I’m quite sure that I don’t go more than a week without eating some kind of hummus. If I do that’s a pretty rare occasion and one that I remedy pretty quickly. There have been times that I have pulled out about 6 tubs of all different flavors of half eaten hummus out of my fridge. I might have a problem.
If having too much hummus is a problem which on second thought I don’t really think it is. I don’t have a problem really. I just love hummus. It’s such an easy and flavorful way to get protein and it’s so versatile. What’s not to love?
I think I’ve bought store bought hummus maybe once or twice since buying my food processor and one of those times that I did I bought one that had balsamic vinegar and caramelized onions and I was absolutely hooked. It was so delicious and packed with flavor and I basically could have just eaten it by the spoonful.
My favorite thing to do with it was dip roasted veggies in it but anything was good really. I knew that I had to recreate it as soon as I could and I couldn’t wait to share it with you all. It’s flavorful, a bit different, and I’ve been eating it non stop since I made it.
I loved having the bits of onion throughout the hummus but leaving some of the caramelized onion on top to get more of that flavor on some bites was even better. This is definitely going to be by go to hummus recipe for a while.
It’s a bit more time intensive than regular hummus because you have to cook the onions but the extra step is way worth it!
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Balsamic Caramelized Onion Hummus (Vegan + Gluten Free)
- Caramelized Onions
- 1 medium red onion
- 2 tbsp oil
- 1 tbsp balsamic vinegar
- 1/2 tsp sugar
- 1 tbsp water
- 1 15 oz can chickpeas drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1/4 cup water
- salt to taste
- 3/4 caramelized onions leaving the rest to place on top
Slice onions into even pieces and heat oil in a medium skillet.
Add in onions and let cook covered over medium low heat. Once the onions have cooked down a bit and started to get soft add in the balsamic vinegar, sugar, and water. Cover and let cook until perfectly brown and caramelized.
Once your onions are done add your chickpeas, tahini, olive oil, garlic, lemon juice, balsamic vinegar and salt to a food processor. Pulse until smooth adding water as you need to thin it out. Add in 3/4 of the caramelized onion mixture and pulse again but not completely blending the onions in. You’ll want to have a few little chunks.
Transfer into serving bowl and top with the remaining caramelized onions and drizzle with a bit more olive oil and a bit more vinegar.
If you don’t want to garnish with the onions then you can just go ahead and add all of them into the food processor.