Roasted Garlic and Caramelized Onion Hummus

This hummus packs a punch of flavor. You can adjust the intensity by adding more or less roasted garlic to suit your taste.

  • Active:
  • Total Time:
  • Servings: Makes 2 1/2 cups

Ingredients

  • 1 head of garlic
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • One 14-ounce can chickpeas, drained and rinsed (about 2 cups)
  • 1/2 cup plus 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
  • 3/4 teaspoon salt, or to taste
  • 2 to 4 tablespoons water

How to make this recipe

  1. Preheat the oven to 350°. Cut the top off the head of garlic, just enough to expose the cloves. Place cut-side down on a baking tray and drizzle with 1 teaspoon of the extra virgin olive oil. Bake in the oven for 20-30 minutes, or until the garlic is soft.
  2. Remove from the oven and let cool completely. Once cool enough to handle squeeze out each clove of garlic.
  3. While the garlic is roasting, add the onion and 1 tablespoon of extra-virgin olive oil to a medium saucepan over medium high heat. Cook, stirring frequently until the onion starts to brown then reduce the heat to low. Continue to cook, stirring frequently, until the onion is very soft and a medium brown color, about 15 minutes.
  4. Add half the garlic, the caramelized onion, chickpeas, tahini, 2 tablespoons of extra-virgin olive oil, lemon juice and salt to a food processor or high-powered blender. Pulse until everything is combined; then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency.
  5. Taste the hummus and add the remaining roasted garlic if desired. The full head of garlic will give you hummus that is very flavorful and a little spicy. Taste and add more salt if necessary.

Make Ahead

Hummus can be made up to three days in advance and stored in a covered container in your fridge or frozen for up to 1 month.

Notes

Crackers, bread, or veggies.

Contributed By Photo © Kristen Stevens Published January 2014

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