Caramelized Onion Hummus

My favorite hummus is Fontaine Santé’s caramelized onion hummus. Now that I have my food processor, I discovered that I could make homemade hummus so easily, that I don’t feel like buying it anymore!

The advantages of doing it home:

1. It's zero-waste (especially if you buy dry chickpeas and cook them yourself, rather than buying them canned)

2. You save money, because hummus at the grocery store is quite expensive!

3. It's healthier because you know all the ingredients you used to make it; and there’re so many variations you can make!

Prep : 15 min

Cooking : 15 min

Servings : app 3 cups

Ingredients

Caramelized onions

• 2 Tbsp (30 ml) olive oil

• 2 yellow onions, sliced

• 2 Tbsp (30 ml) balsamic vinegar

Hummus

• 2 cups (500 ml or app. 1 can of 540 ml) chickpeas (canned or cooked)

• 1 garlic clove

• 3 Tbsp (45 ml) tahini

• 2 Tbsp (30 ml) lemon juice

• 4 Tbsp (60 ml) olive oil

• ⅓ cup (75 ml) water

• 1 tsp (5 ml) cumin

• 1 tsp (5 ml) vinegar

• ½ tsp (2.5 ml) smoked paprika

• ½ tsp (2.5 ml) paprika

• Salt, to taste
  

Preparation

Caramelized onions

1. In a medium frying pan, heat the oil. Add the onions and cook for about 20 minutes over low heat, stirring regularly.

2. Once the onions are tender, add the balsamic vinegar and continue cooking for 1 minute.

Hummus

1. In a food processor, grind all ingredients together, including caramelized onions, until smooth.

2. Serve with pita bread, naan bread, falafels and more!
   

Perfect for falafel pitas

Recipe inspired by The buddhist chef : https://www.thebuddhistchef.com/recipe/hummus/