I LOVE humus! I eat humus practically every single day! It perfectly completes all of my lettuce wraps, salads, and Buddha Bowls!
Shortly after the on-set of my humus obsession, it became important for me to be able to make my own. I not only save money, but without all those plastic containers to recycle, I’m reducing my carbon foot print as well.
Figuring out how to get the right texture and taste without adding oil or salt was a bit tricky. After several, underwhelming batches, Chris suggested that I cook an onion and add it in, which I thought was brilliant! I decided to go the extra mile and caramelize the onion to create a slightly sweet humus and boy did it pay off! This is my new favorite humus, hands down, so I wanted to share it with all of you! Enjoy!
Caramelized Onion Humus
- 2 14.5 oz cans of chickpeas, drained and rinsed
- 1 very large sweet white onion
- 2 tbsp + 1 tsp lemon juice (about 1 lemon’s worth)
- 1 tbsp tahini
- 4 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1-2 tbsp water
1. Slice the onion and cook over medium/low heat for 15-20 minutes, stirring occasionally, or until onion starts to smell sweet and turns a light brown color.
2. Place onion and all other ingredients except for the water in a food processor and blend for a couple of minutes until smooth. Add water a tablespoon at a time to get desired consistency. Serve cold and sprinkle with some smoked paprika. Keep leftovers in an air tight container in the refrigerator for up to 10 days.