Hummus With Caramelized Onions

Hummus

Until recently, I regarded hummus as an unremarkable dip served at parties with dried out flat bread. It wasn’t until I had an opportunity to visit Tel Aviv a few years ago that I had really good hummus. Indulgently creamy and velvety smooth, with a deep nutty flavour and subtle lemony zing, this was not the bland beige paste that comes in plastic tubs.

It was on that trip that I came to the realization that hummus makes for a fantastic meal, especially when topped with ingredients like egg, fava beans, mushrooms, or onion. For this version, I’ve caramelized the onions. The sweetness and golden onion flavour balances the creamy, nutty hummus, while adding an additional layer of flavour somewhere between the tahini and lemon.

Hummus with olives, persian cucumbers and grape tomatoes

Devoured with hot pillowy pita bread and a side of olives, there are few things more satisfying than hummus when you’re hungry on a hot day. I’ve since found a number of decent Hummus places here in New York, but at seven bucks a bowl, it’s always seemed a bit pricey for what is essentially a puree of chickpeas and tahini. Lately, I’ve been even more conscious about my food budget, and it occurred to me the other day that I haven’t had hummus in months.

Since losing my job in December, the mortgage and bills have gobbled up most of my life savings like giant pacman chomping up every last penny. It’s been hard to bear witness to and I’ve been far less charitable than usual because of it. The sad thing is that when times are tough, more people aren’t able to put food on the table and as a consequence, aid organizations need extra money to continue supporting their programs.

Hummus with caramelized onions

Walking through the shiny new Wholefoods in Tribeca, I thought about the challenge I put forth to the food blogging community earlier this week, and wondered how many hungry mouths it would help feed. At an average cost of twenty five cents a meal, the World Food Program feeds tens of millions of starving people every year.

As I reached for a $3 tub of Greek yogurt I realized it could pay for 12 meals and I stopped myself. In the produce section I paused for a moment in front of some brilliant orange lobster mushrooms that cost about 120 meals each, and then moved on. Seeing the grocery store in this perspective really changes the way you think about the things you put in your cart. I ended up leaving with enough food for several meals (including this hummus), and yet I managed to spend about half of what I normally do.

This hummus costs roughly $4 to make. I also made my own pita bread which adds about $1 to the cost for a total of $5 for this meal which will easily feed 4 people. Since I typically spend about $15 on ingredients per meal, I’m donating $10 to the World Food Program through Blog Away Hunger.

TIPS: This hummus is much smoother and creamier than the stuff sold in stores. I get this texture by adding back some of the liquid the beans cook in which makes it a little looser. The cooking liquid actually has a lot of flavour and I’m thinking about experimenting with it as a vegetarian stock. You can adjust the amount of liquid you add if you like it thinner or thicker.

Chunks, work well in dishes like guacamole, but I prefer my hummus smooth, so I really let the food processor go to work on it. Make sure you use good quality olive oil and don’t be shy with it, it keeps the hummus moist and gives it a nice creamy mouth feel.

Hummus with Caramelized Onions

8 oz dry chick peas (about 3 cups cooked)
1/2 C tahini
juice of 1 lemon (1/4 C)
3 cloves of garlic minced
2 tsp kosher salt (less if you use table salt)
1/2 C cooking liquid from the chick peas

1 large onion
olive oil

Wash the chickpeas and pick out any foreign objects. Add them to a pressure cooker and cover with a few inches of warm water. Affix the lid and let them soak for at least an hour. Lock the pressure cooker, set it to the high pressure setting (see your pressure cooker manual for specific instructions), and turn the heat on to high. Once you hear the cooker start to whistle turn down the heat to maintain a gentle whistle and cook for 20 minutes. Turn off the heat and let the pressure cooker come down to room temperature on its own. Your chickpeas should now be very tender. Don’t worry if they’re coming apart because it will all get blended together anyway.

Add the cooked chickpeas, tahini, lemon juice, garlic and salt to a food processor and blitz until smooth. Add the cooking liquid from the pot to the food processor a little bit at a time until the hummus is soft but not runny (about 1/2 C of liquid should do it). Continue to process for about 7 minutes in the food processor, or until the hummus is velvety smooth.

To make the caramelized onions, quarter the onion lengthwise then slice it as thin as possible against the grain (like you’re making onion rings). Add a generous splash of olive oil(1+ Tbs) to a frying pan along with the onions and a pinch of salt. Cook over medium high heat, stirring regularly, until the onions just start turning brown. Turn down the heat to medium low, continuing to stir until the onions reach a golden brown color all the way through (this will take 15 to 20 minutes).

