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
- 1/4 cup tahini
- 2 tbsp balsamic vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup water
- Heat 2 tbsp olive oil in a nonstick pan or cast iron skillet. Add the sliced onions and ¼ tsp 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 1/4 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