CARAMELISED ONION HUMMUS
Make and share this Caramelised Onion Hummus recipe from Food.com.
Provided by katew
Categories Onions
Time 23m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Melt butter, add chopped onions.
- Cook medium to high heat till soft.
- Stir in brown sugar, cook further 3 - 4 minutes to caramelize sugar.
- Place all other ingredients including the caramelized onions into food processor.
- Puree till smooth.
- Serve with pretzels.
Nutrition Facts : Calories 1658.2, Fat 90.9, SaturatedFat 17.5, Cholesterol 26.9, Sodium 1757.7, Carbohydrate 180.9, Fiber 34.6, Sugar 27.4, Protein 43.2
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- Add 1 tbsp of the olive oil to a large, wide skillet over medium heat. When hot, add the onion slices with a pinch of salt and stir well to break them up. Reduce the heat to medium-low so that you just barely hear the onions sizzling. Continue to cook, stirring only occasionally and keeping the onions spread out in the pan, until the onions have reduced significantly in size and darkened deeply (but not burned), about 30 minutes. Set aside.
- Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. Reserve a few caramelized onions for topping and then add the rest of the onions and chickpeas to the food processor. Blend until smooth, and season to taste with salt and more lemon juice.
- Serve topped with the remaining caramelized onions (you can chop them up if you like) and with an extra drizzle of oil, if desired. This caramelized onion hummus is tasty warm and fresh, but it's actually even better after a night in the fridge for the flavors to meld. Leftovers will keep in the fridge for 5-7 days.
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- Preheat the oven to 350°. Cut the top off the head of garlic, just enough to expose the cloves. Place cut-side down on a baking tray and drizzle with 1 teaspoon of the extra virgin olive oil. Bake in the oven for 20-30 minutes, or until the garlic is soft.
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