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+ servings

Hummus With Caramelized Onions

Hummus is a cheap, filling meal that's velvety smooth and nutty with a bright zing from lemon juice. For this version I've topped it with sweet flavorful caramelized onions and olive oil.

Course Appetizer, Condiments & Pickles, Snacks
Cuisine Best, Middle Eastern
Level Beginner
Main Ingredient Legume
Diet Dairy-Free, Gluten-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 3 cups


  • 225 grams dry chick peas (about 3 cups cooked)
  • 1/2 cups tahini
  • 2 tablespoons lemon juice
  • 1 medium clove garlic (grated)
  • 1 teaspoon salt
  • 1/2 cups aqua faba (chickpea cooking liquid)
  • 1 large onion
  • olive oil


  1. 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 60 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.

  2. 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.
  3. 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).
  4. 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.