To serve the hummus, spread half of it into the bottom of a shallow bowl in a swirly pattern. Drizzle a good helping of olive oil over the hummus allowing it to collect in between the swirls. Pile half the caramelized onions in the center of the bowl. Repeat with a second bowl or store the hummus and onions for another meal. Garnish with some minced parsley and paprika and serve.

  • http://glutenfreegourmand.blogspot.com/2009/04/traditional-italian-pasta-carbonara.html Gina – The Gluten-Free Gourman

    I love economical meals! This looks like my lunch tomorrow if paired with some gazpacho. I love it when hummus comes with pools of olive oil on top.

  • http://glutenfreegourmand.blogspot.com/2009/04/traditional-italian-pasta-carbonara.html Gina – The Gluten-Free Gourmand

    I love economical meals! This looks like my lunch tomorrow if paired with some gazpacho. I love it when hummus comes with pools of olive oil on top.

  • http://emilyhanhan.tumblr.com/ emily

    That hummus looks delicious – I agree with Ginam I love olive oil pooled at the top.

    It is truly surprising for me to see how expensive and how mediocre hummus is in NYC. I grew up with amazing hummus, made by my father (Palestinian) and sold at his store. When I came up here to NYC, every hummus I’ve tried is bland and just boring.

  • http://emilyhanhan.tumblr.com emily

    That hummus looks delicious – I agree with Ginam I love olive oil pooled at the top.

    It is truly surprising for me to see how expensive and how mediocre hummus is in NYC. I grew up with amazing hummus, made by my father (Palestinian) and sold at his store. When I came up here to NYC, every hummus I’ve tried is bland and just boring.

  • http://cheffresco.com/ Cheffresco

    I definitely agree – homemade hummus is wayy better than the store bought kind. We love experimenting with different hummus flavors.

  • http://cheffresco.com Cheffresco

    I definitely agree – homemade hummus is wayy better than the store bought kind. We love experimenting with different hummus flavors.

  • http://www.savory-bites.com/ jess

    this looks amazing. i never experienced good hummus either until i went to hummus place. but even then, i dont think it can compare to what you had in tel aviv!

  • http://www.savory-bites.com jess

    this looks amazing. i never experienced good hummus either until i went to hummus place. but even then, i dont think it can compare to what you had in tel aviv!

  • http://theghostinthepantry.wordpress.com/ Erin

    I think this might mean I have to go buy a food processor. :) We also miss Israeli hummus, after living on it for two years. Adding a bit of the cooking liquid, as you’ve noted, is the secret. Beit ta’avon! :)

  • http://theghostinthepantry.wordpress.com Erin

    I think this might mean I have to go buy a food processor. :) We also miss Israeli hummus, after living on it for two years. Adding a bit of the cooking liquid, as you’ve noted, is the secret. Beit ta’avon! :)

  • http://kristinmacbride.com/ Kristin

    Great post. I’m so sorry about your job … I’ve never thought of hummus as the basis for a meal, but now I will. I just happen to be cooking some chickpeas right now to make a thai flavored chickpea salad that I saw recently on 5 second rule. But I think I’m going to have to reserve half of them for hummus.

  • http://www.SeductionMeals.com/ Seduction Meals

    Sounds delicious; the photograph alone pulls me in. I look forward to trying this recipe

  • http://kristinmacbride.com/ Kristin

    Great post. I’m so sorry about your job … I’ve never thought of hummus as the basis for a meal, but now I will. I just happen to be cooking some chickpeas right now to make a thai flavored chickpea salad that I saw recently on 5 second rule. But I think I’m going to have to reserve half of them for hummus.

  • http://www.SeductionMeals.com Seduction Meals

    Sounds delicious; the photograph alone pulls me in. I look forward to trying this recipe

  • http://laduecrew.blogspot.com/ Janet

    This looks gorgeously delicious. I am so glad to have stopped by; will be making this today! I have never made it before, and was looking for something inexpensive for company.
    You have a fantastic post here today- and the Blog away Hunger is something I definitely will participate in!

  • http://laduecrew.blogspot.com/ Janet

    This looks gorgeously delicious. I am so glad to have stopped by; will be making this today! I have never made it before, and was looking for something inexpensive for company.
    You have a fantastic post here today- and the Blog away Hunger is something I definitely will participate in!

