When I first made caramelized onions at home, I was astounded at the result. They were so amazing. Tender, sweet, tangy, and perfect. I could eat them by the forkful. I realized that I had never really tasted real caramelized onions until I made them myself; the ones you get at restaurants are usually just sautéed and lack the slow-cooked love caramelized onions need to really shine.
So there. I was hooked on caramelized onions. Then my mother-in-law introduced me to a brand of caramelized onion hummus from Costco and I really fell in love. I mean, hummus is amazing in its simplicity – chickpeas, garlic, tahini, olive oil, lemon juice – but it hits an entirely different level with the addition of caramelized onions. Real caramelized onions. I knew I had to make my own version so I could satisfy my cravings whenever my heart desired.
The key to this recipe is, of course, the caramelized onions. I start with a naturally sweet yellow onion cut into thin half moons, and I slow cook them in a cast iron pan for a minimum for 35 minutes. This is essential. I know it’s a long time to cook onions, but I promise you will thank me when you’re rewarded with delicious caramelized onions at the end of it.
Once the onions are finished and cooling, we can start on the chickpeas. I puree some garlic and chickpeas, then I blend the caramelized onions right into the hummus. Yup. Then I add the tahini, lemon juice, olive oil, white wine vinegar, salt, a little of the chickpea liquid to thin it out and bam! Perfect caramelized onion hummus. Oh yeah.
You just might want to make a double batch because this hummus is that. darn. good. There’s no reason for you not to give this recipe a try! Bust out that can opener and get cracking! Drop me a line in the comments to let me know how it turned out!