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I eat a lot of hummus. A whole lot of hummus. When I run out of my favorite brand, I throw a can of chickpeas into the blender and try to make my own. It never tastes as good store-bought versions and always thickens up overnight so that it’s barely spreadable. So after many, many failed attempts (and lots of experiments with different flavors), I give you… Roasted Garlic Caramelized Onion Hummus.
This stuff is amazing! I admit it’s fairly labor intensive but totally worth the effort. The caramelized onions help keep the hummus smooth overnight without it thickening too much. And of course, they add a nice sweet flavor to the chickpeas. Fortunately, all of the time-consuming steps can be done simultaneously (or the night before) to help cut down on time.
Start by cutting about 1/4 inch off the top of the garlic. Place the head on a piece of foil. Pour about a tablespoon of olive oil over it, letting the oil run between the cloves. Wrap it completely in foil and bake until the garlic is brown and soft. A toaster oven works great for this so you’re not turning on the big oven for a tiny head of garlic.
Slice the onion nice and thin. Heat olive oil in a pan, then add the onions. Isn’t that such a pretty pan? My wonderful grandmother gave it to me! But back to the onions… It’s ok if the pan seems a bit overloaded, onions shrink as they cook. Cook over medium-high heat for 10 minutes, stirring constantly. A few tips should brown, but they shouldn’t burn.
After 10 minutes, lower the heat to medium-low. Only stir occasionally now. If the onions start sticking to the pan, add a bit of water to loosen them up. After 10 minutes, add a dash of salt and stir.
After 30 minutes, the onions should be nice and caramelized. Remove from heat and stir in a splash of balsamic vinegar to deglaze the pan. Deglazing helps scrape off the toasted bits that are stuck to the pan. They add lots of flavor to the onions.
While you’re waiting on the onions and garlic, peel the skins off of the chickpeas. I know it’s a bit of a pain, but trust me, this is the key to super smooth hummus. When everything is finished cooking, throw it all into a blender, add water as needed, and you’ve got some lovely Roasted Garlic Caramelized Onion Hummus! Reserve some of the onions to top it off and munch away.
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