Spring is finally here! Bringing with it warmer weather, cook outs, and of course, March Madness. This Caramelized Sweet Onion Dip is the perfect appetizer to make for the big game or for your next gathering with friends. Make it ahead then serve with veggies, pita bread, or crackers.
What makes this hummus extra special is the caramelized sweet onion. Spring is the beginning of sweet onion season kicking off with sweet onions from California and Texas followed by Vidalia then Walla Walla. Their sweet and mild flavor makes them the perfect addition to salads, pizzas, sandwiches, and, of course, this hummus. Make sure to pin our image below so you’ll be ready for an easy and delicious appetizer next time you entertain.
Caramelized Sweet Onion Hummus
1 whole garlic head
4 Tbsp + 1 tsp extra virgin olive oil, divided
1 large sweet onion, thinly sliced
1 15-ounce can of chickpeas
1 Tbsp lemon juice (about 1/2 of a lemon)
1/2 cup tahini
1 tsp salt
Preheat oven to 350 degrees.
Cut the top off of the head of garlic and place cut side down on a pan and drizzle with 1 tsp of olive oil. Bake for 20- 30 minutes or until garlic is soft. Let cool. Once cool, squeeze out the garlic from each clove.
Cook onion in 1 Tbsp olive oil in a large skillet over medium high heat. Stir the onion frequently until they begin to brown. Reduce the heat to low and continue to cook until the onions are soft and a medium brown color.
Rinse and drain chickpeas reserving 3 Tbsp chickpea liquid. Add chickpeas, liquid, lemon juice, tahini, garlic, salt, 3 Tbsp olive oil, and onions to a food processor or high powered blender. Blend together until everything is combined and hummus is smooth.
Serve with pita bread, veggies, or crackers.