Not a hummus fan? Neither am I, but this ain't no ordinary hummus. Made with caramelized onions and roasted garlic, this hummus is a sweet and savory distant cousin to traditional, tahini and lemon hummus.
Chickpeas, a.k.a. Garbanzo beans, are gluten-free, high in protien, high in fibre, and a good source of calcium, magnesium, potassium, folic acid and healthy fats. They are said to be a weight loss super-food because of their ability to increase feelings of fullness, causing you to consume less calories.
This carmelized onion & roasted garlic hummus is sure to impress at your next summer potluck.
Caramelized Onion & Roasted Garlic Hummus
Author: Modern Hippie Housewife
2 cups Chickpeas, cooked (or one 16 oz can)
1 White Onion, large
1 Garlic, head
1/4 cup, plus 2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1/4 tsp Salt (less if you're using canned chickpeas)
Roast the garlic (see notes).
Thinly dice the onion.
Heat 2 tbsp of olive oil in a pan, add the diced onion and sautee on a low heat for about 20 min, being careful not to burn the onion. Season with salt and pepper.
Add the balsamic vinegar and cook for another 5 minutes.
Transfer the roasted garlic, onions, and remaining olive oil to a food processor or blender and blend until smooth.
Transfer the hummus to a nice bowl for serving, and garnish with a drizzle of olive oil and fresh basil, sage, rosemary or parsley.
Serve with crackers, pita, or veggies. Enjoy!
Roasting the garlic - cut the garlic in half, horizontally, wrap it in tin-foil and pop it in your oven or toaster oven until the garlic is soft (about 15 min on 400°). Let the garlic cool before gently squeezing out the cloves.