  • http://www.thefoodaddicts.com/ Krissy @ The Food Addicts

    Your pictures are fantastic! I never knew hummus could be so pretty!

  • http://www.thefoodaddicts.com Krissy @ The Food Addicts

    Your pictures are fantastic! I never knew hummus could be so pretty!

  • http://cookappeal.blogspot.com/ Chef E

    This looks great Marc! I made it in the cafe I ran, and added the olive juice, and other things to it to make it smooth for wraps and we sold it by the pound… Now I want hummus…

  • http://cookappeal.blogspot.com/ Chef E

    This looks great Marc! I made it in the cafe I ran, and added the olive juice, and other things to it to make it smooth for wraps and we sold it by the pound… Now I want hummus…

  • http://livingandlovinginla.blogspot.com/ Erin @ Living and Loving In L.

    This looks phenomenal! I’m so glad I stumbled upon your blog! It’s lovely! Your photos are amazing!

  • http://livingandlovinginla.blogspot.com/ Erin @ Living and Loving In L.A.

    This looks phenomenal! I’m so glad I stumbled upon your blog! It’s lovely! Your photos are amazing!

  • http://fivestarfoodie.blogspot.com/ Natasha – 5 Star Foodie

    I need to make a homemade hummus like this – gorgeous!

  • http://fivestarfoodie.blogspot.com Natasha – 5 Star Foodie

    I need to make a homemade hummus like this – gorgeous!

  • http://www.bouchonfor2.com/ Mel

    This is no sea urchin pasta but is equally satisfying, I’m certain. Very proud of your social consciousness and efforts to make a difference. Keep rockin, Marc.

  • http://www.bouchonfor2.com/ Mel

    This is no sea urchin pasta but is equally satisfying, I’m certain. Very proud of your social consciousness and efforts to make a difference. Keep rockin, Marc.

  • http://www.realepicurean.com/ Scott at Realepicurean

    Looks delicious. I’ve always *wanted* to like humus, but agreed, most of the time it doesn’t have too much flavour.

  • http://www.realepicurean.com/ Scott at Realepicurean

    Looks delicious. I’ve always *wanted* to like humus, but agreed, most of the time it doesn’t have too much flavour.

  • http://closetcooking.blogspot.com/ Kevin

    Caramelized onions go really well in hummus!

  • http://closetcooking.blogspot.com/ Kevin

    Caramelized onions go really well in hummus!

  • http://cooking-pleasures.blogspot.com/ Lone Acorn

    If everybody starts switching to making such inexpensive food, lots of money can be donated for Blog away hunger. You have done a commendable job.

    I will definitely try the humus recipe.

  • http://cooking-pleasures.blogspot.com Lone Acorn

    If everybody starts switching to making such inexpensive food, lots of money can be donated for Blog away hunger. You have done a commendable job.

    I will definitely try the humus recipe.

  • http://thefabulousbakergirl.wordpress.com/ Amy

    I LOVE hummus (I’m eating some now, actually). I used to work with a lot of Middle Eastern women and one of them used to make hummus all the time for me. She taught be to add a bit of plain yogurt. Delish! Great recipe!

  • http://thefabulousbakergirl.wordpress.com Amy

    I LOVE hummus (I’m eating some now, actually). I used to work with a lot of Middle Eastern women and one of them used to make hummus all the time for me. She taught be to add a bit of plain yogurt. Delish! Great recipe!

  • http://colloquialcooking.com/ Colloquial Cook

    Wow, so you can finally access the WholeFoods without having to put on your trecking shoes? :-) good times!
    Great charity initiative – and caramelising the onions? *brilliant* idea (as always). You make my stomach gargle, I need to go start making dinner!

  • http://colloquialcooking.com Colloquial Cook

    Wow, so you can finally access the WholeFoods without having to put on your trecking shoes? :-) good times!
    Great charity initiative – and caramelising the onions? *brilliant* idea (as always). You make my stomach gargle, I need to go start making dinner!

