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
1. I highly recommend making hummus in a food processor or a large blender, such as a Vitamix blender. In the past, I made hummus in a conventional blender, and it was a big headache. The chickpeas constantly stuck to the bottom of the blender. I used this food processor to make the hummus this time, and it was a breeze. No more stuck chickpeas![br]2. I added 1 tablespoon of lemon juice into the hummus. If you don't like that much lemon flavor, add a 1/2 tablespoon or 2 teaspoons only.[br]3. If you like super creamy hummus, add another 1 to 2 tablespoons of olive oil to the hummus.
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