I don’t care if you’re a vegan or a straight up carnivore, we all know that hummus rocks.  The variety of combinations is limitless (think sweet potato chipotle to goat cheese) and it pairs great with fruit, veggies, chips, and even on the classic BLT sandwich.  The best part?  You can make your own choice of flavor at home.  One of my personal favorites is caramelized onion hummus.  Simple and sweet, it makes a batch big enough to share with friends for a healthy snack.


Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

1 large white onion
1 tablespoon olive oil
1 15-ounce can of chickpeas
2 tablespoons lemon juice
2 tablespoons tahini
tip: peanut butter can also be used as a substitute
1 garlic clove, peeled and minced
1/4 cup olive oil
1/2 teaspoon of salt


Photo by Casey Carr


1.  Dice onion into small cubes.  Not sure how to properly peel and cut an onion?  This might help.


Photo by Casey Carr

2.  Pour 1 tablespoon of olive oil in a sauté pan with diced onion and cook over high heat until transparent, about 4-5 minutes. Stir occasionally.


Photo by Casey Carr

3.  Reduce heat and allow to cook until caramelized, about 10 minutes.


Photo by Casey Carr

4.  While the onion is cooking, mince the garlic and rinse beans.


Photo by Casey Carr

5.  Place the garbanzo beans, olive oil, tahini and garlic into a food processor. You can allow the caramelized onion to cool, or you can do what I do and just pour them right into the food processor to make slightly warm hummus.


Photo by Casey Carr

6.  Blend together.


Photo by Casey Carr

7.  Keep blending.  It will look like this.


Photo by Casey Carr

8.  And after a short time (about 2 minutes), it will look like this.  Add the lemon juice and salt to the mixture.


Photo by Casey Carr

9.  Scoop creamy contents out of the processor, top with leftover caramelized onions and enjoy.


Photo by Casey Carr