Caramelized Onion Hummus is one of those dips that makes everyone pause after the first bite—creamy, savory, slightly sweet, and downright addictive. The slow-cooked onions add a deep, golden richness that transforms ordinary hummus into something unforgettable. Whether you’re hosting friends, meal prepping for the week, or just craving a cozy snack, this hummus will become your new go-to.
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A Personal Story Behind the Dip
When a Kitchen Mistake Turned into Magic
It all started on a rainy afternoon when I was craving something savory but didn’t feel like baking or roasting. I had a can of chickpeas, some tahini, and an onion on its last leg in the fridge. On a whim, I sliced it thin and tossed it into the skillet. I had no intention of making caramelized onions, but as they cooked down slowly in a bit of olive oil, their sweet aroma filled the kitchen. That was my moment of revelation.
That spontaneous experiment turned into this caramelized onion hummus, and I’ve been making it ever since. The onions bring a deep, almost jammy flavor that balances the nutty tahini and tangy lemon. Each time I make it, I think back to that rainy day and smile. Funny how accidents sometimes turn into the most treasured creations.
Why This Recipe Deserves a Spot on Your Table
This hummus isn’t your typical store-bought spread. It’s silky, savory, and layered with flavor thanks to the slow-cooked onions. It’s also versatile—great as a dip, sandwich spread, or even a side with grilled veggies. What sets it apart is the contrast between the sweet, caramelized onions and the fresh lemon and garlic.
If you’re into Mediterranean flavors, this hummus pairs beautifully with dishes like Mediterranean Pasta Salad and 5-Minute Bruschetta Dip, both of which often show up alongside this dip on my summer platters.
Ingredients & Prep: Simple but Thoughtful
The Flavor Building Blocks
Here’s everything you’ll need to bring this rich, velvety hummus to life:
| Ingredient | Amount |
|---|---|
| White onion (sliced thin) | 1 medium |
| Chickpeas (canned) | 1 can (15 oz), drained |
| Olive oil | 2–4 tablespoons |
| Tahini | 3 tablespoons |
| Lemon (juice + zest) | 1 medium |
| Garlic cloves | 2 |
| Salt and pepper | To taste |
| Garnish | Paprika & chopped parsley |
These basic ingredients come together in a way that tastes anything but basic.
Tools You’ll Need & Substitutions
To make your caramelized onion hummus, all you need are kitchen essentials:
-
A skillet (non-stick or stainless steel)
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A food processor or high-powered blender
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A spatula
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A small bowl for garnish
Don’t have tahini? You can use sunflower seed butter or even Greek yogurt for a creamy texture. No fresh garlic? A bit of garlic powder will still give it that kick. And if you’re out of lemon, a splash of apple cider vinegar does the trick in a pinch.
I’ve also used this recipe alongside dishes like Roasted Veggie Chickpea Bowls and Crispy Roasted Chickpeas, which both play nicely with this spread.
Cooking Instructions & Expert Tips
Step-by-Step Guide to Creamy Goodness
Step 1: Caramelize the Onion
Add 1½ tablespoons of olive oil to your skillet over medium heat. When hot, toss in the sliced onion. Stir occasionally, scraping the bottom of the pan to pick up all those sweet, golden bits. Add a pinch of salt after five minutes—it draws out moisture and boosts flavor.
Let the onions cook slowly for about 30 minutes. If they’re browning too fast, lower the heat and add a splash of water to keep them from drying out. Once they’re soft and golden brown, remove them from the heat and set aside. Reserve one tablespoon for garnish.
Step 2: Make the Hummus
In a food processor, add the chickpeas, tahini, garlic, lemon zest, juice, salt, and pepper. Drop in the caramelized onions, holding back a tablespoon for garnish. Start with 2 tablespoons of olive oil and blend.
Stop to scrape the sides. Add more olive oil (or water) a bit at a time until the consistency is smooth and creamy. It should feel rich but not heavy.
