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the BEST hummus

People are my friends because of this dish. HAHAHAHAAA!!!! If you have never tried making your own hummus, then you are missing out! The flavor is so amazing and way better than any store bought! Here is what I use:

Caramelized Onion Hummus

Creamy caramelized onion hummus, made with real caramelized onions, tahini, and garlic.

  • 2 tbsp GOOD QUALITY olive oil divided, plus more for serving

  • 1 large yellow or white onions thinly sliced

  • 1/4 cup tahini

  • 1 clove garlic finely chopped

  • 1 can chickpeas rinsed (remove the skins if desired for a smoother texture)

  • salt to taste


  1. Add 1 tbsp of the olive oil to a large, wide skillet over medium heat. When hot, add the onion slices with a pinch of salt and stir well to break them up. Reduce the heat to medium-low so that you just barely hear the onions sizzling. Continue to cook, stirring only occasionally and keeping the onions spread out in the pan, until the onions have reduced significantly in size and darkened deeply (but not burned), about 30 minutes. Set aside.

  2. Add the remaining 1 tbsp of olive oil, tahini, garlic, chickpeas and most of the carmelized onions to a food processor or blender (I use my BlendTech) and blend until relatively smooth, scraping down the sides if needed. If its too thick I sometimes add some water and/or olive oil. Reserve a few caramelized onions for topping. Blend until smooth, and season to taste with salt. Another option is to add some lightly roasted pine nuts as a topping.

  3. Serve topped with the remaining caramelized onions (you can chop them up if you like) and with an extra drizzle of oil, if desired. This caramelized onion hummus is tasty warm and fresh, but it's actually even better after a night in the fridge for the flavors to meld. Leftovers will keep in the fridge for 5-7 days.

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