Balsamic Onion Hummus
If you love hummus but want to try something a little different, this balsamic onion hummus is a must-make.
Servings 8
Calories 160kcal
Equipment
- High Speed Food Processor
Ingredients
- 2 medium-sized onions (evenly sliced)
- 2 tablespoon balsamic vinegar (see notes)
- 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.
Notes
Use gluten-free labeled balsamic vinegar if on a gluten-free diet.
Nutrition
Calories: 160kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg