So, I had a bit of a slip-up earlier this week. A few days ago, I mentioned that I would try and go on a gluten-free diet for a week. Everything was going along fine . . . until I ate some store-bought hummus. Gluten in hummus?
Normally, I wouldn’t think twice before eating hummus, but I decided to read the package label more carefully this time. And there you have it, “Manufactured on shared equipment with peanuts, eggs, milk, wheat, tree nuts, soy, fish & shellfish.” That’s right, cross-contamination.
After I realized that my store-bought hummus wasn’t actually gluten-free, I decided to make some hummus at home. In less than 10 minutes, I made a fresh batch of smooth and creamy caramelized onion hummus. It was absolutely delicious. The only question is—why don’t I make this more often?
These are the only ingredients you will need:
Caramelized Onion Hummus
- 1/2 medium yellow onion, finely diced
- 3 1/2 TBS olive oil, divided
- 1 15-ounce can of chickpeas or garbanzo beans, drained and rinsed
- 1/2 to 1 TBS lemon juice, depending on your taste
- 1/2 tsp sea salt
- Pour 1 and 1/2 tablespoons of olive oil in a small skillet or sauté pan and place it over medium-high heat.
- Once the pan is hot, add the yellow onions and let it cook for about a few minutes, stirring occasionally. When the onions are browned, turn off the heat.
- In a food processor, blend together the chickpeas, lemon juice, 2 tablespoons of olive oil, and sea salt until you get a creamy mixture.
- Empty the chickpea mixture into a bowl and mix in the caramelized onions until well incorporated. Season with more salt if necessary.
- Refrigerate any leftovers for up to a week.
I often wonder if our hummus preferences tell us anything about our personality. For me, I love garlic-flavored hummus but will reach out for curried hummus once in a while. Does that make me an occasional thrill seeker?
What are your favorite hummus flavors?