Introducing hummus with balsamic vinegar and caramelized onions. The sweet and tart notes of the balsamic vinegar complement the juicy caramelized onions, adding depth and complexity to the creamy texture of the hummus.
Serve it as a delicious spread on bread or as a dip for vegetables, and let this flavorful hummus be the star of your appetizer program.
Contents
⏱ Cooking time — 30 minutes overall. Includes 25 minutes of preparation and cooking + 5 minutes unattended.
🔪 Ingredients
For ~350 g of hummus:
- 2 yellow onions (medium size)
- 20 g (1 ⅖ tbsp.) unsalted butter
- 1 tbsp. white sugar
- 1 tbsp. balsamic vinegar
- 1 can of chickpeas (400 g) (or ~150 g dry chickpeas soaked overnight in water and boiled until tender)
- 2 cloves of garlic
- 30 ml (2 tbsp.) olive oil
- 40 g (2 ⅖ tbsp.) tahini
- ½ lemon
- 5 g (1 tsp.) salt
- 1 tsp. paprika
- ½ tsp. cumin
🥣 Directions
👉 Jump to Short Version of RecipeIngredient Preparation. Caramelization of onions
Slice 2 medium yellow onions thinly using the root to top/julienne method.
Crush 2 garlic cloves with a knife and peel.
Melt 20 g (1 ⅖ tbsp.) of unsalted butter in a frying pan over a medium heat.
Add the sliced onions to the pan. Season with a pinch of salt and stirring occasionally, cook for about 10 minutes, stirring often, until the onions are soft and golden.
After 10 minutes, add 1 tbsp white sugar and continue cooking for another 3-5 minutes until the onions are caramelized.
Pour in 1 tbsp of balsamic vinegar, and stirring constantly, cook for about 1 minute until the vinegar has evaporated.
Remove the pan from the heat.
Cooking hummus
Drain the 400 g can of canned chickpeas and transfer the chickpeas to a tall bowl or blender.
Add the caramelized onions, leaving a little to garnish the dish.
Add 40 g (2 ⅖ tbsp.) tahini, 30 ml (2 tbsp.) olive oil, 2 garlic cloves, 1 tsp paprika, ½ tsp cumin, ½ lemon juice and salt.
Turn on the blender and whisk until smooth.
If the hummus is too thick, add a couple tbsp of the liquid in which the chickpeas were cooked or just a couple tbsp. of cold water.
Whisk again and taste, adjust for salt and lemon juice.
Serving
Transfer the finished hummus to a bowl, drizzle olive oil over the top and garnish with the remaining caramelized onions, sprinkle with paprika.
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Balsamic Caramelized Onion Hummus
Ingredients
- 2 yellow onions (medium size)
- 20 g unsalted butter
- 1 tbsp. white sugar
- 1 tbsp. balsamic vinegar
- 1 can of chickpeas (400 g) (or ~150 g dry chickpeas soaked overnight in water and boiled until tender)
- 2 cloves of garlic
- 30 ml olive oil
- 40 g tahini
- ½ lemon
- 5 g salt
- 1 tsp. paprika
- ½ tsp. cumin
Instructions
- Slice the onion using the root to top/julienne method and mince the garlic. Melt butter in a frying pan over medium heat, add onions, salt and cook until soft and golden. Add the sugar and continue cooking until the onions caramelize, then pour in the balsamic vinegar and steam for about 1 minute.
- In a blender, combine the chickpeas, caramelized onions, tahini, olive oil, garlic, paprika, zira, lemon juice and salt. Whisk until smooth, adding more water if necessary. Taste to taste, adjust for salt and lemon juice.
- Transfer hummus to a bowl, top with olive oil, remaining onion and paprika for garnish.
