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Creamy caramelized onion hummus served with carrots, cucumber, celery, peppers and radishes

Caramelized Onion Hummus

Creamy chickpea and tahini hummus with slowly caramelized onions, lemon and garlic, finished with reserved onions and black pepper.
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Course: Appetizer, dip
Ingredients Method Notes

Ingredients
  

  • 1 large yellow onion thinly sliced
  • 1 tablespoon olive oil plus more for serving if desired
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 1/2 teaspoon fine salt plus more to taste
  • 2 to 4 tablespoons ice-cold water as needed
  • Black pepper to taste

Method
 

  1. Cook the onion. Heat olive oil in a skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook slowly, stirring regularly, until very soft and deeply golden, about 25–35 minutes. Lower the heat if the edges darken too quickly.
  2. Cool slightly. Reserve a few spoonfuls of onion for topping and let the rest cool for several minutes.
  3. Blend the base. Add chickpeas, tahini, lemon juice, garlic, salt and most of the caramelized onion to a food processor. Blend until combined.
  4. Adjust the texture. With the processor running, add cold water one tablespoon at a time until creamy but still thick enough to cling to a vegetable stick.
  5. Finish. Taste for lemon and salt, transfer to a bowl and top with the reserved onions and black pepper.

Notes

Caramelize the onion for about 25–35 minutes, then let it cool for several minutes before blending. The source gives a cooking range rather than one fixed cook time, and does not specify active preparation or total elapsed time.