Homemade Caramelized Onion Hummus

I used to make a variety of homemade hummus for the crew at work. Before Covid, we had a crew of about 25 people, and every now and again, I would make lunch or snacks for the whole office. I still do from time to time, and hummus days were some of the WRAT crew’s favorites.

Besides the caramelized onion hummus, I’ve made roasted red pepper, lemon basil, roasted garlic, and even a chocolate dessert hummus.

We’d dip bananas and strawberries into the dessert hummus and just go to town.

The savory varieties of hummus were usually accompanied by unflavored or lightly salted pita chips and raw vegetables.

I lost count of how many people told me that my hummus has transformed their bad days into happy ones.  So please make this hummus for your next gathering. It will make life around the office more pleasant.

INGREDIENTS:

2 large soft ball sized onions sliced into 1/2/inch rounds

3 tablespoons olive oil

1 ½ teaspoons salt

½ teaspoon pepper

2 -15 oz cans of chick pea (completely drained)

3 tablespoons flat leaf parsley finely chopped

PREPARATION:

Heat 3 tablespoons of olive oil in a large skillet. Cut the onion into ½ in rounds and sauté them on medium heat for about 25 - 30 minutes until they are a light brown. Caramel color. Let them cool for about 10 minutes.

Rinse chick peas in a colander under cold water and drain well.

 Put the chick peas into the bowl of a standard sized food processor, along with the caramelized onions, salt, pepper, and the flat leaf parsley and process until nearly smooth.

  I don’t like it totally smooth, keeping some of the texture really amplifies the experience.

 If you’re going to use crackers, flatbread, or chips, make sure not to use anything that is overly seasoned as it will interfere with the taste of the hummus.

 I recommend using raw vegetables, unseasoned or lightly salted pita chips, or flat breads that have only sesame or poppy seeds as part of the ingredients.