One of the first recipes I posted to this blog was Dawn’s Famous Roasted Red Pepper Hummus. It is, perhaps, my most requested recipe in real life. As I mentioned, most Friday nights Ed and I have hummus, bread and wine for dinner. We relax and unwind after a tough week and look forward to the promise of another weekend. After many years of doing this, you’d think we’d be sick of it by now, but surprisingly, we are not. In fact, on the rare Friday we skip our hummus and wine, we always feel a little sad, a little off — even if we did something else fun that night, which is usually the case. I don’t know how many more years this ritual will last, but we both love it so much that I can’t imagine stopping it anytime soon.
Hummus is everywhere these days, and there are some interesting combinations available. (And sometimes there is a thin line between interesting and weird.) Tonight I decided to add caramelized onions to my traditional recipe, and I’m so pleased with the result. Rich and sweet, but not overpowering.
I took my tried and true recipe, omitted the red peppers and cayenne, added a few dashes of cumin, then proceeded as usual. Once the hummus was smooth, I added the caramelized onions and pulsed about 30 seconds until just combined.
Since it is a lovely shade of beige, I added just a small sprinkle of parsley. I learned that proper French chefs never leave white or light foods unadorned. One of the coolest gifts I ever got was this Crate & Barrel Herb Scissors. (Thanks, Sue!). For those of us with sub-par knife skills (hello!), this is a lifesaver.
Caramelized Onion Hummus
1 can chick peas, 15.5 oz.
1/2 teaspoon iodized salt (not sea salt, not kosher salt)
1 clove garlic, minced
A few sprinkles of cumin (1/4 teaspoon or less)
Juice of one lemon
Two heaping tablespoons of tahini
Two tablespoons extra virgin olive oil
2 medium yellow onions, sliced and caramelized
Combine the first four ingredients for about one minute in food processor. Scrape sides, then slowly add lemon juice from top chute while food processor is running.
In a small cup or bowl, mix together tahini and olive oil until very well combined, about a minute. With food processor running, add the tahini mixture until incorporated, about 30 seconds.
Add the caramelized onions and process just until incorporated, about 30 seconds or less.
Yummo! One of our favorite, quick meals is to heat sweet corn and black beans and then throw it in a tortilla with (store bought) hummus and cheese and to grill it. Top it with some sour cream and it’s a pretty tasty meal for a week night. Maybe I will actually go the extra mile and make this recipe the night before. Do you like a specific brand of tahini?
MK, that sounds great! My normal tahini brand is Krinos, available at Wegmans.
Yum & thanks, I can’t wait to make this. We are hummus lovers but a bit embarrassed to say that I have never made any! I am currently obsessed with a local restaurant take out that makes their owned and douses it with juicy marinated tomato bits and olives (which by the way sounds great on your hummus right now). Cheers to next Friday night!
I Love caramelized onions but I agree that sour cream based dip can just be too much. Incorporating them into hummus is a great idea and I’m looking forward to trying this!