  • http://kitchensidecar.blogspot.com/ katiek @kitchensidecar

    sweet jesus, this does look creamier. My questions is if you have thoughts on that new hummus that has a cult following at least in SF. Sabra hummus? Tastes very different than anything I could make. I’m on the fence. It does have the consistency of toothpaste.

    cheap or cult chic? no idea…

  • http://kitchensidecar.blogspot.com katiek @kitchensidecar

    sweet jesus, this does look creamier. My questions is if you have thoughts on that new hummus that has a cult following at least in SF. Sabra hummus? Tastes very different than anything I could make. I’m on the fence. It does have the consistency of toothpaste.

    cheap or cult chic? no idea…

  • http://unjapark.blogspot.com/ unja

    This looks so delicious! Looking forward to trying it. And I’m very sorry about your job loss. Fingers crossed for better days ahead. How thoughtful of you to be helping others at this time…

  • http://unjapark.blogspot.com/ unja

    This looks so delicious! Looking forward to trying it. And I’m very sorry about your job loss. Fingers crossed for better days ahead. How thoughtful of you to be helping others at this time…

  • http://emilyhanhan.tumblr.com/ emily

    Katie,
    Sabra is also EVERYWHERE here in NYC but tasty? Um… yeah… Can’t really agree with that. It does taste like nothing you can make in your home, but not so much in the good way. It’s a bit bland for me. (I do eat it every once in a while, but I don’t quite get the popularity!)

  • http://emilyhanhan.tumblr.com emily

    Katie,
    Sabra is also EVERYWHERE here in NYC but tasty? Um… yeah… Can’t really agree with that. It does taste like nothing you can make in your home, but not so much in the good way. It’s a bit bland for me. (I do eat it every once in a while, but I don’t quite get the popularity!)

  • http://TheKitchenette.wordpress.com/ Carter @ The Kitchenette

    I’ve been looking for a recipe for smooth, creamy hummus. Looks like I’ll be trying this one! So excited to see how it turns out for me, and I love the idea of the caramelized onions!

  • http://TheKitchenette.wordpress.com Carter @ The Kitchenette

    I’ve been looking for a recipe for smooth, creamy hummus. Looks like I’ll be trying this one! So excited to see how it turns out for me, and I love the idea of the caramelized onions!

  • http://thesplitpea.blogspot.com/ Eralda

    I love hummus! And I love homemade hummus even more! This looks so delicious, especially with the addition of the caramelized onions. Great flavor combinations.

  • http://thesplitpea.blogspot.com Eralda

    I love hummus! And I love homemade hummus even more! This looks so delicious, especially with the addition of the caramelized onions. Great flavor combinations.

  • http://lacasserolecarree.blogspot.com/ Vibi

    Unlike you, I’ve never had hummus from a plastic tub… so I don’t know. But I’m willing to take your word for it, at the risk of feeling nauseous with a first bite.

    On the other hand, my home made hummus was never accompanied by caramelized onions, and again… I’ll take your word for it, as the combination simply sounds heavenly.

    I’m making caramelized onions with my next hummus, thanks for sharing.

  • http://lacasserolecarree.blogspot.com/ Vibi

    Unlike you, I’ve never had hummus from a plastic tub… so I don’t know. But I’m willing to take your word for it, at the risk of feeling nauseous with a first bite.

    On the other hand, my home made hummus was never accompanied by caramelized onions, and again… I’ll take your word for it, as the combination simply sounds heavenly.

    I’m making caramelized onions with my next hummus, thanks for sharing.

  • http://www.sevenspoons.net/ tara

    Love the caramelized onion to top the hummus – a wonderful addition of depth to a spread that (in the wrong hands, or out of a tub) can be terribly bland. But what I appreciate even more is how you’ve taken your new endeavor to heart, and looked at charity beginning in your own home. Truly inspiring!

  • http://www.sevenspoons.net tara

    Love the caramelized onion to top the hummus – a wonderful addition of depth to a spread that (in the wrong hands, or out of a tub) can be terribly bland. But what I appreciate even more is how you’ve taken your new endeavor to heart, and looked at charity beginning in your own home. Truly inspiring!

  • http://www.thedailyspud.com/ Daily Spud

    I pretty much always make my own hummus using dried chickpeas cooked in the pressure cooker and I always use some of the bean cooking liquid to thin out the mixture (and, yes, I sometimes save the remaining liquid to use as a base for soups, too). I also often use ground, toasted sesame seeds instead of tahini (think I started doing that one time when I didn’t particularly like the tahini I had on hand). And I’ve been meaning to make a caramelised onion hummus for a while now – over here, Tesco’s supermarket sell a caramelised onion hummus that is a big favourite – so this is a great reminder to go and make some for myself.

