Homemade caramelized onion hummus is savory, creamy and delicious! The caramelized onions bring such a depth of flavor to this chickpea dip especially combined with the tangy notes of balsamic vinegar. This recipe is a total crowd pleaser!
Homemade hummus is easy to make and the quality is so much better than store bought! It is easy to modify and add flavors such as this buffalo white bean hummus. Hummus can be enjoyed as a dip, spread or even as dressing!
Why You'll Love This Recipe
- This vegan recipe has simple ingredients with maximum flavor. If you like the flavor or french onion soup then this is the dip for you!
- Caramelized onions are particularly magical with their buttery flavors. That’s what makes this hummus so tasty!
- Caramelized onion hummus is perfect for a meal prep! Add a scoop of hummus with some fresh veggies or pita chips! Or spread it on bread and layer up your favorite sandwich ingredients.
You will need a strainer to drain the chickpeas from the can, a frying pan or cast iron pan to caramelize the onions and a food processor to blend the ingredients together.
- Onions - I typically use yellow or sweet onions but feel free to use whatever onions you have on hand!
- Olive oil - this is necessary to caramelize the onions. Make sure to save some extra virgin olive oil to garnish with!
- Garbanzo beans - I use canned chickpeas for this recipe. You can use home cooked beans, but I find it easier to use canned beans since I like to keep a well-stocked pantry!
- Tahini - this condiment is made of roasted, pressed sesame seeds. Tahini is an important element in hummus to ensure it gets a nice smooth consistency.
- Balsamic vinegar - this will add a nice tang to the dish. Typically hummus contains lemon juice for the acid but I find that the balsamic vinegar adds enough acidity to the recipe.
- Spices - onion powder, garlic powder, salt and pepper.
Substitutions and Variations
- Onions - use whatever variety you want. Try using red onions for red onions hummus or vidalia onions for a bit of a sweeter flavor.
- Beans - swap in your favorite white bean in place of the chickpeas. Try using cannellini beans or great northern!
- Without tahini - you can omit the tahini if desired, although the consistency may not be as smooth without it.
- Smoother - to create a smoother consistency, peel the skins off of each chickpea. This is more time consuming but will create a smoother texture.
- Roasted garlic - blend a head of roasted garlic. It will contribute to the savory, buttery flavor of the caramelized onions.
- Smokey - blend in ½ teaspoon of smoked paprika.
- Spicy - blend in ¼ teaspoon of cayenne pepper.
How to Make Caramelized Onion Hummus
Heat the olive oil in a nonstick pan or cast iron skillet. Add the sliced onions and salt. Sauté over medium-low heat for 30-50 minutes until caramelized. Stir occasionally to prevent burning.
Sauté until the onions have developed a deep brown color. Add the balsamic vinegar and stir for a minute until the vinegar reduces a bit. Turn off the heat. Set aside ¼ cup of caramelized onions to use for the topping.
Combine all ingredients into a blender or food processor.
Blend until smooth. Add more olive oil or water if necessary to reach your desired consistency. Serve in a shallow bowl or plate and add the remaining ¼ cup of caramelized onions on top. Enjoy!
Hint: Be careful not to burn the onions! If they are starting to burn, turn down the heat and keep stirring. The perfectly caramelized onions are the secret to making this dish so flavorful!
Tips & Tricks
You can caramelize the onions ahead of time if necessary. Store them in the fridge until ready to blend into hummus!
How to Store
Store caramelized onion hummus in an airtight container in the fridge. Take the hummus out of the fridge about 30 minutes prior to serving. You want to serve hummus at room temperature in a shallow bowl or even plate for easy scooping!
I do not recommend freezing this hummus.
Frequently Asked Questions
The trick is to cook them over low heat for a long time. Keep a careful eye on the onions and stir them every couple of minutes to ensure they do not burn.
Hummus is good for you in moderation. It contains plant based protein from the garbanzo beans! Typically hummus has tahini as an ingredient which is high in oil. Consuming large amounts of oil is not good for you, so you will want to be mindful of that.
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Homemade caramelized onion hummus is savory, creamy and delicious! The caramelized onions bring such a depth of flavor to this chickpea dip especially combined with the tangy notes of balsamic vinegar.
- 3 onions, sliced
- 2 tbsp olive oil
- 1 (15 oz) can garbanzo beans, drained and rinsed
- ¼ cup tahini
- 2 tbsp balsamic vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ cup water
- Heat 2 tablespoon olive oil in a nonstick pan or cast iron skillet. Add the sliced onions and ¼ teaspoon salt.
- Sauté over medium-low heat for 30-50 minutes until caramelized. Stir occasionally to prevent burning. Set aside ¼ cup of caramelized onions to use for the topping.
- Once the onions have a deep brown color, add the balsamic vinegar and stir for a minute or two until it reduces. Turn off the heat.
- Combine all ingredients (except the ¼ of onions) into a blender or food processor. Blend until smooth. Add more water or olive oil if necessary to reach your desired consistency.
- Serve the hummus in a shallow bowl and top it off with the remaining caramelized onions. Enjoy with pita chips, pretzels and fresh veggies.
- You can caramelize the onions ahead of time if necessary. Store them in the fridge until ready to blend into hummus!
- Substitute garbanzo beans for any white bean of your choosing.
- Drizzle extra olive oil on top for serving.
- Be careful not to burn the onions! The perfectly caramelized onions are the secret to making this dish so flavorful.
Keywords: caramelized onion hummus