🧅 Caramelized Onion Hummus
Creamy, dreamy, and deeply savory — this hummus tastes like French onion dip’s cooler plant-based cousin.
💬 A Note From My Kitchen
Growing up, French onion dip always had a seat at the table — especially at family parties with chips, soda, and that one relative who always showed up with a giant tray of cheese. This hummus is my plant-based twist on that classic. The caramelized onions bring out this rich, sweet flavor that pairs perfectly with the garlic and lemon in the hummus. Serve it warm, serve it cold, serve it with anything. I promise it’ll disappear fast.
📝 Ingredients
For the caramelized onions:
2 large yellow onions, thinly sliced
1 tbsp olive oil
Pinch of salt
Optional: 1 tsp balsamic vinegar or a pinch of sugar to enhance sweetness
For the hummus:
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
Juice of 1 lemon
1 clove garlic
2–3 tbsp olive oil
2–4 tbsp cold water, as needed
Salt to taste
👩🍳 Instructions
Step 1: Caramelize the onions
In a large skillet, heat 1 tbsp olive oil over medium-low. Add sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–40 minutes until deeply golden and jammy. Optional: add balsamic vinegar or a pinch of sugar toward the end for added depth.
Step 2: Make the hummus
In a food processor, blend chickpeas, tahini, lemon juice, garlic, and a pinch of salt. While blending, drizzle in olive oil and water until smooth and creamy. Taste and adjust seasoning as needed.
Step 3: Combine
Reserve a spoonful of caramelized onions for garnish. Add the rest into the hummus and pulse to combine — just enough to swirl them in.
Step 4: Serve
Spoon into a shallow bowl, top with the reserved onions, a drizzle of olive oil, and a sprinkle of herbs or paprika if desired. Serve with crostini, pita, crackers, or crunchy veggies.
🍽 Serving Ideas
On a snack board with olives, nuts, and crackers
Spread onto a sandwich or wrap
Dolloped over grain bowls
Tucked into a picnic basket
This is one of those dips that makes people pause mid-bite and say, “Wait… what is this?”
I hope it finds its way onto your summer table, too. If you make it, tag me @kellysgreenkitchen_ — I’d love to see how you serve it!
And if you're a hummus lover, get ready — more fun variations coming soon.
