I used to be someone who made most things from scratch. I was a pretty high-stress person and cooking/baking everything from scratch was my form of therapy. When I was running the bakery, coming home to spend 1-2 hours cooking our dinner most nights was my way of unwinding.
Usually I would pour a glass of wine, grab some brie/grapes, watch an episode of Grey’s Anatomy and then start cooking dinner. It was really good for me at the time when life during the day was chaotic because for a few hours at home, I could be slow and intentional and then sit down with a really nice meal with Mark.
I’m not that person anymore. While I 100% enjoy making things from scratch, I don’t love doing it all of the time and I have zero issues making some things from scratch while utilizing convenience items like packaged gnocchi or store-bought tortillas/bread/dips/sauces/etc.
Before I decided to make my own caramelized onion hummus, I had gone through tubs and tubs of the store-bought stuff because it was delicious, easy, convenient and relatively inexpensive. Eventually I decided to whip together a batch of my own since I had all of the ingredients I would need and I’ve been going through hummus like crazy lately.
Currently I’m topping my salads with it, making veggie/hummus wraps (which is basically just HEAPS of hummus with sprinklings of shredded veggies), dipping my veggies/falafel in it, throwing scoops of it on salad, eating with crackers, etc.
It makes for really easy snacks when I’m on the go a few days a week and I find if you really load up a big tortilla with the caramelized onion hummus… aka like 1/3rd cup at least (I don’t measure, it just looks like that when I scoop), it keeps me full for a long time. It also costs a fraction of the store-bought tubs.
Stomach full, wallet full, taste buds happy.
- 2 cups cooked chickpeas or 1 19oz can drained & rinsed
- ¼ cup tahini
- 3 tbsp olive oil
- 6-8 tbsp water
- ½ tsp salt
- ¼-1/2 tsp paprika
- ½ tsp garlic powder
- juice of ½ a lemon
- ½ cup caramelized onions* see note
- ¼ cup caramelized onions, for topping
- For super smooth hummus, squeeze each chickpea to remove the skin. If you don't have the time/desire, you don't need to! It just won't be as smooth.
- Place all ingredients except onion and water in a food processor or high speed blender. Blend on high, adding water as needed to desired thickness. You will need to scrape the sides of the blender/processor as necessary (without the machine running!).
- Add the onions and blend again until smooth.
- Taste, adjust salt/paprika/lemon juice to taste.
- Pour hummus in to a container with a lid, top with onions and more paprika and store in the fridge, covered until chilled. Flavour is best after at least a few hours in the fridge.
I always peel my chickpeas, but you don't need to bother if texture doesn't matter to you. It's definitely time consuming but I like super smooth hummus!
You may find the hummus thickens quite a bit in the fridge as it chills - no problem! Just add more water to get it to your desired consistency.
Will keep in the fridge for 5 days.
How to caramelize onions HERE.