There’s so many different variations of Hummus, but Caramelized Onion Hummus truly is the god among them. Better still, it couldn’t be easier to make!
If you’re looking for a show-stopping dip to serve as an appetizer, I’ve got you covered. This is the ultimate crowd pleaser which never fails. Follow me…
Hummus with Caramelized Onions
Caramelized onion hummus is quite a popular variation in the UK, but if you’ve never heard of this fusion you’re certainly in for a treat.
The sweet and slightly tangy taste of the onions blend perfectly with the rich and nutty flavours from the hummus. I got into a bit more depth of how to Perfectly Caramelize Onions, but just for a little recap:
How to Caramelize Onions (quick summary)
- Add onions to a non-stick pan with butter and fry over medium heat until they soften and begin to catch colour.
- Turn heat to low and add balsamic vinegar, brown sugar and seasoning.
- Continue to fry until deep caramelized and sticky.
Can I use store bought caramelized onions?
You sure can! I’d just be aware that store bought caramelized onions are often more ‘saucy’ than homemade, which in turn may alter the consistency of the hummus. As such I’d start off with a little less and adjust accordingly.
How to make Caramelized Onion Hummus
First things first, you gotta start off with a homemade hummus. I can’t express to how much better a homemade hummus is in comparison to store bought. Honestly, every time I buy hummus it tastes massively different every time. With a homemade hummus you know it’s gonna taste great each time. Well, if you make this recipe anyway 😏
For caramelized hummus I definitely recommend using a food processor, just to ensure you completely smooth out all the onions. Here’s some tips for making ultra smooth and creamy hummus:
- Chickpea Brine – Don’t waste the chickpea brine, use it to thin out the hummus as needed!
- Time – I usually blitz my hummus for at least 5mins, to really ensure any tiny lumps are dealt with. Scrape a few times during with a spatula.
- Canned Chickpeas – Canned chickpeas are already quite soft, which is great. If you’ve only got dry, just soak, cook & cool them before adding to the food processor.
How to make Homemade Hummus with Caramelized Onions (quick summary)
- Add all of your hummus ingredients to a food processor.
- Pulse until completely smooth.
- Add in caramelized onions, saving some to garnish.
- Pulse again until the onions are nicely blended.
How to serve Caramelized Onion Hummus
When it comes to serving, I use a big flatish bowl (easiest to scrape/dunk) and have the hummus at room temp. Always serve hummus at room temp.
Caramelized Onion Hummus Garnish
- Extra Virgin Olive Oil
- More Caramelized Onions
- Fresh Thyme
Just a few thyme leaves, don’t go overboard. Onions are thyme are a match made in heaven, so this garnish actually adds a gorgeous hint of flavour to the hummus.
What to serve with Caramelized Onion Hummus?
- Pita Chips
- Tortilla Chips
- Chicken Tenders
- Potato Wedges
- Peppers, Carrots or Veg of choice!
And finally, just whilst I’ve got you and before we tuck into the full recipe, you should totally check out my different hummus recipes!
Hummus Variations
Alrighty, to the caramelized onion recipe we go!!
How to make Caramelized Onion Hummus (Full Recipe & Video)
Caramelized Onion Hummus
Equipment
- Food Processor
- Fry Pan
- Serving Bowl
- Spatula
- Colander (to drain chickpeas)
- Small Pot (to catch chickpea brine)
Ingredients
Hummus
- 1x 14oz / 400g can of Chickpeas (Don't drain away liquid!)
