Cipollini Onion Hummus

  • Serves

    makes About 4 Cups


Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.


  • 13 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
  • 12 tsp. salt


Step 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.

Step 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.

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