Balsamic Caramelized Onion Hummus
- 2 teaspoons olive oil
- 2 medium yellow or sweet onions, thinly sliced
- 1 1/2 teaspoons brown sugar, divided
- 1/4 cup + 1 tablespoon balsamic vinegar, divided
- 1 can chickpeas
- 3 tablespoons reserved liquid from can of chickpeas
- 3 tablespoons tahini
- 1 clove garlic, minced
- 1 1/2 to 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat oil in a large non-stick skillet over medium heat. Add onions and stir to coat. After about 5 minutes, season with a bit of salt. Spread onions out evenly across the pan and let cook, stirring about every 3-4 minutes, until softened, about 20-30 minutes (although your cooking time may vary a lot when caramelizing onions). In the last 5 minutes, add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar, and stir incorporate. Once they are caramelized to your liking, remove from pan. Save a small amount of onions to top the hummus later. Add the rest to the bowl of a large food processor.
- Meanwhile, reserve about 3 tablespoons of liquid from the chickpea can and drain and rinse the rest of the chickpeas. Add 1/4 cup balsamic vinegar to a small pan, bring to a boil, and let simmer until reduced to a thick, syrupy liquid, about 1-2 tablespoons worth. Remove from heat and set aside. Be sure to watch carefully as balsamic vinegar can reduce quickly to almost nothing.
- Add to the food processor the chickpeas, liquid from the chickpea can, tahini, garlic, lemon juice, 1/2 teaspoon brown sugar, salt, and pepper. Process until smooth, stopping occasionally if necessary to scrape down the processor bowl. Taste and adjust seasonings if necessary.
- Serve hummus topped with reserved caramelized onions and drizzle with the balsamic reduction. Enjoy with flatbread, pita or your favorite crackers.