Caramelized Sweet Onion Hummus
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. Makes 12 one-third cup servings.
Per serving: 126 calories; 4.5 g protein; 13 g carbohydrate; 7 g fat; 1 mg cholesterol; 3.5 g fiber; 308 mg sodium.