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Caramelized Onion and Garlic Hummus

Growing up, my family didn’t eat a lot of meat. Occasionally burgers, pepperoni pizza, or chicken enchiladas made their way to the table but more often than not, meals happened to be vegetarian. As a result I’m not the kind of person who likes a big, meaty main course.

Living back at home I have noticed that I might not need a lot of meat but I do crave protein noticeably more than the rest of the house. Around noon you may find me tearing through the kitchen, searching for something substantial to make a snack into a meal. WHY IS THERE NO LUNCH MEAT IN THIS HOUSE. IF I HAVE ONE MORE BORING MORNINGSTAR CHIK’N NUGGET AND KALE WRAP I MAY LOSE IT.

Enter the chickpea. Canned chickpeas are a $1 wonder of versatility. Drained and rinsed, they are immediately ready to be poured over a salad or made into, my form of choice, a hummus. It brings excitement to a pile of raw veggies. It glues together leftovers from the night before. It makes a sandwich, a SANDWICH.

Just in case you don’t already know this; there are innumerable ways to flavor hummus. I have literally never measured out my ingredients because it’s so easy to freestyle with what you already have in the fridge and pantry. Every time I make a batch I use a different combination of spices, veggies, and flavored oils. One of my friends puts balsamic vinegar in his recipe and it tastes amazing. Shake it up and it never gets boring. I’m in in the middle of a caramelized onion phase, hence Caramelized Onion and Garlic Hummus.

Fixings

Caramelized Onion and Garlic Hummus
Butter and oil for caramelizing
1 small onion
2-3 cloves of garlic, minced
1 15oz can of chickpeas, drained
A small handful of fresh basil
Juice from half a lemon
2 tablespoons tahini
1/8 teaspoon chili powder
About 1/2 cup of water
Salt and pepper to taste

Start by caramelizing a whole, small onion. Towards the end of the caramelization, throw the minced garlic into the pan as well.

In a food processor, combine the onions, chickpeas, basil, lemon juice, tahini, chili powder, and 1/4 cup water. Start blending, adding more water as needed. Give the hummus a taste before adding salt and pepper.

Hummus

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