Cipollini Onion Hummus

By Saveur
1 fave
More from this source
Saveur

Comments

Add a comment

Ingredients

1/3 cup plus 2 Tbs olive oil, divided

3 small cipollini onions (about half a pound), thinly sliced or chopped

1 15-oz can chickpeas, rinsed and drained

juice of 1 lemon (approx 1/4 cup)

1 clove garlic, roughly chopped

4 Tbs tahini

1/2 teaspoon salt

1. Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.

2. In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1/3 cup olive oil, and 2/3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time,

You might also like

Hummus And Cauliflower Tartines Recipe
Food Republic
Hummus With Caramelized Onions
No Recipes
Green Goddess Hummus Sandwich
Cookie and Kate
Borlotti Bean And Courgette Hummus
The British Larder
Heavenly Hummus Wrap
The Pioneer Woman
A Waffled Falafel And Hummus Recipe
Food Republic
Curry Hummus With Currants And Olive Oil
Joy The Baker
Roasted Veggie Wraps With Red Pepper Hummus
Framed Cooks
Guaca-Hummus!
Framed Cooks
Garden Hummus Pizza
Cheeky Kitchen