A simple hummus is a crowd pleaser….a hummus with caramelized onions is something to show off.
Cuisine: Mediterranean, Middle Eastern
Author: Katie Workman
2canschick peasdrained and rinsed
3tablespoonsfresh lemon juice
¼cupextra virgin olive oilplus extra for drizzling if desired
Kosher salt and freshly ground pepperto taste
Paprika or cayenneto sprinkle
Place the garlic and chickpeas in the food processor and pulse a few times. Add the tahini, sesame oil, lemon juice, olive oil, cumin, and salt and pepper. Puree and with the motor running add about 1/3 cup of the water. Allow the mixture to process for about two minutes (see recipe intro), adding more water if you’d like a thinner consistency.
Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne.
What the Kids Can Do:
Drain and rinse the chickpeas, measure the ingredients and dump them into the food processor, and run the machine with supervision.
Fork in the Road:
Caramelized Onion HummusChop two onions. In a large skillet heat 1 tablespoon olive oil over medium heat. Sauté the onions for at lest 10 minutes, preferably 15 to 20 until they are very nicely browned but not too dark. Add them to the hummus with the other ingredients, or if you like, just sauté one onion in a couple of teaspoons of olive oil, blend up the hummus as directed above, remove half the hummus to a small bowl, then add the caramelized onion to the rest of the hummus in the food processor and blend that for 1 minute and serve in a different small bowl.