Step 3: Garnish & Serve
Transfer your hummus to a shallow bowl. Swirl the surface with the back of a spoon. Drizzle with olive oil, sprinkle paprika, chopped parsley, and place the reserved onions right on top.
Serving Ideas, Storage Tips & Pairing Suggestions
What to Serve with Caramelized Onion Hummus
This hummus is perfect with pita chips, fresh-cut veggies like cucumber and bell pepper, or spread on toast. It also elevates sandwiches—especially those inspired by Mediterranean ingredients.
I’ve served it alongside Mediterranean Chickpea Salad and even used it as a base layer under Mediterranean Turkey Burgers for extra flavor and moisture.
Storing & Reheating (If You Even Have Leftovers!)
Store your hummus in an airtight container in the fridge for up to five days. The flavor actually deepens with time. If it thickens too much, just stir in a spoonful of water or olive oil.
While reheating isn’t typical for hummus, you can gently warm it in a microwave-safe bowl for 20 seconds if you prefer a room-temp dip.
FAQ: Your Hummus Questions Answered
Can I make this hummus without tahini?
Yes! Use Greek yogurt, sunflower seed butter, or even a bit of almond butter.
Is this hummus vegan?
Absolutely—just be sure all your ingredients (especially tahini) are dairy-free.
Can I freeze it?
You can, but the texture changes slightly. Stir well once thawed.
How can I make it spicier?
Add a dash of cayenne or blend in a roasted jalapeño.
What type of onion works best?
White onions caramelize well without being too sharp, but yellow onions work too.
Conclusion: A Dip That Steals the Show
There’s something satisfying about scooping into a bowl of this creamy, Caramelized Onion Hummus—it’s comforting, flavorful, and a true conversation starter. Whether you serve it at a party or keep it all to yourself, it’s a recipe that delivers every single time.
Before you go, check out Honey Whipped Feta Cranberry Crostini for another appetizer favorite, and don’t miss 7 Reasons to Indulge in Marry Me Chickpeas if you’re looking for another chickpea showstopper.
If you try this recipe, please leave a rating, drop a comment, and share your photos with us on Pinterest. We love seeing your creations and hearing your stories from the kitchen!
Print
Caramelized Onion Hummus
- Total Time: 40
- Yield: 6 servings
- Diet: Vegan
Description
Caramelized Onion Hummus is a creamy, savory spread made with golden caramelized onions, chickpeas, tahini, and lemon—perfect for dipping, snacking, or spreading.
Ingredients
• 1 white onion, sliced thin
• 1 15-ounce can chickpeas, drained and rinsed
• 2–4 tablespoons olive oil, plus extra for garnish
• 3 tablespoons tahini
• Zest from one lemon
• Juice from one lemon
• 2 garlic cloves
• Salt and black pepper to taste
• Paprika and chopped parsley for garnish
Instructions
1. Heat 1½ tablespoons olive oil in a skillet over medium heat. Add the thinly sliced onion.
2. Cook for about 30 minutes, stirring occasionally, until the onions are soft and golden. Add a pinch of salt midway.
3. If onions begin browning too fast, lower the heat and add a splash of water. Set aside when done.
4. In a food processor, combine chickpeas, 2 tablespoons olive oil, tahini, lemon juice and zest, garlic, and caramelized onion (reserve 1 tbsp for garnish).
5. Season with salt and pepper and blend. Scrape down sides as needed.
6. Add additional olive oil or 1–2 tablespoons water until you reach your desired smooth consistency.
7. Transfer to a serving bowl. Swirl the surface, drizzle olive oil, sprinkle paprika and parsley, and top with reserved onion.
8. Serve with crackers, pita chips, or fresh vegetables.
Notes
– For a thinner hummus, add more olive oil or water during blending.
– You can use yellow onions if white is unavailable.
– Refrigerate leftovers for up to 5 days in an airtight container.
– Best served at room temperature for maximum flavor.
– Try pairing with roasted vegetables or Mediterranean flatbreads.
- Prep Time: 10
- Cook Time: 30
- Method: Stovetop
- Cuisine: Mediterranean