Monday, August 12, 2013

Caramelized Onion and Roasted Garlic Hummus

Throughout the years, I have gradually migrated away from purchasing premade foods from the grocery store that I can make myself.  Sure, hummus from the store is convenient but turn that tub around and look at the ingredients.  I can assure you that you do not need citric acid, "natural flavors", potassium sorbate or sodium benzoate to make fresh hummus.  In fact, this hummus only has six ingredients and it is better than any hummus you will find at the store.

You can use this recipe as a base for any flavor hummus you would like to make.  Always start with the chick peas (garbanzo beans) and liquid, olive oil, tahini and lemon juice and zest.  From there you can add roasted peppers, beets, carrots, fresh parsley, dill or cilantro.  It is such a versatile and healthy alternative to other dips out there.

It also makes a great gift as well.  This made about five cups of hummus and luckily my vegetarian friend Leslie stopped over so I sent some home with her!

Caramelized Onion and Roasted Garlic Hummus
2 bulbs of garlic, roasted
1 medium onion, caramelized
2 fifteen (15) ounce cans chick peas
1/4 cup olive oil
1/2 cup chick pea liquid
2 tablespoons tahini
1 lemon, juiced and zested
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper

Preheat oven to 375 degrees.

Cut garlic bulbs in half.  Place each bulb in its own piece of foil, sprinkle with salt and pepper and wrap tightly.  Put garlic pouches into oven and cook for 1 hour.  Remove from oven and let cool. Squeeze cloves out and save a few to garnish.

Preheat pan over medium heat and drizzle in about a teaspoon of olive oil.  Chop onion into thin slices and cook for about 20 minutes, until brown and caramelized.  Transfer to a plate and let cool. Reserve about a teaspoon for garnish.

In a blender or food processor, add garlic, onions, chick peas, olive oil, chick pea liquid (or water if you forget), tahini, lemon juice, zest, salt and pepper.  Pulse until everything is combined and smooth.

Serve in a bowl with fresh veggies or pita chips.  Drizzle with olive oil and top with chick peas,  roasted garlic, onions and a little paprika.

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