  • http://www.thedailyspud.com Daily Spud

    I pretty much always make my own hummus using dried chickpeas cooked in the pressure cooker and I always use some of the bean cooking liquid to thin out the mixture (and, yes, I sometimes save the remaining liquid to use as a base for soups, too). I also often use ground, toasted sesame seeds instead of tahini (think I started doing that one time when I didn’t particularly like the tahini I had on hand). And I’ve been meaning to make a caramelised onion hummus for a while now – over here, Tesco’s supermarket sell a caramelised onion hummus that is a big favourite – so this is a great reminder to go and make some for myself.

  • http://www.foodgal.com/ Carolyn Jung

    I’m glad you’ve come over to the hummus side. It really IS fab stuff. I, myself, cannot get enough of it.

  • http://www.foodgal.com Carolyn Jung

    I’m glad you’ve come over to the hummus side. It really IS fab stuff. I, myself, cannot get enough of it.

  • http://www.simplygluten-free.com/ Carol, Simply…Gluten-free

    I love the Blog Away Hunger challange – brilliant! I am going to make myself some hummus and put on my thinking cap for an idea on what I will do to participate.

  • http://www.simplygluten-free.com Carol, Simply…Gluten-free

    I love the Blog Away Hunger challange – brilliant! I am going to make myself some hummus and put on my thinking cap for an idea on what I will do to participate.

  • http://voodoolily.blogspot.com/ Heather

    You forgot to mention the hippie lesbians, how could you forget them? Where I come from, when you come out as a gay woman, you are handed a recipe for hummus and are instructed to bring it to every potluck to which you are invited. Creativity is limited to the choice between pita triangles, crudites or blue corn tortilla chips (but if you choose the latter, you must use Garden of Eatin’ brand, for some reason). If you break this rule then you are revoked of your pass.

    Your hummus would officially qualify you as King of All Lesbians in this town.

  • http://voodoolily.blogspot.com Heather

    You forgot to mention the hippie lesbians, how could you forget them? Where I come from, when you come out as a gay woman, you are handed a recipe for hummus and are instructed to bring it to every potluck to which you are invited. Creativity is limited to the choice between pita triangles, crudites or blue corn tortilla chips (but if you choose the latter, you must use Garden of Eatin’ brand, for some reason). If you break this rule then you are revoked of your pass.

    Your hummus would officially qualify you as King of All Lesbians in this town.

  • Big Boys Oven

    oh! that caramelised onion sure looks good ont top of the humus! infused the caramelise sweetness into it, sounds irresistable!

  • http://www,bigboysoven.com Big Boys Oven

    oh! that caramelised onion sure looks good ont top of the humus! infused the caramelise sweetness into it, sounds irresistable!

  • http://www.foodieindenial.com/ Foodie in Denial

    I’m getting so many good cooking ideas from your website. Thanks!

  • http://www.foodieindenial.com Foodie in Denial

    I’m getting so many good cooking ideas from your website. Thanks!

  • http://onlinepastrychef.wordpress.com/ Jenni

    Hummus is one of my absolute favorites! I usually throw in some cumin and curry powder for my “standard house hummus.” Never occurred to me to use as a base to pile other stuff on top of–will correct that forthwith:)

    I had baked hummus at a Turkish restaurant a few months ago. Unexpected and quite tasty.

  • http://onlinepastrychef.wordpress.com/ Jenni

    Hummus is one of my absolute favorites! I usually throw in some cumin and curry powder for my “standard house hummus.” Never occurred to me to use as a base to pile other stuff on top of–will correct that forthwith:)

    I had baked hummus at a Turkish restaurant a few months ago. Unexpected and quite tasty.

  • http://duodishes.com/ The Duo Dishes

    Great post on cost of food. It’s so important to keep these things in mind when we’re eating out or even just buying food at the grocery store. It’s totally worth it to do even the easiest things by hand…including making hummus. Always worth it!

  • http://duodishes.com The Duo Dishes

    Great post on cost of food. It’s so important to keep these things in mind when we’re eating out or even just buying food at the grocery store. It’s totally worth it to do even the easiest things by hand…including making hummus. Always worth it!

  • http://www.veggiebelly.com/ veggiebelly

    I love the idea of onions in hummus, looks amazing!

  • http://www.veggiebelly.com veggiebelly

    I love the idea of onions in hummus, looks amazing!

