Why I’ll Love This Recipe

I create a rich and flavorful twist on classic hummus.
I use simple, wholesome ingredients.
I enjoy a creamy dip that’s perfect for entertaining or snacking.
I can make it ahead of time for easy meal prep.
I serve it as a dip, spread, or sandwich filling.
I customize the seasonings to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 large yellow onions, thinly sliced
2 cups cooked or canned chickpeas, drained and rinsed
¼ cup tahini
2 tablespoons fresh lemon juice
2 garlic cloves
2 tablespoons extra virgin olive oil
2–4 tablespoons cold water
1 teaspoon ground cumin
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Fresh parsley, chopped (optional, for garnish)
Olive oil, for drizzling (optional)

Directions

I heat the olive oil in a large skillet over medium-low heat.
I add the sliced onions and cook them slowly, stirring occasionally, for 30 to 40 minutes until they become deeply golden, soft, and caramelized.
I let the onions cool slightly before using them.
I add the chickpeas, tahini, lemon juice, garlic, extra virgin olive oil, cumin, salt, pepper, and half of the caramelized onions to a food processor.
I blend the mixture until smooth, adding cold water a tablespoon at a time until I reach my desired consistency.
I taste the hummus and adjust the seasoning if needed.
I spoon the hummus into a serving bowl and top it with the remaining caramelized onions.
I drizzle a little olive oil over the top and garnish with chopped parsley if I like.
I serve the hummus with pita bread, crackers, or fresh vegetables.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I add roasted garlic for an even richer flavor.
I sprinkle smoked paprika on top for a subtle smoky finish.
I blend in roasted red peppers for extra sweetness.
I add a pinch of cayenne pepper for gentle heat.
I stir in fresh thyme or rosemary to complement the caramelized onions.
I top the hummus with toasted pine nuts for added crunch.

Storage/Reheating

I store the hummus in an airtight container in the refrigerator for up to 5 days. Before serving, I give it a good stir and drizzle a little olive oil over the top to refresh its creamy texture. I do not recommend freezing it because the texture may change after thawing.

FAQs

Can I use canned chickpeas?

Yes. I often use canned chickpeas because they are convenient. I simply rinse and drain them well before blending.

How do I make the hummus extra smooth?

I blend the hummus for several minutes and add cold water gradually until it becomes silky and creamy.

Can I make this hummus ahead of time?

Yes. I prepare it a day in advance and refrigerate it, allowing the flavors to develop even more.

What can I serve with caramelized onion hummus?

I enjoy serving it with pita bread, pita chips, crackers, sliced cucumbers, carrots, celery, bell peppers, or as a spread on sandwiches and wraps.

Can I make this recipe without tahini?

Yes. I can substitute tahini with plain Greek yogurt, sunflower seed butter, or simply omit it, although the flavor and texture will be slightly different.

Conclusion

I love making this Caramelized Onion Hummus because it transforms a classic dip into something extra special with the rich sweetness of slow-cooked onions. It’s creamy, savory, and incredibly versatile, making it perfect for everything from casual snacks to party appetizers. Whether I serve it with fresh vegetables or warm pita, this hummus is always a crowd-pleasing favorite.

Caramelized Onion Hummus

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Caramelized Onion Hummus is a creamy, savory twist on classic hummus with the rich sweetness of slow-cooked onions. It’s perfect as a dip, spread, or appetizer for any occasion.

Author: Laura
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Appetizer
Method: Blend
Cuisine: Middle Eastern
Diet: Vegan

Instructions

Heat the olive oil in a large skillet over medium-low heat.
Add the sliced onions and cook slowly, stirring occasionally, for 30 to 40 minutes until deeply golden, soft, and caramelized.
Allow the onions to cool slightly.
Add the chickpeas, tahini, lemon juice, garlic, extra virgin olive oil, cumin, salt, pepper, and half of the caramelized onions to a food processor.
Blend until smooth, adding cold water one tablespoon at a time until the desired consistency is reached.
Taste and adjust the seasoning as needed.
Spoon the hummus into a serving bowl and top with the remaining caramelized onions.
Drizzle with olive oil and garnish with chopped parsley if desired.
Serve with pita bread, crackers, or fresh vegetables.

Notes

Add roasted garlic for an even richer flavor.
Sprinkle smoked paprika on top for a subtle smoky finish.
Blend in roasted red peppers for extra sweetness.
Add a pinch of cayenne pepper for gentle heat.
Stir in fresh thyme or rosemary for added herbal flavor.
Top with toasted pine nuts for extra crunch.
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving and drizzle with olive oil to refresh the texture.
Freezing is not recommended as the texture may change after thawing.

Nutrition

Serving Size: 1/6 recipe
Calories: 220 kcal
Sugar: 4 g
Sodium: 310 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg