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Saturday, March 10, 2012

Caramelized Onion Hummus

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I continue to be on a bit of a hummus kick lately. It all started with a tub of Trader Joe's hummus that I picked up recently. I don't even remember the flavor...garlic? sun-dried tomato? Whatever it was got hummus stuck on the brain and I've been whipping up a batch in the food processor every weekend and then eating it throughout the week. Most recently it was the buffalo wing hummus, which I loved, but because it's so intensely flavored I was ready to change it up. This time, I found myself with an extra-large red onion on hand. There are few things I love more than caramelized onions, and they frequently show up in dishes I make (Exhibits A, B, C, D, and E).
This time around, I decided to combine the caramelized onions with chickpeas in hopes of attaining a caramelized onion hummus. Success! Although I don't necessarily think this hummus is for everyone, I really liked the distinct flavor it carried. It wasn't as creamy as other hummus variations, in part because I forgot to reserve liquid from the chickpea can (I did include that in the instructions below). Add additional liquid or olive oil to get a smooth, creamier hummus.You can also play around with the amount of balsamic and sugar you add to your onions--just be sure to taste as you go along. This is definitely one recipe I'll turn to next time I'm craving caramelized onion goodness!

Two Years Ago: Tilapia Zucchini Skillet

Caramelized Onion Hummus

-1 large red onion
-1 tbsp olive oil
-1 tbsp sugar in the raw (can sub brown sugar)
-1 tbsp balsamic vinegar
-1 can garbanzo beans (chickpeas), 1/4 cup reserved liquid from the can
-1-2 cloves garlic
-1/4 cup tahini

1. Peel and slice the red onion. Heat olive oil in a large frying pan over low heat. Add onions and cook until caramelized, stirring occasionally (25-30 minutes). Add balsamic and sugar and stir to combine. Continue to cook for 5 minutes.
2. In the bowl of a food processor, place chickpeas, garlic, and tahini. Add caramelized onions. Pulse until smooth. Add reserved liquid from the can if mixture isn't creamy enough and continue to pulse.
Store in an airtight container in the fridge for 1 week.