  • http://www.deglazeme.blogspot.com/ Christina@DeglazeMe

    I had an old co-worker who was from Egypt, and she would make the most memorable and smooth and deeply flavorful hummus, which has yet to be matched to this day!! There is nothing like “real” hummus, I agree the stuff in the tub is just plain sub-par.

  • http://www.deglazeme.blogspot.com Christina@DeglazeMe

    I had an old co-worker who was from Egypt, and she would make the most memorable and smooth and deeply flavorful hummus, which has yet to be matched to this day!! There is nothing like “real” hummus, I agree the stuff in the tub is just plain sub-par.

  • http://www.sugarbar.org/ diva

    ah marc, you’re an inspiration. i reckon i shd start pondering more on the things i put in my basket when i go out grocery shopping. being less indulgent during hard times will be good for the wallet.
    this houmous looks lovely and very classy. always a key ingredient in my fridge, i love slapping it in sandwiches or wraps which are easy for quick-to-go lunches. xx

  • http://www.sugarbar.org diva

    ah marc, you’re an inspiration. i reckon i shd start pondering more on the things i put in my basket when i go out grocery shopping. being less indulgent during hard times will be good for the wallet.
    this houmous looks lovely and very classy. always a key ingredient in my fridge, i love slapping it in sandwiches or wraps which are easy for quick-to-go lunches. xx

  • http://allthingsnice.typepad.com/ Syrie

    I’m all for budget meals. I’ve recently started tallying and recording all my food expenditure in order to try and save. It’s a good exercise. Love hummus but only the homemade kind. Yours looks gorgeous. Love the addition of caramelized onions.

  • http://allthingsnice.typepad.com Syrie

    I’m all for budget meals. I’ve recently started tallying and recording all my food expenditure in order to try and save. It’s a good exercise. Love hummus but only the homemade kind. Yours looks gorgeous. Love the addition of caramelized onions.

  • http://blog.brighterplanet.com/ matthew

    Mmmmm, great post. I’ve been making hummus for years, but never with caramelized onions; will definitely be giving that a shot!

    Does anybody have insight into whether it’s worth the extra time and hassle (expense issues aside) to go with dried chickpeas over canned? I’ve tried both, but not enough to draw any conclusions yet.

  • http://blog.brighterplanet.com matthew

    Mmmmm, great post. I’ve been making hummus for years, but never with caramelized onions; will definitely be giving that a shot!

    Does anybody have insight into whether it’s worth the extra time and hassle (expense issues aside) to go with dried chickpeas over canned? I’ve tried both, but not enough to draw any conclusions yet.

  • http://www.bingenyc.com/ Sam@BingeNYC

    Just found your site via Slashfood. Wow. This hummus is too gorgeous for words. Love your no recipe approach – isn’t the best food always that which you instinctively put together?

  • http://www.bingenyc.com Sam@BingeNYC

    Just found your site via Slashfood. Wow. This hummus is too gorgeous for words. Love your no recipe approach – isn’t the best food always that which you instinctively put together?

  • http://summertomato.com/ Darya

    Love the tip about adding back the cooking liquid to smoothen the hummus, good call.

    @Matthew, I find that dried chickpeas are way better, and they cook quickly in a pressure cooker. I couldn’t live without mine.

    I’ve been making hummus for awhile, but it wasn’t until this year that I discovered a secret ingredient to make the best hummus ever: preserved lemons. Seriously try it, it will knock your socks off. Here’s my recipe.

  • http://summertomato.com Darya

    Love the tip about adding back the cooking liquid to smoothen the hummus, good call.

    @Matthew, I find that dried chickpeas are way better, and they cook quickly in a pressure cooker. I couldn’t live without mine.

    I’ve been making hummus for awhile, but it wasn’t until this year that I discovered a secret ingredient to make the best hummus ever: preserved lemons. Seriously try it, it will knock your socks off. Here’s my recipe.

  • http://www.pigpigscorner.com/ pigpigscorner

    we always buy caramelised onions hummus from our local supermarket, never thought of making it myself. Sounds really easy! Lovely presentation.

  • http://www.pigpigscorner.com pigpigscorner

    we always buy caramelised onions hummus from our local supermarket, never thought of making it myself. Sounds really easy! Lovely presentation.

  • http://vanillakitchen.blogspot.com/ dawn

    I wish we could get a whole foods on cape cod.
    I must put caramelized onions in everything, but have yet to try it with hummus. Perfect.

