Wednesday, August 15, 2012

Caramelized Onion Hummus

My friend Patrice and her now husband make some pretty tasty things. I’ve featured her loveliness on the blog before and this is another one that I’ve had saved in my reader for forever. Other than cooking the onions, this is a low heat recipe – perfect for the hot days of summer to typical Alaskan days.

Caramelized Onion Hummus from The Fantastic Mr. Feedbag:

 1 large medium onion, chopped
3 Tbsp. olive oil
1 tsp. honey
4 to 5 garlic cloves, halved
1 can of garbanzo beans (rinsed & drained) or around 2½ c. soaked & cooked
2 Tbsp. tahini
1 lemon, juiced
¼ c. of olive oil
2¼ Tb. plain yogurt
Sea salt & pepper to taste
1 Tb. Aleppo pepper for topping

Heat the 3 tablespoons of olive oil in a skillet over medium heat. Add chopped onions and honey stir and cook for 10 minutes. Add garlic and cook for another 10 minutes, stirring often. Remove onion, garlic, honey combo and let cool.
While onion mixture is cooling use a food processor to combine the rest of the ingredients. Add more olive oil or water for a creamier texture.  Add onion, garlic, honey mixture to bean mixture and process until smooth. Let it hang in the fridge for a couple of hours to cool and get even more delicious.

This is the creamiest, best tasting hummus I’ve ever had or made. I recommend it and not just because it came from a loving household.

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