Caramelized Onion Hummus Recipe
Introduction
This Caramelized Onion Hummus is a rich and flavorful twist on the classic dip, featuring sweet, buttery onions slow-cooked to perfection. It’s creamy, slightly tangy, and perfect for serving with pita, veggies, or as a spread.
Ingredients
- 3 large sweet onions, thinly sliced
- 6 tablespoons unsalted butter
- ½ teaspoon dried thyme
- Kosher salt and pepper, to taste
- 2 (14 ounce) cans chickpeas, drained and rinsed
- ½ cup tahini
- 4 garlic cloves, minced
- ½ lemon, juiced
- ¼ to ½ cup ice water
- Fresh thyme for topping
- Olive oil for drizzling
Instructions
- Step 1: Heat the butter in a large skillet over medium heat. Once melted, add the onions with a big pinch of salt, pepper, and the dried thyme. Cook for 10 to 12 minutes, stirring often, until the onions begin to soften.
- Step 2: Reduce the heat to low and continue cooking the onions, stirring frequently, until they turn dark brown and caramelized, which can take 1 to 2 hours. Watch carefully to prevent burning, add a splash of water if the pan gets too dry, then let onions cool slightly when done.
- Step 3: Place most of the chickpeas (reserve about ¼ cup for topping) in a food processor and pulse until they start to break down. Add tahini and blend until combined.
- Step 4: Add the minced garlic, lemon juice, and a generous pinch of salt and pepper. Blend in three-quarters of the caramelized onions, then gradually stream in ice water, starting with ¼ cup, until the hummus is smooth and creamy.
- Step 5: Transfer the hummus to a serving plate or bowl. Top with the reserved chickpeas, fresh thyme, and remaining caramelized onions. Drizzle with olive oil before serving.
Tips & Variations
- For a vegan version, substitute the butter with olive oil or a plant-based margarine.
- Add a pinch of smoked paprika or cumin to the hummus for extra depth of flavor.
- Use a heavy-bottom pan to caramelize the onions evenly without burning.
- If you prefer a chunkier texture, pulse the chickpeas less before adding other ingredients.
Storage
Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and drizzle with additional olive oil. It can also be enjoyed cold or at room temperature. If it thickens in the fridge, stir in a little water to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of onions?
Yes, but sweet onions are preferred because they caramelize nicely and add a natural sweetness. Yellow onions can work but may produce a stronger flavor.
How long does it take to caramelize the onions?
Caramelizing onions properly takes about 1 to 2 hours on low heat. Patience is key for deep, rich flavor without burning.
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Caramelized Onion Hummus Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Caramelized Onion Hummus recipe elevates classic hummus with the rich, sweet, and savory flavors of slow-cooked caramelized onions. Creamy and smooth with a hint of thyme, garlic, and a bright lemon finish, it’s perfect as a dip or spread, garnished with fresh thyme, chickpeas, and a drizzle of olive oil.
Ingredients
Caramelized Onions
- 3 large sweet onions, thinly sliced
- 6 tablespoons unsalted butter
- ½ teaspoon dried thyme
- Kosher salt and pepper, to taste
Hummus Base
- 2 (14 ounce) cans chickpeas, drained and rinsed
- ½ cup tahini
- 4 garlic cloves, minced
- ½ lemon, juiced
- ¼ to ½ cup ice water
Toppings
- About ¼ cup reserved chickpeas
- Fresh thyme for topping
- Olive oil for drizzling
Instructions
- Caramelize Onions: Heat the butter in a large skillet over medium heat. Once melted, add the sliced onions along with a big pinch of salt, pepper, and dried thyme. Cook for 10 to 12 minutes, stirring often, until the onions soften.
- Slow Cook Onions: Reduce the heat to low and continue cooking the onions, stirring frequently, for 1 to 2 hours until they turn dark brown and caramelized. Watch closely to prevent burning, stirring often, and add a splash of water if the pan becomes too dry. Once done, let the onions cool slightly.
- Prepare Chickpeas: Place most of the chickpeas (reserving about ¼ cup for topping) into a food processor. Pulse and blend until the chickpeas start to break down into a coarse mixture.
- Make Hummus: Add the tahini to the chickpeas and blend until combined. Then add minced garlic, lemon juice, and a generous pinch of salt and pepper. Next, add three quarters of the caramelized onions and blend again. Pour in ice water gradually, about ¼ cup at a time, while blending until the mixture is smooth and creamy.
- Serve: Transfer the hummus to a serving dish and spread evenly. Top with the reserved chickpeas, fresh thyme leaves, and the remaining caramelized onions. Drizzle with olive oil before serving.
Notes
- Slow caramelizing the onions is crucial for deep, sweet flavor—don’t rush the process or use high heat.
- If the onions start sticking or browning too fast, reduce heat and add small amounts of water to prevent burning.
- The amount of ice water can be adjusted to achieve your preferred hummus consistency.
- Use fresh thyme for garnishing to add an aromatic touch that complements the caramelized onions.
- Serve with pita bread, crackers, or fresh vegetables for a perfect appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: caramelized onion hummus, hummus recipe, caramelized onion dip, Middle Eastern dip, tahini hummus
