Meh, not a hit for me. The lemon was slightly over-powering, and the onion flavour was completely undetectable even though I doubled the amount. It was also slightly bitter, probably from the tahini. Forgetable, and would not repeat.
Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
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Credit: Leah Koenig
3 small cipollini onions (about half a pound), thinly sliced or chopped
1 15-oz can chickpeas, rinsed and drained
juice of 1 lemon (approx 1/4 cup)
1 clove garlic, roughly chopped
4 Tbs tahini
1/2 teaspoon salt
1. Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.
2. In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1/3 cup olive oil, and 2/3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time, reprocessing between teaspoons.) Taste and season with additional salt, if desired. Serve topped with remaining browned onions and drizzled with additional olive oil.
Ratings & Reviews (1)
Cipollini Onion Hummus
Reviewed by BLACKBERRY on
.
Meh, not a hit for me. The lemon was slightly over-powering, and the onion flavour was completely undetectable even though I doubled the amount. It was also slightly bitter, probably from the tahini. Forgetable, and would not repeat.
Rating: 1
