So, that yummy hummus stuff. We’ve made it homemade before and were mildly pleased. Normally I just grab the pre-made goods at the grocery store and feast on that and flatbread if I’m home alone, but this recipe caught my eye when Sis Blogging Partner found it cuz, exhibit A: caramelized onions. I was skeptical that we’d be able to really taste them in the hummus, which by itself can be a very flavorful dip. Could all that is good and traditional in hummus share some of the spotlight with caramelized onions? Well, let’s find out!
The hardest ingredient to find here for some may be the tahini. We didn’t make some dish recently because we couldn’t get tahini at the time, but luckily Sis Blogging Partner was able to find some not long after. It’s pretty much a hummus essential, so thanks for showing up, tahini!
I remember foolishly telling Sis Blogging Partner that caramelizing the onions was easy breezy. While I knew it would probably take a little longer than the original recipe stated, I wasn’t prepared for almost forty-five minutes or more for two onions. I’ve caramelized large batches before to save for later, and you can do that here if you need some make-ahead convenience. It’s the longest part of the recipe, but incredibly worth it for the added flavor.
Once the onions are almost done caramelizing (or when you just can’t take trying to get them to that yummy caramel color anymore), pour a little balsamic on them. Let me tell you, regular caramelized onions are to die for, but ones with balsamic on them to boot are what will get you into heaven.
After we’ve gone as crazy as we can over caramelized onions, it’s time for these little guys!
Along with some of the onions, throw the chickpeas, some salt and pepper, garlic and tahini into a food processor. If you don’t have a food processor…a regular blender might work as well. Be prepared, whichever device you choose, to stop and scrape down the sides sometimes with a spatula.
If it makes anyone feel better, investing in a food processor is pretty much almost immediately worth it. And you know it when you get smooth results like this. Mine is a simple Cuisinart that didn’t break the bank, 11 cups, and I love it. Still, I had to save for it and am glad I did.
This is some of the best hummus I’ve tried to date. While I knew we’d enjoy the caramelized onion bit, I wasn’t so sure about the balsamic. But. People. I’m not kidding at all when I say that it was amazing. We boiled ours down in the same pan as the onions, still hot from them in fact. It came to a simmer almost immediately. Do be careful of the fumes – it will put off some major ones! Get that stove top ventilation going ASAP. And we advice doubling it because after we plowed through the top layer where all the balsamic was, we needed more, man! Loved this to pieces. Serve with warm flatbread or pita and feast.
Balsamic Caramelized Onion Hummus
originally from Once Upon a Cutting Board
Prep Time: 20 minutes Cook Time: about 30-45 minutes Level: Easy Serves: 4-6 as a snack
- 2 teaspoons olive oil
- 2 medium yellow or sweet onions, thinly sliced
- 1 1/2 teaspoons brown sugar, divided
- 1/4 cup + 1 tablespoon balsamic vinegar, divided
- 1 can chickpeas
- 3 tablespoons reserved liquid from can of chickpeas
- 3 tablespoons tahini
- 1 clove garlic, minced
- 1 1/2 to 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Heat oil in a large non-stick skillet over medium heat. Add onions and stir to coat. After about 5 minutes, season with a bit of salt. Spread onions out evenly across the pan and let cook, stirring about every 3-4 minutes, until softened, about 20-30 minutes (although your cooking time may vary a lot when caramelizing onions). In the last 5 minutes, add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar, and stir incorporate. Once they are caramelized to your liking, remove from pan. Save a small amount of onions to top the hummus later. Add the rest to the bowl of a large food processor.
Meanwhile, reserve about 3 tablespoons of liquid from the chickpea can and drain and rinse the rest of the chickpeas. Add 1/4 cup balsamic vinegar to a small pan, bring to a boil, and let simmer until reduced to a thick, syrupy liquid, about 1-2 tablespoons worth. Remove from heat and set aside. Be sure to watch carefully as balsamic vinegar can reduce quickly to almost nothing.
Add to the food processor the chickpeas, liquid from the chickpea can, tahini, garlic, lemon juice, 1/2 teaspoon brown sugar, salt, and pepper. Process until smooth, stopping occasionally if necessary to scrape down the processor bowl. Taste and adjust seasonings if necessary.
Serve hummus topped with reserved caramelized onions and drizzle with the balsamic reduction. Enjoy with flatbread, pita or your favorite crackers.
Store in the fridge for about a week or so.
Prepare to possible take longer than the directions state for caramelizing the onions. Mileage can vary on that process. I make big 5-8 onion batches at one time and freeze small servings in freezer-safe food bags for later use. They thaw well and taste just as good after being in the freezer for no more than about a month.