Author Notes
This may seem like boring old hummus but the caramelized onions jazz up the healthy snack with an unexpected sweetness. It's gluten-free, dairy-free, and vegan, but hearty enough to conquer your afternoon snack craving. —Michelle @ Healthy Recipe Ecstasy
Ingredients
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2
large onions
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2 tablespoons
extra-virgin olive oil
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1 pinch
kosher salt
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2
15-ounce cans chickpeas, drained and rinsed
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3 tablespoons
lemon juice
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1/4 cup
tahini (more to taste)
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1-2
garlic cloves, minced
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1/2 cup
extra-virgin olive oil
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1 pinch
kosher salt
Directions
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Heat two tablespoons olive oil in a large skillet over medium high heat. Add onions and stir to coat in oil. Cook for 4-5 minutes over medium high heat until onions are softened and just starting to brown, stirring frequently. Add a generous pinch of kosher salt. Turn heat down to medium low and cook for another 30 minutes, stirring occasionally.
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Let onions cool and then give them a rough chop so they are easier to puree, leaving a handful of onions for garnish.
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Add all the remaining ingredients, including onions, into a food processer and puree until smooth. Work in batches if necessary. Add 1-2 more tablespoons of olive oil if desired to reach your desired consistency. Top with leftover onions and a drizzle of olive oil.
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