Thursday, December 6, 2012

Decadent Dip: Caramelized onion hummus with balsamic vinegar

I'd like to dedicate this recipe to my dear friend Kelly - lover of all things with balsamic vinegar! She and I were roommates in DC two summers ago and had so much fun cooking up a storm all summer long. Now she is in California and I miss her, and so from one foodie to another, I dedicate this hummus you Kelly!

Caramelized onion hummus with balsamic vinegar
  • 1 large onion
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 clove garlic, minced
  • 4-6 tablespoons water
  1. In a large skillet, warm over medium-low heat and add onions and olive oil. Saute for 30-60 minutes or until onions are golden brown and your kitchen smells lovely. Stir often to prevent burning, and add a splash of water to prevent sticking if needed.
  2. Once onions are very tender and golden brown, add balasmic vinegar and stir to unstick the little bits on the bottom of the pan - this is called deglazing the pan.
  3. Add chickpeas, onions, garlic, salt and pepper to food processor and blend. Add water, one tablespoon at a time, until smooth and the thickness you like. Taste and add more seasoning if needed. 

Served on sourdough bread from the farmer's market next to spaghetti squash and ground turkey sauce. Filling, delicious and nutritious.

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    1 comment:

    1. might i recomend peeling your beans. it takes like 10 minutes for a recipe this size but so totally worth it


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