Caramelized Onion Hummus is a delicious sweet and savory dip perfect for any occasion. This hummus is a go-to for those who enjoy sweet and sour food: caramelized onion in combination with garlic and lemon juice makes the perfect match.
In just thirty minutes you can have this caramelized onion hummus recipe completed and ready to eat. Making your hummus with caramelized onion takes it from good to incredible with just a few extra steps. You won’t want to make hummus any other way after trying this glamorous recipe!
This dish sounds and tastes incredible and is sure to win the appetizer of the year award if there were such a thing. Enjoy this creamy hummus as a snack or entrée.
What is Caramelized Onion Hummus?
As the name implies it’s a hummus recipe made with caramelized onions. We start by cooking the onions to deep golden-colored perfection to release the natural sweetness and then blend it up with our chickpeas and garlic to create a fabulous dip that you can’t help but write home about. It’s such a wonderful appetizer that you’ll be dreaming of this onion hummus for years.
Ingredients you’ll need for Caramelized Onion Hummus:
- Olive oil
- Yellow onion
- Worcestershire sauce
- Tahini paste
- Brown sugar- optional
For the exact measurements needed, please see the recipe card below.
How to caramelize onions
First, caramelize your onions by chopping them into thin slices and cooking in 3 tablespoons of olive oil in a skillet over medium heat.
Stir until the onion is translucent in color. At this point, you can add in brown sugar to help speed up the process or you can continue cooking until the onion becomes an amber-brown color.
Place all of the ingredients into a food processor.
How to make the Caramelized Onion Hummus:
Blend until smooth.
If the hummus is too thick you can add in some more water, lemon juice, or olive oil to thin it down to your desired consistency. Adjust the salt to your tastes.
When serving the hummus, garnish it with some smoked paprika, sesame seeds, fresh parsley, and ground cumin for added color and taste.
Serve and enjoy!
- Caramelized onions. It does take a while to get to caramelized onions the traditional way, in fact, to really make them good and deep in color could take up to an hour! You don’t have to go so long though and can stop at any point or use the brown sugar to help cheat the process to finish faster.
- Chickpeas. You can use canned chickpeas or freshly cooked chickpeas if you are starting from dried.
- Storage. You can store this hummus in an airtight container in the fridge for up to 4 days but for best results eat within 3 days.
What to serve with fresh hummus
This hummus tastes great when served alongside some crackers like Triscuits or wheat thins as well as toasted pita and other thick dipping crackers. Sliced bread rounds, toasted bread, baguettes, or French bread are all great ideas as well. You can also add in some gluten-free dippable items by selecting fresh veggies like cucumber, carrots, bell pepper sticks, or roasted cauliflower florets.
Can hummus be frozen?
Yes, this hummus can be frozen in an airtight container for up to 3 months. Thaw it overnight in the fridge (or for a few hours) before serving so that it’s easier to scoop the dip without it being too solid.
Can hummus be left out?
I do not recommend letting any food sit out for more than 2 hours because it becomes a food safety issue. If you do not plan on eating all of the hummus within a two-hour time frame, simply take the portion you do wish to eat and set it aside while the remaining amount gets covered well with plastic wrap and stick in the fridge for up to 4 days.
If you enjoyed this dip then you are going to love these other great hummus recipes!
- Roasted Pumpkin Hummus Recipe
- Layered Hummus and Caramelized Onion Dip
- Mexican Street Corn Salsa Hummus
- Hummus and Baked Goat Cheese Dip
- 3 tbsp olive oil
- 1 large yellow onion
- 1 tbsp Worcestershire sauce
- 2 cans of chickpeas (3 cups of cooked chickpeas)
- 1 garlic clove
- ½ tsp salt
- ¼ cup tahini paste
- ⅓ cup water
- Optional to speed up the process: 2 tbsp brown sugar
- slices of bread
- cucumber, carrot, or red bell pepper sticks
- roasted cauliflower florets
- Begin by caramelizing the onion: chopped the onion into thin slices and placed 3 tbsp of olive oil in a skillet over medium heat.
- Stir until the onion is translucent. At this point, if you’d like to speed the caramelization process, you can add 2 tbsp of brown sugar. If not, just keep on stirring regularly until the onion gets amber brown.
- Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add more water, lemon juice, or olive oil. Adjust salt to taste.
- When serving, garnish with some smoked paprika, sesame seeds, fresh parsley, and ground cumin.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.