TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Caramelized Onion and Roasted Garlic Hummus
| Caramelized Onion and Roasted Garlic Hummus | Print |
Recipe By: Alice Morrow
Caramelized Onion and Roasted Garlic Hummus
Ingredients
- 1 head of fresh garlic
- 4 T. plus 1 t. extra-virgin olive oil, divided
- 1 large Vidalia onion, thinly sliced
- 1 (14-oz.) can chickpeas, drained and rinsed
- ½ c. plus 2 T. tahini
- 3 T. fresh lemon juice
- Salt and pepper to taste
- 2-4 T. water
Instructions
- Preheat oven 350.
- Cut top off the head of garlic, just enough to expose the cloves.
- Place cut-side down on baking sheet and drizzle with 1 t. extra virgin olive oil.
- Bake for 20-30 minutes or until garlic is soft.
- Remove from oven and let cool completely.
- Once cool enough to handle squeeze out each clove of garlic.
- While garlic is roasting, add onion and 1 T. oil to saucepan. Cook, stirring frequently until onion starts to brown then reduce the heat to low. Continue to cook, until onion is very soft and medium brown color, stirring frequently, about 12-15 minutes.
- Add half garlic, caramelized onion, chickpeas, tahini, 3 T. oil, lemon juice and season to a food processor. Pulse until well combined.
- Add water 1 T. at a time until hummus is smooth, thick and spreadable.
- Taste for seasoning.
Notes
*****You can add as much or little of the garlic depending on how strong you want that garlic taste. The whole head of garlic will give you a hummus that is very flavorful and a little spicy.
Can be made 3 days in advance and frozen for 1 month.
Can be made 3 days in advance and frozen for 1 month.
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