A unique recipe for a caramelized red onions hummus with a little sharp bite from Dijon mustard, flavorful thyme, and with the sweetness of caramelized red onions.
The weekend is almost here! One of my friends is moving soon, we will be in her new home to clink glasses and celebrate a bit later this day. We are also planning on having some snacks and I made this caramelized red onions hummus for her. I eat hummus almost every day, however, I often stick to the store bought stuff just out of convenience but homemade just tastes best and fresh and is so easy to make. I also needed a change up and thought about new flavors. I came up with Dijon mustard and thyme and love it. To balance this savory flavor I added caramelized red onions for their sweetness and it just works perfectly.
caramelized red onions hummus
Caramelizing onions is not rocket science. All it takes is a little time, be patient this can’t be rushed. And it’s not difficult to do, just make sure you cook them slowly and stir only if necessary because they won’t brown nicely if you stir too often and they might burn if you stir not enough. Don’t go berserk with your spatula in the pan, sure we want the brown bits and juices at the bottom of the pan, this is the good stuff, but we stir gently not to squish the onions. I like to caramelize red onions because of their rich dark red-brown color, but you can use any onion you like. It makes sense to cook up a big batch, they taste good on basically everything and they freeze well.
- For the caramelized red onions:
- 2-4 red onions
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter or olive oil
- 2 Tbsp. balsamic vinegar
- salt to taste
- For the hummus:
- 2 cans butter beans (15 oz.), drained and rinsed (about 440 g beans)
- 5 Tbsp. tahini (sesame seed paste)
- 2 tablespoons extra virgin olive oil
- juice of 1 lemons
- 1 clove garlic, minced or 1 teaspoon garlic powder
- salt to taste
- 1½ tsp. Dijon mustard
- 1 tsp. ground cumin
- 1 tsp. smoked paprika powder
- ½ tsp. cayenne pepper
- Make the caramelized red onions: cut the onions into large chunks. In a wide, thick-bottomed sauté pan (cast iron pan would be perfect) over medium heat add olive oil, butter, and onion chunks.
- Stir to coat the onion with the oil. Stir every 5 minutes, scraping the bottom of the pan with a spatula, but more frequently towards the end.
- Manage the heat of your stove so the onions will cook slowly and not burn.
- Cook for about 30 minutes or until the onions are brown and caramelized. Add balsamic vinegar and salt and scrape the bottom of the pan to loosen up the sticky juices.
- Make the hummus: place all ingredients for the hummus in the food processor fitted with the steel blade, and puree until the hummus is smooth, scraping down sides as needed.
- Taste the hummus and season with additional salt, lemon juice etc.
- If needed, add water one tablespoon at a time. Some like coarse hummus, some like it very smooth.
- Add half of the caramelized red onions to the hummus and stir well. Scatter the other half on top and serve at room temp or chilled.