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
Ingredients
- 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
Instructions
- 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.
Notes
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?
GiGi Eats Celebrities says
I would dump that entire thing down my throat! In 5 SECONDSSSSS!!!!
Lisa says
Haha, I’m glad the photos looked tasty to you! That hummus is all gone now. I got to work on it pretty quickly.
Janelle @ Run With No Regrets says
This looks delicious! I’m a newbie and the kitchen and I’m still getting adjusted to the face that there’s so much that I can make myself at home instead of buying in the store…now I have to think about making my own hummus! Dropping by from the SITS Sharefest, love the blog!
Lisa says
Thanks for stopping by Janelle! This hummus is a perfect dish to get you started in the kitchen. Let me know if you try this out!
Ida says
Wow this looks so delicious. Pinned!! Can’t wait to make it this weekend. #sitssharefest
Lisa says
Thanks for stopping by Ida and for sharing the Pinterest love! Let me know how it goes!
Rebecca @ Strength and Sunshine says
So yummy! Hummus is my favorite 😉 And gluten can be very sneaky. If it was processed on “shared” equipment there is a good chance it is fine, but you never know and they have to cover themselves.
But making your own essential foods like hummus is so much better anyway!
(P.S. My favorite gluten-free hummus is Hope Foods! Try the Thai Coconut or Balsamic Red Pepper! They are to die for!)
Lisa says
Thanks for the heads up about the “shared” equipment, Rebecca! I’ve heard of Hope Foods before, but I haven’t tried out their brand yet. I’m definitely going to keep an eye out for their products the next time I’m at the supermarket.
GiselleR @ Diary of an ExSloth says
Thrill seeker heh I’m a roasted red pepper hummus fan…not sure what that says about me lol
Also, isn’t it just amazing when you realise you can make your fav stuff at home?!
Thanks for sharing 🙂
p.s. stopping by from SITS
Lisa says
Thanks for stopping by, Giselle! Roasted red pepper hummus is definitely a solid choice. After I realized that it took all of 10 minutes for me to make hummus, I don’t think I can go back!
Megan @ The DelightFULL Dash says
Yum!! Just pinned this recipe to try this summer. Caramelized onion hummus sounds much more complicated to make than it is. Five ingredients? I can do that! Thanks for sharing!
Lisa says
Thanks, Megan! Please let me know how it turns out!
rika@vm says
I love caramelized onions, they are absolutely tasty and sweet-n-savory. Your hummus looks pretty tasty with the raw veggies and perfect for the grillin’ season. I use loads of tahini in my hummus to make it runny. The best hummus I’ve ever had was this place in Budapest – it was amazing: http://veganmiam.com/europe/hungary/budapest-hummus-bar
Lisa says
Thanks, Rika! I don’t have tahini in my house, so I had to tahini-less. Love your photos from Budapest!
Darlene says
Thank you for this delicious recipe. Added three cloves of garlic to onions and sautéed altogether. I added the onion and garlic to chickpeas in my food processor. That way there was no onion to bite in to. delicious!! Way better than store bought. Use freshly squeezed lemon juice if possible. Yummy.
Lisa says
Thanks for letting me know how this recipe turned out, Darlene! Also, thanks for your kitchen notes! I’m going to have to try it with some garlic next time.
Kyla @ Two Cups Cacao says
Yum! I never would have checked hummus for gluten, either, so it came as a surprise to me as well! I love mustard hummus and normal onion hummus. Also, thanks for not using Tahini in this- I never buy Tahini at the store and I never use it in anything other than hummus. Got to try this!
Lisa says
Thanks Kyla! I have the same problem with tahini, too. Let me know what you think of the recipe!
Meg says
Wow, this came through my FB newsfeed from Finding Vegan, and I had to make it right that second–I didn’t have a lemon, so I used a lime. I used my Bullet Blender (the cups that came with it hold about 2 cups, and it fit the can of chickpeas and other ingredients perfectly!). I had to add a few tablespoons of water to get the right consistency, since I didn’t want to use too much oil. This is absolutely DELICIOUS. Thanks for posting the recipe!
Lisa says
Thanks, Meg! Adding water to make the hummus smoother is a great idea! I love that you also made adjustments to the recipe to fit what you had around the house.