Disclosure: This is a sponsored post written by me on behalf of Pompeian Olive Oil.
A unique hummus recipe created with an onion caramelized in Pompeian Extra Virgin Olive Oil and blended with chickpeas, lemon juice, garlic and tahini. This caramelized onion hummus recipe is simple, heart-healthy and flavorful!
August happens to be National Olive Oil Month and I’m celebrating with some tasty caramelized onion hummus! I absolutely adore the rich sweet flavor that comes from slowly cooking onion slices in olive oil until the slices are browned, tender and caramelized. Caramelized onions pretty much enhance the flavor of anything, from burgers to stews, so why not hummus?!?!
Instead of using butter to caramelize my onion, I always use extra virgin olive oil. I’m sure you’re aware of the health benefits of using olive oil and it’s so easy to swap butter for olive oil in nearly any recipe. Use this simple conversion chart as a guide when making the switch from butter to olive oil. During National Olive Oil Month, Pompeian will reward consumers who pledge to use olive oil instead of butter when cooking and baking. Visit the Pompeian website and take the Pompeian Pledge for a chance to receive a gift from Pompeian (a free movie redemption code and a coupon for a free bottle of olive oil). Every week in August, 5 additional fans who have pledged will win a fun prize pack.
It’s very easy to caramelize onions, but following these steps will give you perfect savory, but sweet onions every time.
- Slice a yellow or white onion into consistent slices with the same amount of thickness to ensure that the onion slices cook evenly.
- Onions loose a lot of volume during the cooking process, so start off with more than you think you’ll use.
- Cook one onion (sliced) in about 1 tablespoon of olive oil at medium heat for about 20-25 minutes, stirring around every couple of minutes.
- Mix in fresh herbs for different flavors.
- Caramelized onions dress up salads, soups, sandwiches, burgers, pizza, dips, potatoes, eggs and so much more.
- 1 tablespoon extra virgin olive oil
- 1 medium yellow or white onion, peeled and sliced
- 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons tahini (ground sesame seeds)
- 3 garlic cloves, peeled
- ¼ cup lemon juice (about 1 lemon)
- 1 teaspoon sea salt
- dash of pepper
- 2 tablespoons water, as needed for desired consistency (I did not need to use any water)
- Heat olive oil in a medium skillet over medium heat. Add onion slices to skillet and cook for about 25 minutes, stirring every couple of minutes.
- Meanwhile, add all other hummus ingredients (except water) to the bowl of a food processor and set aside until onion slices are ready.
- Once onion slices are caramelized, allow them to cool slightly. Then add them to the food processor bowl with the other hummus ingredients. (if desired, reserve a small amount of onions for garnishing hummus)
- Process ingredients until smooth. Add water as needed for desired consistency. (I didn't need any water for my hummus)
- Transfer hummus to a serving bowl and garnish with additional caramelized onion slices. Serve with pita chips and/or raw veggies or use as a spread for wraps and sandwiches.
Learn about Pompeian’s full collection of olive oils, including Extra Virgin Olive Oil, Special Blends, the premium Varietals Collection and more by visiting the Pompeian website.
Disclosure: This is a sponsored post written by me on behalf Pompeian.
Something to think about….
Do you typically use butter or olive oil when cooking and baking?
What’s your favorite kind of hummus?
Have you entered my fun t-shirt giveaway? Read the I Am Funny T-shirt review in my post from yesterday and enter to win your choice of I Am Funny T-shirt below.
If you love caramelized onions as much as I do, be sure to check out this pizza. Caramelized onions are wonderful on pizza… so flavorful, you’ll never miss the cheese!