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Caramelized Onion Humus


  • 2 T butter
  • 1 large onion diced
  • 1 15 oz can chickpeas, drained
  • 3 T tahini
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 clove garlic minced


  • In a skillet, melt the butter and add the onion. Cook over medium heat for 20 minutes or until onions are a caramel brown in color. Let cool.
  • In the bowl of a food processor, add caramelized onions, chickpeas, tahini, olive oil, balsamic vinegar and garlic. Process until smooth. I prefer mine with a bit of texture, but suit your tastes. Serve with raw vegetables, pita chips, use as a spread on sandwiches or however you prefer it.