Caramelized Onion Hummus
Submitted By: Taz
Ingredients:
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
-OPTIONAL-
2 Tbs Balsamic Vinegar
Preparation:
- Heat 2 tablespoons olive oil in a medium skillet or sauté pan over medium heat
- 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
- 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)
- 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
- Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
- 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
- While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
- Adjust flavors (more tahini, salt, pepper, lemon juice if desired)
- Fold in the remaining caramelized onion until well dispersed
- 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
