Recipe: Caramelized Onion Hummus

Posted on | June 17, 2009 | 5 Comments

this week has been all about hummus. i absolutely love it. i love it so much, i want to marry it [shhh. dont' tell the hubster]. to think, i only started liking it about a year ago.

huh.

when i first started eating hummus, my favorite kind was supremely spicy hummus from sabra. it was incredible. i could eat the entire tub in one sitting, though don’t recommend it [belly = unhappy].

with the diagnosis of my food intolerances, i found i wasn’t able to eat store-bought hummus any more. they all had some kind of nightshade [paprika, red pepper]. such a bummer to not be able to have my precious and coveted hummus. until i realized that i could make it myself.

so i gave it the old college try. and was hooked.

i was making a batch of hummus the other night for our marinated tempeh sandwiches. we happened to have some left over caramelized onions from the effort.  being the eco-chic foodie that i am, i tossed them in with the hummus. waste not, want not…right?

turned out pretty darn well.

here’s the recipe, in case you want to try for yourself. be warned, this recipe is ridiculously addictive and amazingly flavorful. it’s worth making the full batch because it will be devoured pretty quickly.

caramelized onion hummus

ingredients:

  • 1 large vidalia onion [or what you have on hand], sliced into rings
  • 4 cups chickpeas (2 cans)
  • 1/3 cup olive oil + 2 TB
  • 2 TB tahini
  • 2 cloves garlic
  • 3 TB lemon juice
  • kosher or sea salt
  • pepper
  • 1 TB parsley

directions:

  1. caramelize onion [in oven or on stove] until soft and brown. set aside.
  2. combine ingredients [chickpeas through parsley] in cuisinart and blend until smooth.
  3. add onions and blend until desired smoothness.
  4. put into serving bowl, drizzle with a little olive oil, sprinkle with parsley.
  5. serve with pita bread, pita chips, fresh veggies or use as a condiment on black bean burgers and marinated tempeh sandwiches. or just eat it with your fingers. [you get the idea, right?]

next batch, i’m going to add some balsamic vinegar to the mix. thanks to @BangTheMonkey for the suggestion!

this recipe is vegetarian, vegan, dairy free, casein free, nightshade free, cinnamon free, egg free, gluten free, wheat free, soy free, and contains no MSG.

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Category: food intolerance, recipe

Comments

5 Responses to “Recipe: Caramelized Onion Hummus”

  1. debra
    June 20th, 2009 @ 10:50 am

    This sounds delicious! I’m not sure there is much I love more than hummus…unless it is caramelized Vidalias!

  2. Shendoah
    June 22nd, 2009 @ 12:00 am

    wow. I use TONS more tahini in my hummus. *wanders off to look* 2/3 cup of tahini for 2 cans of garbanzo beans. I’m a garlic fiend, so I use 6-8 cloves of garlic as well. :) Of course I use less oil as a result. no more than 1/4 cup.

    Can you have Jalapenos? Try blending jalapeno and cilantro in. OMG. *swoon* Spouse likes black olives blended in.

  3. Caleb
    June 22nd, 2009 @ 11:04 am

    Thanks. I will be alright after several trips to the Chiropractor and maybe a massage or two :) This recipe looks great. I will definitely have to try it one day.

  4. Aimee Chapman
    May 19th, 2010 @ 2:31 am

    the Chinese Chiropractor that we have in our village is really good in treating my sprained ankles.:;~

  5. Zara Robertson
    July 13th, 2010 @ 12:37 am

    my dad is a chiropractor and he often amazes me how he could treat my sprains.’~.

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