Caramelized Sweet Onion Hummus
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1 whole garlic head
4 tablespoons + 1 tsp extra virgin olive oil, divided
1 large sweet onion, thinly sliced
1 15-ounce can of chickpeas
1 tablespoons lemon juice (about 1/2 of a lemon)
1/2 cup tahini
1 teaspoon 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. Next, cook onion in 1 tablespoon 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 tablespoons chickpea liquid. To a food processor, add chickpeas, liquid, lemon juice, tahini, garlic, salt, 3 tablespoons olive oil, and onions. Blend together until everything is combined and hummus is smooth. Serve with pita bread, veggies, or crackers.
Recipe and image provided by the National Onion Association