Hummus - Caramelized Onion

Caramelized Onion Hummus
Submitted By: Taz


1 16 oz. Can Chickpeas (drained and rinsed)
1 Medium Yellow Onion - sliced thin
½ Cup Chickpea flour
2+ Cloves Fresh Garlic
¼ Cup Tahini
Juice of ½ Lemon
Olive Oil - amount varies
Fresh Ground Black Pepper to taste
Kosher Salt to taste


2 Tbs Balsamic Vinegar

  1. Heat 2 tablespoons olive oil in a medium skillet or sauté pan over medium heat
  2. Once oil is hot, add thinly sliced onion and stir to coat with oil - Spread the onion out into a single layer and allow to cook (stirring occasionally) for 10 minutes or until golden in color
  3. Increase heat to medium-high - Add a pinch of salt and pepper - Continue to cook (stirring constantly) until onions are fully caramelized and reach a deep mahogany color (apx 10-15 minutes)
  4. De-glaze the pan with ¼ Cup water -OR- 2 Tbs water mixed with optional 2 Tbs balsamic vinegar - Continue to cook until all of the 'fond' has been lifted from the bottom of the pan and almost all of the added liquid has evaporated - Remove from heat and allow to cool
  5. Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
  6. Place half of the cooled caramelized onions along with the cooked chickpea flour, chickpeas, garlic, tahini, lemon juice, and salt to taste in a blender or food processor and pulse a few times
  7. While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
  8. Adjust flavors (more tahini, salt, pepper, lemon juice if desired)
  9. Fold in the remaining caramelized onion until well dispersed
  10. Garnish with a little olive oil and paprika if desired – Serve with warm pita bread, dipping vegetables, corn chips, etc.
Store in an airtight container in refrigerator for up to one week

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