Caramelized Onion Hummus with Smoked Salmon
This caramelized onion hummus with smoked salmon is the perfect gluten-free dish for parties!
Ingredients
Hummus
- 2 TBS olive oil, divided
- 1/2 small yellow onion, diced
- 1 15-oz (425g) can of chickpeas, drained and rinsed
- 1 to 2 TBS water, adjust to the consistency you want
- 1 1/2 TBS lemon juice
- 1/2 tsp salt
- 4 oz smoked salmon, chopped
Additions
- Breton's Gluten-Free Original with Flax crackers
- Guacamole, see Notes for recipe
- Mango Salsa, see Notes for recipe
- 1 Persian cucumber, thinly sliced
Instructions
- In a sauté pan over medium heat, add 1 tablespoon of olive oil. When the oil is hot, add the onions. Cook the onions until they are softened and turning translucent, about 3 to 4 minutes. Stir occasionally. Turn off the heat and let the onions cool for 5 to 10 minutes.
- In a blender or food processor, mix the onions, 1 tablespoon of olive oil, chickpeas, water, lemon juice, and salt. Blend until smooth. I used 2 tablespoons of water because I wanted a more smooth hummus. You can use less water for a thicker hummus.
- Pour the hummus in a bowl, and stir in about three-quarters of the smoked salmon. Top hummus with the remaining chopped salmon.
- Serve with Breton's gluten-free crackers. Top the hummus with your favorite additions, like guacamole, salsa, or cucumbers!
Notes
1. Guacamole recipe: Mash a ripe medium avocado. Mix in 2 TBS of pico de gallo, 1/8 tsp garlic powder, and a large pinch of salt.[br][br]2. Mango Salsa recipe: Peel and dice a medium manila mango. Seed and dice a medium tomato. Mix the mangoes and tomatoes with 1 TBS chopped red onion, 1 TBS chopped cilantro, 1 1/2 TBS lemon juice, and a pinch of salt.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!