Name: Balsamic Caramelized Onion Hummus
Prep time: 15 min
Cook time: 75 min
Total time: 810 min
Ingredients: 375 ml dried chickpeas; 5 ml baking soda (bicarbonate of soda); 2 liters water; 2 bay leaves; 30 ml crushed garlic; 375 grams onion, thinly sliced or finely chopped (approximately 1 1/2 large onions); 45 ml extra virgin olive oil; 45 ml granulated sugar; 30 ml balsamic vinegar; 60 ml tahini; 15 ml fresh lemon juice; 2.5 ml salt, or to taste; black pepper, to taste

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Balsamic Caramelized Onion Hummus

Simone Claudia Fortuin

This balsamic caramelized onion hummus is a harmonious blend of sweet caramelized onions, nutty tahini and chickpeas, bright lemon, and a perfectly balanced sweetness and acidity, all rounded off with a hint of salt to elevate the flavors.

5 from 1 vote

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Prep Time 15

Cook Time 1 15

Soaking time 12

Total Time 13 30

Course Appetizers and Starters

Cuisine Middle Eastern

Servings

Calories 281 kcal

Ingredients

Chickpeas

375 ml dried chickpeas
5 ml baking soda (bicarbonate of soda)
2 liters water
2 bay leaves
30 ml crushed garlic

Balsamic Caramelized onion hummus

375 grams onion, thinly sliced or finely chopped approximately 1 1/2 large onions
45 ml extra virgin olive oil
45 ml granulated sugar
30 ml balsamic vinegar
60 ml tahini
15 ml fresh lemon juice
2.5 ml salt, or to taste
black pepper, to taste

Instructions

Soaking the chickpeas

Place the chickpeas and baking soda in a large bowl and cover with cold water.
Leave to soak for at least 12 hours. This will allow the chickpea skins to soften before cooking.

Cooking the chickpeas

After the soaking time is completed, rinse the chickpeas thoroughly then add to a large pot with the bay leaves and crushed garlic.
Cover with water and bring to a boil. Remove the scum that comes to the surface.
Reduce the heat and simmer on medium high for 30-45 minutes until the chickpeas are tender but not mushy.
Strain the cooked chickpeas and remove the skins then set aside until required.

Making the caramelized onion hummus

Heat the olive oil in a pan over low heat and add the sliced or chopped onions.
Sauté the onions until it becomes soft and translucent, about 25-30 minutes. Stir occasionally to stop the onions catching.
Add the sugar and allow the sugar to melt and the onions to caramelize on low heat until the onions are a rich brown.
Add the balsamic vinegar and cook out for 5 minutes on low.
Place the chickpeas, tahini, lemon juice and two thirds of the caramelized onions in the blender. Retain the remaining onions for the garnish.
Blend until smooth, adding cold water if required to gain the correct consistency.
Check the seasoning and add salt and black pepper as required.
Spoon into a serving bowl and garnish with remaining caramelized onions and serve with crudites and crackers.

Notes

Don't add the baking soda / bicarb to the boiling water as it may make the chickpeas taste soapy.
Rub off and remove the chickpea skins after boiling as it makes the hummus gritty.

Nutrition

Calories: 281kcalCarbohydrates: 37gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 265mgPotassium: 472mgFiber: 8gSugar: 12gVitamin A: 35IUVitamin C: 7mgCalcium: 79mgIron: 3mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword dairy free, gluten free, high protein

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