Hummus with caramelized onions
Ingredients
Caramelized onions
- 2 tbsp (30 ml) olive oil
- 3 red onions sliced
- ½ tsp (2.5 ml) salt
- 2 tbsp (30 ml) balsamic vinegar
Hummus
- 1 tin(398 ml) chickpeas well rinsed and drained
- ⅓ of t.(80 ml) of tahini
- ¼ t. (60 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- ⅓ t. (80 ml) of vegetable broth*.
- 1 tsp (5 ml) salt
- 2 small cloves of garlic chopped
Instructions
Caramelized onions
- In a large non-stick skillet, heat oil over medium heat and caramelize onions with salt for 15 minutes, covered, stirring regularly.
- Deglaze with balsamic vinegar and cook for a further 2 minutes. Set aside.
Hummus
- While onions are cooking, place all hummus ingredients except garlic in a blender and pulse until very smooth. Add garlic and 1/3 cup (80 ml) reserved caramelized onions. Mix by hand.
- Serve the hummus with the remaining caramelized onions.
Notes
*Make sure it is certified gluten-free if you are celiac or gluten-intolerant.
Recipe by the Épithélia team,