Caramelized Onion Hummus

Boy, do I love hummus. It is super easy to make and completely delicious. I photographed the hummus with crackers, but my new favorite hummus dipper has become sliced red peppers. They add the perfect amount of sweetness and then I don’t feel guilty because I’m not dipping carbs into my hummus. Did you know that red pepper has more vitamin C than citrus fruit? Crazy, but true.

I was in charge of providing hummus for the second bridal shower for my sister-in-law and since it was a special occasion, I felt it warranted special hummus. I made two varieties and while both were a hit, the caramelized onion hummus seemed to be the crowd favorite. I also preferred the nice combination of the sweet caramelized onions and the kick from the roasted garlic. The roasted red pepper and feta hummus was good, but unfortunately the red pepper and feta flavor was not very apparent. Maybe next time I’ll decrease the amount of garbanzo beans  to bring out the other flavors. Marc preferred the roasted red pepper hummus, though. It was smoother and would be very tasty on a veggie sandwich. Try these unique hummus recipes the next time you’re ready to change things up.

Recipe: Caramelized Onion Hummus

Recipe from Messy Vegetarian Cook

Serves 8-10 as an appetizer

Caramelized Onions

2 medium sweet onions, thinly sliced

3-4 T. extra-virgin olive oil


15 oz. cooked or canned garbanzo beans

2 T. tahini

juice of 2 lemons (about 6 T.)

3-4 gloves garlic, still in paper

1/3 C. extra-virgin olive oil

1/2 t. coarse salt

1. Put cloves (that are still in their paper) in a dry skillet over medium heat. Let cook until blistered on the sides. Peel and set aside.

2. Put 3-4 T. of extra-virgin olive oil in the skillet and heat over medium to medium-high heat and add thinly sliced onions. Toss to coat in the oil. Stir frequently for 20 minutes, watching closely so they do not burn. Cook until uniformly brown and allow to cool a bit.

3. In a blender or food processor combine all of the ingredients including onions until smooth. If you like very smooth hummus you can add water for a smoother consistency. I would not recommend using oil since there is quite a bit already in the hummus. Chill for a few hours or overnight for best results.

4. Sprinkle with smoked paprika to garnish, if desired. Serve with pita, tortilla chips or my favorite, red pepper strips.

Recipe: Roasted Red Pepper and Feta Hummus

Recipe adapted from h420ad

Serves 20 as an appetizer

3 cloves garlic

2 (15 oz.) cans garbanzo beans, drained and rinsed

1/3 C. tahini

1/3 C. lemon juice

1 red pepper, roasted

1/4 t. dried basil

8 oz. feta

salt and pepper to taste

1. Take a fresh red pepper and put in a skillet or directly onto a gas burner until all sides are blackened. Put pepper in a bowl and cover with foil tightly. After about 15 minutes or when the pepper has cooled, pull the stem out and peel the skin off. The steam will have loosened the skin. Remove seeds and pulp. Roughly chop the roasted pepper and set aside.

2. In a food processor or blender, combine garlic, garbanzo beans, tahini and lemon juice. Process until mixture is smooth. Add roasted red pepper, basil and feta; process until the peppers are finely chopped. Season with salt and pepper.

3. Transfer hummus to a bowl and chill until ready to serve.

4 Notes Leave a Note

  1. I had no idea about red peppers and Vitamin C! I’ll try that next time I have a cold 🙂 And what a stunning combination. I’m a caramelised onion freak and this looks right up my alley. Thankyou! 😀

    • Lorraine-If you flip for caramelized onions, you must make this hummus immediately! I think people would enjoy the doctor’s office more if they prescribed red pepper hummus for colds. I think we’re onto something, here…

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