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).
One Year Ago: Pesto, White Bean, and Spinach Soup
Two Years Ago: Tilapia Zucchini Skillet
-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.