One of the best things about going home as a college student is having access to your parents’ fully stocked kitchen – not just for the food but appliances too. I took full advantage of this last year by using the food processor to make soups, smoothies and pesto whenever I was home during the holidays.

Hummus was also something I missed making. As Chef Alton Brown agrees, it’s a great late night snack to have in the fridge. And with so many interesting recipes – check out this article that has 6 recipes for international inspired hummus – that the dip shouldn’t just be limited to those lucky enough to own a blender or food processor.

I found that using a potato masher, pastry cutter, or the back of a large fork gives almost the same result (and lets you get an arm workout in). The white beans in this recipe make the mixture a bit softer and easier to mash than traditional hummus as well.

Leave out the caramelized onion for a classic dip, or substitute other ingredients like roasted red peppers, edamame or beet for a different flavour. Either way, you’ll be able to hack your appliance-limited college kitchen and enjoy homemade hummus whenever you want.

Caramelized Onion Hummus

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Total Time:20 minutes
  • Servings:6-8
  • Easy


  • 1 1/2 cup chickpeas
  • 1/2 cup white kidney beans
  • 1 teaspoon butter
  • 1/2 cup white onion
  • 2 tablespoon olive oil
  • Lemon Juice
  • 1 teaspoon salt
  • 2 cloves garlic
  • 1/4 cup cilantro
  • Step 1

    Rinse and drain chickpeas and white beans into a bowl.

    Photo by Nathalie Kent
  • Step 2

    Using a potato masher, pastry cutter or the back of a fork, mash the beans together to form a smooth paste

    Photo by Nathalie Kent
  • Step 3

    Meanwhile, heat butter in a sauté pan. Slice the onion and add it to the pan.

    Photo by Nathalie Kent
  • Step 4

    Cook, for about 10 minutes, until onions are browned and softened.

    Photo by Nathalie Kent
  • Step 5

    Chop onions and add to the beans, along with the oil, lemon juice and salt. Finely chop the garlic and cilantro and add as well.

    Photo by Nathalie Kent
  • Step 6

    Mix well and serve with crackers and veggies.

    Photo by Nathalie Kent