If you love hummus but want to try something a little different, this balsamic onion hummus is a must-make. It's creamy, tangy, and just a little bit sweet. Enjoy it as a dip, spread, or part of your next mezze platter.
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What makes this hummus extra special is the layer of flavor from the balsamic onions. Stirred into the hummus and spooned on top, they add richness and depth to the flavor.
here is what you will need:
- Onions: Go for even slices - this helps them caramelize at the same rate.
- Balsamic vinegar & honey (or brown sugar): Balsamic vinegar and brown sugar (or honey) gives the onions that sweet-tangy, jammy finish.
- Olive oil & lemon juice.
- Chickpeas: One can (15 oz/approx. 425g) of cooked chickpeas—drained and rinsed.
- Garlic cloves.
- Tahini.
- Cumin.
- Salt and pepper to taste.
- Ice water: Use ice-cold water to help blend the hummus into a silky smooth dip.
how to make balsamic onion hummus
We start by making our caramelized balsamic onions. Slice up your onions evenly. This helps them cook at the same rate. Then, cook them on low and slowly in a bit of olive oil.
Don’t rush this step by increasing the heat as you don't want your onions burning up. Once the onions are soft and golden, stir in the balsamic vinegar and brown sugar (or honey).
The brown sugar (or honey) is optional, but this helps with the caramelization. Let it all cook for about 5 minutes, or until caramelized. Set aside to slightly cool.
While the onions cool, it’s time to blitz the hummus. Into your food processor go the chickpeas, garlic, tahini, lemon juice, cumin, curry powder, and olive oil.
Blend until smooth, stopping to scrape down the sides.
Here’s a tip: Adding ice-cold water gradually helps the hummus turn extra creamy and fluffy. Don’t skip this as it makes a big difference!
Now for the final step - stir in most of the balsamic onions (save a spoon or two for topping). I like to give my hummus a quick taste at this point, and season with some salt and pepper, according to your taste.
You can serve it straight away or chill it for later. Either way, it’s incredibly flavorful and goes with just about anything.
do you need to add salt and pepper to the onions?
You don’t have to, but adding a small pinch of salt can help draw out moisture from the onions and enhance their natural sweetness.
Pepper is optional and more about personal taste. A bit of freshly ground pepper won’t hurt if you like it.
serve it with
- Pita bread.
- Chapati and other flatbreads.
- Air fryer toast.
- Celery and carrot sticks.
- Use it to make sandwiches.
refrigeration
Store in an airtight container in the fridge for 3-5 days.
freezing your hummus
- Portion it out into airtight containers, leaving a little room at the top for expansion.
- Drizzle a thin layer of olive oil on top to help retain moisture and prevent drying.
- Label and freeze for up to 3 months.
To use again, just thaw your hummus in the fridge overnight then give it a good stir (or blitz in a food processor) to restore its creaminess. Add a splash of olive oil or lemon juice if needed.
more easy recipes
- Guacamole Yucatan.
- Butterbean and Potato Curry.
- Chermoula Sauce
- Pili pili sauce
- AIP Cranberry Sauce
- Soup Maker Roasted Butternut Squash Soup.
- Air Fryer Butternut Halves.
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📖 Recipe
Balsamic Onion Hummus
Equipment
Ingredients
- 2 medium-sized onions (evenly sliced)
- 2 tablespoon balsamic vinegar
- 1-2 Tbsp honey or brown sugar
- 7 tablespoon extra virgin olive oip
- juice of 1 lemon
- 1 15 oz can chickpeas garbanzo beans
- 4 cloves garlic minced
- 2 tablespoon tahini
- 1 teaspoon cumin
- ½ teaspoon curry powder (or more, to taste)
- salt and pepper according to taste
- 3-4 tablespoon ice-cold water
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onions and cook on very low heat for 20-30 minutes, stirring occasionally, until softened and starting to brown.
- Add balsamic vinegar and brown sugar (or honey), then cook for another 5-10 minutes or until caramelized. Set aside to cool slightly.
- In a food processor, combine chickpeas, garlic, tahini, cumin, curry powder, lemon juice, and the remaining olive oil. Blend until smooth, scraping down the sides as needed.
- With the motor running, gradually add ice-cold water, 1 tablespoon at a time, until the mixture is creamy and smooth.
- Transfer the hummus to a bowl. Set aside two tablespoons of the caramelized onions, and gently stir the rest into the hummus.
- Taste and season with salt and pepper, if needed. Garnish with the reserved balsamic onions and serve, or chill in the fridge for later.
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