  • http://vanillakitchen.blogspot.com dawn

    I wish we could get a whole foods on cape cod.
    I must put caramelized onions in everything, but have yet to try it with hummus. Perfect.

  • Pingback: Hummus with Caramelized Onions « Foodshots()

  • http://www.inpraiseofleftovers.com/ The Leftoverist

    I don’t think I have ever seen a more beautiful photo of hummus. Really.

    a) Love the Blog away Hunger.
    b) Hummus for dinner is one of my favorite things
    c) How have I not found this blog until now?

  • http://www.inpraiseofleftovers.com The Leftoverist

    I don’t think I have ever seen a more beautiful photo of hummus. Really.

    a) Love the Blog away Hunger.
    b) Hummus for dinner is one of my favorite things
    c) How have I not found this blog until now?

  • Ilana Haley

    I also come from the middle east where we eat humus all the time. I found here, in chicago, a little restaurant that make the Humus almost like in Israel, absolutely delicious. But we always eat humus with pita and pita has gluten. So, what to do???
    Ilana

  • Guest

    I also come from the middle east where we eat humus all the time. I found here, in chicago, a little restaurant that make the Humus almost like in Israel, absolutely delicious. But we always eat humus with pita and pita has gluten. So, what to do???
    Ilana

  • http://dominatecafeworld.blogspot.com/ cafe world cheats

    I’ve really enjoyed reading your articles. You obviously know what you are talking about! Your site is so easy to navigate too, I’ve bookmarked it in my favourites :-D

  • http://dominatecafeworld.blogspot.com cafe world cheats

    I’ve really enjoyed reading your articles. You obviously know what you are talking about! Your site is so easy to navigate too, I’ve bookmarked it in my favourites :-D

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  • LADYI123

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  • Kulsum@JourneyKitchen

    Love your Site! And your pictures a mouth watering always. I love hummus. Love.Love! There are many variations even in the classic hummus depending on the region you have it. I personally won’t have hummus without Cumin!Its a must! Really. Give it a go ?
    Another variation which is seen regionally is a green chilly paste (more like a dip) which is served along side hummus for all the Kick Lovers!

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  • Elena

    I’ve been making your hummus recipe for some months now…last night we threw a huge graduation party for my sister. So many people requested the hummus recipe! Thank you  not only for this recipe, but the inspirational and original blog. :)

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  • http://www.facebook.com/cook62 Elmer E. Encinas

    Oh this was the dip I had been searching since I last tried it for the first time in New Delhi in 2001 for six months,was so crazy for it. Chef Marc is this of Indian or Mediterranean origin?I really miss this food.Thank you,Chef.

    • http://norecipes.com Marc Matsumoto

      It’s middle eastern origin, where it’s been eaten for hundreds, if not thousands of years.

  • http://www.facebook.com/holly.seely Holly Elizabeth Dahl

    Thank you so much for a recipe that actually uses dried garbanzos! *and I can totally relate with not blowing one’s money on pre-made hummus and or going out and getting dishes of it, most cost effective; very inspiring blog ;3

  • Charlie

    Great blog Marc! Thanks!! I can’t wait to try this. Any chance telling us how to make the homemade pita bread? :-)

    • http://norecipes.com Marc Matsumoto

      I usually make mine with Jim Lahey’s no-knead dough. Tear off a piece, roll it out, then “bake” it in a cast iron skillet that has been preheated on a stove until very hot. Once the dough goes in I stick the whole thing under a broiler until the pita is puffy and starts getting brown spots on top.

  • Dom

    I have an excellent tip for making super creamy hummus. Before blending the chick peas, cream together the tahini and lemon juice in the blender or food processor until it turns light and fluffy. You may need to add a bit of the water from the chickpeas to get it going. Then, add the chickpeas and the rest of the ingredients, slowly adding more cooking liquid from the chickpeas until the desired consistency is reached.

  • layla

    Great idea to add the caramelized onions! I made some today but was lazy and used canned chickpeas with some of their liquid instead. Also in the middle east we add a few tbsp of plain yogurt which makes it more creamy and adds a little bit of tartness. Great recipe! Great website!

  • layla

    if I don’t have a pressure cooker how would be recommend cooking the chickpeas

    • http://norecipes.com Marc Matsumoto

      Hi Layla, if you don’t have a pressure cooker, you’ll want to soak the beans overnight in a water before cooking. Then just add them to a pot with a lot of water and simmer for 1.5-2 hours until they are very tender.

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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