- 1/3 cup / 80ml Chickpea Brine from the can, or as needed
- 3 tbsp Extra Virgin Olive Oil, plus extra for serving
- 2 tbsp Tahini
- 1 Lemon, juice only
- 1 clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- Fresh Thyme Leaves, to serve
Caramelized Onions
- 14oz / 400g Red Onion, finely diced (approx 6 small onions)
- 1 tbsp Butter
- 1 tbsp Brown Sugar
- 1 tbsp Balsamic Vinegar
- Salt & Black Pepper, to taste
Instructions
- Melt 1 tbsp butter in a non-stick pan over medium heat and add your onions. Sauté until they start to soften and become sticky (10-15mins). Add 1 tbsp brown sugar, 1 tbsp balsamic vinegar and seasoning (to taste), then turn down heat to a low. Fry until deep golden and sticky (around 15mins longer). Don’t let them go crispy, if they start to char then lower the heat. The aim of the game is to cook them low and slow so they release their natural sugars and caramelize. (see notes)
- Add all of chickpeas, lemon juice, extra virgin olive oil, tahini, cumin, garlic, approx 1/4cup chickpea brine, salt & pepper to a food processor and pulse until completely smooth. Test for seasoning then add in your caramelized onions, saving some to garnish. Pulse again until the onions blend in. Add the last splash of chickpea brine to thin out if needed.
- Serve with an extra drizzle of extra virgin olive oil, a sprinkle of fresh thyme leaves and some caramelized onions. Serve at room temp with pita chips, tortilla chips and veg of choice!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved this Caramelized Onion Hummus Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook on the way!
Really love this recipe, it’s made a lot more than I thought though. Can you freeze it?
Hi Janet! Glad the recipe has gone down well. I haven’t frozen this, but I imagine it’d freeze okay. C.
My son [32] came home with a load of ‘treats’ to eat while watching TV last night. One of them was hummus with caramelised onions. He insisted I tried it which I did – it was great! However, I love cooking. So I searched for a recipe for this hummus on the web and found yours. So this morning I popped off to the shops and got everything I needed to show him home made is better! I cooked up the caramelised onions in no time and then whizzed the hummus.
BUT I don’t think you mention adding the garlic? I thought you might want to check and possibly amend the recipe?
By the way, I insisted he tried a tester of your Caramelised Onion Hummus this morning. He absolutely loves it and we now have several days’ supply in the fridge.
Cheers and thanks for your great site.
Mary
So pleased it went down well, Mary! Thanks so much for spotting the ‘garlic’ mis-hap too 🙂 C.
This has been a go to recipe since I first discovered your recipe! Always a favorite and such amazing flavor. The onions are truly the star! Quick question – How long will it last in refrigerator? I am making as appetizers for 2 dinner parties and want to make a double batch ahead of time.
So pleased it goes down well, Anne! I imagine it’ll last 4-5 days tightly stored in the fridge. Thanks so much for the review! C.
Sooooi good. I love the flavour. I used brown onions and roasted garlic (because that’s what I had) and swapped the brown sugar for honey. It was delicious. Thank you from NZ!
Thanks so much for the review, Amelia! 🙂 C.
Oh my goodness . What can I say!?!? This recipe is amazing! My husband who hates hummus, actually ate some and said he would not hesitate to eat it again. I followed the recipe exactly and would not change anything about it. Thank you so much.
So pleased to hear this went down well, Diane! Thanks so much for popping back for a review 🙂 C.
Absolutely delicious recipe. I can never find a caramelised onion hummus that doesn’t leave a bitter after taste. Decided to try my hand, followed your recipe and I can say I won’t be buying store hummus again. Perfect! Thanks so much!
So pleased to hear, Hayley! Thanks so much for popping back for a review 🙂 C.
Love this recipe. Friends rave about it served with tortilla chips.
D
So great to hear, Debbie! Thanks for the review! C.
This recipe is delicious and reminiscent of Sabra’s Caramelized Onion hummus, which I was hoping to replicate at home. I halved the cumin and added 1/4 tsp smoked paprika, which is in Sabra’s hummus. Texture and taste are excellent!
Great to hear this went down well, Amy! Thanks so much for the review 🙂 C.
Can’t believe I’ve never thought to put caramelized onions on my hummus before! I bet it will help balance out the bitter taste of the tahini. I usually skip tahini and sub sesame oil instead because it’s sweeter, haha. I will definitely try this recipe soon!
One quick note though- in your recipe you say you can use dried chickpeas but that they need to be soaked and then added to the food processor. I’d like to add that dried chickpeas must be THOROUGHLY COOKED before consumption. Uncooked chickpeas will make you very ill. It could even land you in the hospital. Be careful everyone~
Thanks for this, Ev!