Caramelized Onion Hummus

This week has been all about hummus. I absolutely love it. I love it so much, I want to marry it (Shhh. Don’t tell The Hubster). To think, I only started liking it about a year ago.


When I first started eating hummus, my favorite kind was Supremely Spicy Hummus from Sabra. It was incredible. I could eat the entire tub in one sitting, though don’t recommend it (belly = unhappy).

With the diagnosis of my food intolerances, I found I wasn’t able to eat store-bought hummus any more. They all had some kind of nightshade (paprika, red pepper). Such a bummer to not be able to have my precious and coveted hummus. Until I realized that I could make it myself.

So I gave it the old college try. And was hooked.

I was making a batch of hummus the other night for our marinated tempeh sandwiches. We happened to have some left over caramelized onions from the effort. Being the eco-chic foodie that I am, I tossed them in with the hummus. Waste not, want not…right?

Turned out pretty darn well.

Here’s the recipe, in case you want to try for yourself. Be warned, this recipe is ridiculously addictive and amazingly flavorful. It’s worth making the full batch because it will be devoured pretty quickly.


Caramelized Onion Hummus

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6


  • 1 large vidalia onion sliced into rings
  • 2 tbs oil
  • 4 cups chickpeas 2 15-oz cans
  • 1/3 cup olive oil + 2 tbs
  • 2 tbs tahini
  • 2 cloves garlic
  • 3 tbs lemon juice
  • kosher or sea salt
  • pepper
  • 1 tbs dried parsley


  1. Heat oil over medium-high heat and add onions. Sauté for 2-3 minutes and then reduce heat to low. Cover and cook, stirring occasionally, until soft and brown; about 15 minutes. Set aside.
  2. Combine ingredients (chickpeas through parsley) in blender and pulse until smooth.
  3. Add onions and blend until desired smoothness.
  4. Put into serving bowl, drizzle with a little olive oil, sprinkle with parsley.
  5. Serve with pita bread, pita chips, fresh veggies or use as a condiment on black bean burgers and marinated tempeh sandwiches.
  6. Or, just eat it with your fingers. (You get the idea, right)

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. wow. I use TONS more tahini in my hummus. *wanders off to look* 2/3 cup of tahini for 2 cans of garbanzo beans. I’m a garlic fiend, so I use 6-8 cloves of garlic as well. 🙂 Of course I use less oil as a result. no more than 1/4 cup.

    Can you have Jalapenos? Try blending jalapeno and cilantro in. OMG. *swoon* Spouse likes black olives blended in.

  2. Thanks. I will be alright after several trips to the Chiropractor and maybe a massage or two 🙂 This recipe looks great. I will definitely have to try it one day.

  3. Hi, in our house we have soooo many food intolerance and allergies but miss Hummus so much. What food family is chick peas from and is the tahni really necessary, we have some nut and sesame intolerance? Would love a dip for snack time again. Thank you in advance


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