I’m going to give you a fair warning here: This Caramelized Onion Hummus Recipe is the most addictive hummus you’ll ever consume and it’s so so easy to make!
A couple months ago I purchased a couple tubs of hummus at the grocery store to try out. One was a roasted garlic flavor and one was a caramelized onion flavor. The roasted garlic one was delicious, but oh ma gosh, that caramelized onion hummus was phenomenal.
It was gone before I even had a chance to blink.
I purchased it again and brought some with me to the Canada Day parade to snack on with some carrot stick and cucumber slices. While my friend and I were licking the bowl clean, she suggested that I make my own recipe and share it on the blog.
It’s seriously so much cheaper to make this hummus at home than to buy it at the store. Ok, so you do have to purchase some tahini, which is a sesame paste. And yes, can be a little on the expensive side, but it lasts a long time and you could make like 15 batches of hummus… so totally worth it, right!?!
The hummus is smooth and creamy with a sweet and smoky flavor from the caramelized onions. The onions are slowly cooked down and then caramelized with brown sugar and a touch of balsamic vinegar. I like to throw a couple tablespoons of the onions into the actual hummus and leave the rest for a topping.
I’ve already made this recipe like 10 times myself, so I’m sure you’re going to absolutely love it too.
- 1 tbsp olive oil
- 1 medium sweet (or white) onion, diced
- 1 tbsp brown sugar
- 1 tsp balsamic vinegar
- 1 (15oz) can Garbonzo Beans (Chick Peas), drained and rinsed
- 1 tbsp Tahini Paste (usually found in the international isle, or near the peanut butters)
- 1 clove garlic, pressed
- 3 tbsp lemon juice
- 1 tsp sea salt
- ⅓ cup olive oil, plus more if needed
- Start by caramelizing your onions. Add 1 tbsp of olive oil to a sauté pan over medium heat. Toss in your diced onions and let them cook, stirring often, until they become soft and turn a light golden brown (about 5 minutes). Add the brown sugar and balsamic vinegar and stir to combine, letting the onions become coated with the mixture. Cook for an addition 1 to 2 minutes then remove from heat and let cool completely.
- To prepare the hummus combine the garbonzo beans, tahini, garlic, lemon juice and sea salt in your food processor. Turn it on and slowly stream in the olive oil through the top chute until the mixture is smooth and creamy. Add more olive oil if desired. Add 1 to 2 tbsp of the cooled caramelized onions to the hummus and pulse just a few times to incorporate. Place the hummus in a serving dish and top with the remaining caramelized onions. Enjoy with pita chips or fresh cut veggies!