Caramelized Onion Hummus is a creamy blend of white beans, tahini, and lemon. Caramelized onions give an extra boost of flavor. Serve with tortilla or pita chips, veggie dippers, or use as a sandwich spread.
Homemade is best
Once you discover how easy it is to make hummus at home, you will never want store-bought again. Caramelize some onions and then let the food processor do the rest of the work. You'll have this healthy snack ready in no time.
What is hummus?
Hummus is a Middle Eastern dip, typically made with chickpeas blended with tahini, lemon juice, and garlic. It's usually served with pita bread, but you can also use it as a sandwich spread or as part of a mezze platter or snack board.
- White beans (cannellini) - Creamy white beans are the base of this dip. I love their mild flavor and creamy texture. You can substitute traditional chickpeas (garbanzo beans) if you prefer.
- Tahini - A classic ingredient in hummus, tahini is a paste made from sesame seeds. You can find it in the condiment aisle or ethnic food aisle of your local supermarket.
- Caramelized onions - Slow-cooked to bring out their sweetness, these onions add wonderful flavor to the hummus.
- Lemon juice - Lemon adds a punch of brightness and enhances the other flavors. Definitely don't skip adding this touch of zing!
How to make
To make caramelized onions:
- Heat a non-stick skillet over medium heat. Add the oil and diced onion. Once the onions start to soften, turn the heat down to medium-low and season with a pinch of salt.
- Cook slowly, stirring occasionally, until the onions are golden brown, approx. 20-25 minutes. Set aside and cool. (Find more detail about caramelizing onions here.)
To make the hummus:
- Drain and rinse the white beans. Add them to the bowl of a food processor. Pulse for 30 seconds to start breaking up the beans.
- Add the tahini, garlic, oil, lemon juice, and salt. Process for a minute or two, scraping down the bowl as needed. Process more for a smoother consistency, less for a chunkier consistency, as desired.
- Add the caramelized onions (reserving some for garnish) and pulse until combined.
- Add the water and process until creamy. If the mixture is too thick, you can add an additional tablespoon of water. Process until the mixture reaches the desired texture.
- Garnish with reserved onions and a drizzle of olive oil.
How to serve
- Serve the caramelized onion hummus with pita chips, tortilla chips, or veggie dippers.
- Serve with fresh naan bread.
- Add to a mezze platter (a snack board of various Mediterranean flavors).
- Use as a sandwich spread, like on this Pita Wrap with Hummus and Veggies.
How to store
Store the hummus in an airtight container in the refrigerator. Homemade hummus should be eaten within 4-5 days.
Caramelized Onion Hummus
- ½ large sweet yellow onion diced
- 2 teaspoons olive oil
- 1 pinch salt
- 15.5 ounces white beans (cannellini beans) drained and rinsed
- 1 ½ tablespoons tahini
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 pinch salt
- 2 tablespoons lemon juice (approx. juice from one lemon)
- 1 tablespoon water
- Heat a non-stick skillet over medium heat. Add 2 teaspoons of olive oil and the diced onion. Cook until softened and turn the heat down to medium-low.
- Add a pinch of salt and continue cooking, stirring occasionally, until the onions are golden brown. This should take approx. 20-25 minutes. (If the onions start to dry out, add one tablespoon of water.) Set aside to cool.
- To the bowl of a food processor, add the drained and rinsed white beans. Pulse for about 30 seconds to start breaking up the beans.
- Add the tahini, garlic, olive oil, lemon juice, and salt and process until creamy. Process less for a chunkier texture; more for a smoother texture.
- Add the caramelized onions (reserving some for the garnish) and process to incorporate.
- Add the water and process until creamy. If the mixture is thick, add an additional tablespoon of water until the desired consistency is reached.
- Transfer to a serving dish. Top with the reserved onions and a drizzle of olive oil.
- Store in an airtight container in the refrigerator for 4-5 days.
- This recipe yields approx. 1 ½ cups.