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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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- 1 Yellow or White Onion
- 1 Tbs Olive Oil
- 2 tsp Balsamic Vinegar
- 1/2 of a Head of Garlic
- Canned Chickpeas (14 oz)
- 4 Tbs Lemon Juice
- 3 Tbs Tahini
- Salt and Pepper
- Preheat the oven (toaster ovens work great here) to 400 degrees. Slice about a 1/4 inch of the top of the garlic. Pour olive oil over the head, letting it seep in between the cloves.
- Wrap the garlic in foil and bake for 40-50 minutes.
- Slice the onion into thin slices of even thickness.
- Heat the oil in a pan on medium high heat, then add the onions. They will reduce in size as they cook, so it is ok if the pan is overloaded.
- Cook for 10 minutes, stirring constantly, until the onions start to brown but are not charred.
- Reduce the heat to medium low, and cook for 10 more minutes, this time only stirring occasionally. You can add a splash of water if the onions start to stick to the pan.
- After 10 minutes, add a dash of salt, drop the heat even lower and cook for another 10 minutes.
- The onions should be soft and brown but not burnt.
- Add the tahini and lemon juice to a blender and blend into a smooth paste.
- Drain and rinse the chickpeas.
- Optional Step: Remove the skins from the chickpeas by rubbing each bean between your fingers. The skin will slide right off. Although this step is optional (and takes about 10 minutes), doing this will lead to a smoother hummus.
- Reserving a small amount of the onion for decoration, add the onion, garlic, and chickpeas to the blender. Salt and pepper to taste.
- Blend until it is a smooth consistency. You may need to stop and scrape the sides of the blender a few times. If needed, add water one tablespoon at a time to get the desired consistency.
- Pour into a bowl, top with the remaining onion, and enjoy!