Caramelized Onion Hummus and National Olive Oil Month
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.
Caramelized Onion Hummus
- 1 tablespoon extra virgin olive oil
- 1 medium yellow or white onion, peeled and sliced
- 1 can chickpeas (garbanzo beans), drained and rinsed, 15 oz
- 3 tablespoons tahini, ground sesame seeds
- 3 garlic cloves, peeled
- 1/4 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.
Did you make this recipe?
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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?
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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!
I just made this and unfortunately it turned out way too lemony for me. Oh well, next time I’ll try just putting a little bit of lemon juice and more onion!
I’m sorry about that. I wonder if it would suit your taste better to add a little onion powder. You could even add more garbanzo beans or onions to the mix.
Just realized my comment may have sounded angry, which is not the way I intended it to sound! Sorry about that 🙂 And thank you so much for your suggestions, I’ll give them a try!
No worries at all. I just hate that you didn’t love the recipe as much as I do. Hope you get a chance to give it a try again… this time with less lemon. 🙂
mm this sounds rather tasty and something new to try. Thanks for sharing this recipe.
Hope you like it!
Caramelized onions and hummus. Two of my favourite things. Great idea to combine the two! Can’t wait to try this. Thanks for sharing 🙂
This was a really good hummus. I use the juice of one lemon but it only yielded 1/8 of c of juice but thats ok cause i thought it was a little too lemony. Next time gonna use more onion. I love caramelized onions. I put them on everything Thanks for the recipe
Love caramelized onions too! Glad you enjoyed the hummus!
I think I use coconut oil more than olive oil, but I love olive oil on salads! I actually just bought delicious lemon infused and jalapeno infused bottles and I’m obsessed!
Those sound delicious!
Yum, so much tasty in one post! I use coconut oil or butter when cooking/roasting/baking, and olive oil for salad dressings and dips. I like all kinds of hummus but made a pumpkin one a few falls ago that was to die for.
I’ve been wanting to try pumpkin hummus, since last Fall. Sounds delish!
I am all about EVOO these days! I love topping dishes with a little for some added flavor!
Me too! And when I make salads, all I need is just a little EVOO and salt.