There’s so many different variations of Hummus, but Caramelized Onion Hummus truly is the god among them. Better still, it couldn’t be easier to make!
If you’re looking for a show-stopping dip to serve as an appetizer, I’ve got you covered. This is the ultimate crowd pleaser which never fails. Follow me…
Hummus with Caramelized Onions
It’s been a hot minute since I uploaded my Homemade Hummus, so I thought it was time to share some more hummus love.
Caramelized onion hummus is quite a popular variation in the UK, but if you’ve never heard of this fusion you’re certainly in for a treat.
The sweet and slightly tangy taste of the onions blend perfectly with the rich and nutty flavours from the hummus. I got into a bit more depth of how to Perfectly Caramelize Onions, but just for a little recap:
How to Caramelize Onions
- Add onions to a non-stick pan with butter and fry over medium heat until they soften and begin to catch colour.
- Turn heat to low and add balsamic vinegar, brown sugar and seasoning.
- Continue to fry until deep caramelized and sticky.
I can’t express to how much better a homemade hummus is in comparison to store bought. Honestly, every time I buy hummus it tastes massively different every time.
With a homemade hummus you know it’s gonna taste great each time.
Well, if you make this recipe anyway 😏
PLUS it’s so easy to make, why wouldn’t you!?
How to make Homemade Hummus with Caramelized Onions
- Add all of your hummus in a food processor.
- Pulse until completely smooth.
- Add in caramelized onions, saving some to garnish.
- Pulse again until the onions are nicely blended.
Caramelized Onion Hummus Garnish
- (extra) Extra Virgin Olive Oil
- extra Caramelized Onions
- Fresh Thyme
Just a few thyme leaves, don’t go overboard.
Onions are thyme are a match made in heaven, so this garnish actually adds a gorgeous hint of flavour to the hummus.
Alrighty, let’s tuck into the full recipe shall we?
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How to make Caramelized Onion Hummus (Full Recipe & Video)
There's so many different variations of Hummus, but Caramelized Onion Hummus truly is the god among them. Better still, it couldn't be easier to make!
- 1x 14oz / 400g can of Chickpeas (Don't drain away liquid!)
- 1/3 cup / 80ml Chickpea Brine from the can
- 3 tbsp Extra Virgin Olive Oil, plus extra for serving
- 2 tbsp Tahini
- 1 Lemon, juice only
- 1 clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- Fresh Thyme Leaves, to serve
- 14oz / 400g Red Onion, finely diced (approx 6 small onions)
- 1 tbsp Unsalted Butter
- 1 tbsp Brown Sugar
- 1 tbsp Balsamic Vinegar
- Salt & Black Pepper, to taste
Melt your butter in a non-stick pan over medium heat and add your onions. Sauté until they start to soften and become sticky (10-15mins). Add sugar, balsamic vinegar and seasoning, then turn down heat to a low and fry until deep golden and sticky (around 15mins longer). Don’t let them go crispy, if they start to char then lower the heat. The aim of the game is to cook them low and slow so they release their natural sugars and caramelize. (see notes)
Add all of your hummus ingredients in a food processor and pulse until completely smooth. Test for seasoning then add in your caramelized onions, saving some to garnish. Pulse again until the onions blend in.
Serve with an extra drizzle of extra virgin olive oil, a sprinkle of fresh thyme leaves and some caramelized onions. Serve at room temp.
Watch how to make it!
a) Caramelized Onions - For truly caramelized onions you actually want to start on a low heat and keep it low the whole way through. This will give the onions the best chance of releasing their natural sugars to caramelize. I go through this in a bit more detail in my Perfect Caramelized Onions. However, for this recipe the above timings work perfectly.
b) Non-stick pan - You never want your onions to catch on the pan as they caramelize. Give them the best chance of not doing so by using a non-stick pan.
c) Smooth Hummus - You can of course peel the chickpeas, but in my opinion it's too much fuss. For a smooth hummus I simply blitz it for a good 5 minutes. I'll also stop it a few times in between to scrape around the edge so no lump goes uncovered.
d) Room temp - always serve hummus at room temp, never straight out the fridge. To store, cover right away and pop in the fridge, then allow it to come to room temp before serving.
e) Calories - per serving (6 servings)
Looking for some dipping tools? Check out my Homemade Baked Tortilla Chips!