Onions sautéed in olive oil add a sweet, tender flavor to this savory, creamy Caramelized Onion Hummus. It’s a tasty dip made with minimal ingredients.
Easy Hummus Recipe
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
First of all, this is a caramelized onion hummus without tahini. I know, that may be surprising. Or maybe not!
I used pine nuts instead of tahini for today’s recipe. This will make more sense in a moment. But first, let me just say this: I’ve had hummus about a gazillion different ways, but this is probably my favorite. I took it to our block party last week and everyone loved it! Of course, they had to pry the dish from my hands first. 🙂
I just love caramelized onions. Don’t you?
They add so much flavor to things like veggie burgers, burritos, and even hummus! That’s because cooking onions with a little bit of olive oil brings out a sweeter flavor in the onions. And when you add that to an already delicious dip, well this caramelized onion hummus, keeps you coming back for more.
I love simple recipes like this one to take to holiday parties. You know those are coming up so why not get prepared now?
How to Make Caramelized Onion Hummus
This is such an easy recipe to make. That’s the beautiful thing about hummus recipes, they come together so easily. I’ve had great luck with freezing hummus too. That means you can make it ahead, freeze it, and allow it time to thaw before serving.
Any food processor or blender will work here. Simply pour the drained chickpeas, pine nuts, some olive oil, and some lime juice into the processor and then pulse until it’s mostly ground up. Remove the lid and use a spatula push down any ingredients that moved up the side of the bowl.
Typically a hummus recipe uses tahini (sesame seed butter), but I used pine nuts in this recipe because I wanted a different flavor.
After the chickpeas are nice and smooth, I added the other ingredients, like basil, nutritional yeast flakes, garlic, and then I added just enough liquid to get the right consistency.
Finally, I caramelized the onion by slicing it thinly and putting it in a hot skillet with some olive oil. Once the onions were tender, I added a teaspoon of agave nectar to give it that nice caramel color. Perfection!
I served this caramelized onion dip with gluten-free crackers so it could be enjoyed by just about everyone at our block party! Also, I incorporated the caramelized onions in the hummus, but you can also serve it with some of the onions drizzled across the top.
Hummus Is Convenient
Let’s just say I’m one of those people who makes a lot of last-minute trips to the store to finish a recipe. 😬 I love the idea that I can whip up a quick plant-based milk right here at home!
Hummus is easy to make and I use it for a dip, of course, but you can also use it as a spread on your favorite veggie burgers. For example, this caramelized onion hummus would taste amazing on these Vegan Lentil Burgers!
- I tried it both ways and ultimately chose to process the caramelized onions into the hummus, but you can serve the onions on top
- If you’re not into pine nuts, used Tahini instead (sesame seed butter)
- You could toast the pine nuts before adding them to the hummus
- Feel free to use lemon juice instead of lime juice
- Make a double batch to serve to a larger gathering…or so you’ll have leftovers
- I could see adding sun-dried tomatoes to add some color
- I think adding some fresh spinach to the hummus would add some nice color too (just don’t add sun-dried tomatoes AND spinach…the resulting color may not be too appetizing)
- You could add red bell peppers with the onion and caramelize those as well
There you go, some of my favorite ideas for adapting this caramelized onion hummus recipe. Anyway you slice it, this is good stuff. I think I would serve this hummus alongside my Fig Rustic Loaf bread. Can you imagine dipping freshly baked bread in hummus? My mouth is watering just thinking about it!
Caramelized Onion Hummus
- Place a skillet over medium heat and add the sliced onions. Drizzle with one tablespoon olive oil. Cook until tender, about 5 minutes. Then add a teaspoon of agave nectar to help caramelize the onions quickly. Once the onions are tender and have some color, set aside.
- Drain the liquid from the chickpeas into a bowl. Then pour the chickpeas into the food processor. Add the pine nuts and secure the lid in a food processor. Pulse until smooth.
- Add the two remaining tablespoons of olive oil, the lime juice, basil, nutritional yeast flakes, garlic, and the caramelized onion and pulse.
- If the hummus is too thick, add a tablespoon or two of the liquid drained from the chickpeas and stir until you get a desirable spreadability. Process for another minute if you prefer a more smooth texture to your hummus.
- Serve with crackers, pita chips, veggies, or in place of mayo on your favorite veggie burgers.
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