Gently browned cipollini onions add an unexpected hint of caramel sweetness to this hummus, deepening its earthy flavors. Leah Koenig
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
Yield: makes About 4 Cups
Ingredients
- 1⁄3 cup plus 2 Tbs olive oil, divided
- 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 tbsp. tahini
- 1⁄2 tsp. salt
Instructions
- 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.
- 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.
