Caramelised Onion Hummus
Recipe type: Hummus
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
Inspired by one of my favourite store-bought hummus brands in the UK, this dip is the perfect combination of sweet and savoury and is dangerously moreish! Spread on rice crackers, pile on top of salads or frankly - eat it right out of the container. I won't judge you.
  • 1½ cups of chickpeas (or one can of chickpeas, drained and rinsed)
  • 1 small red onion, chopped
  • ½ tbsp olive oil (or cooking oil of choice)
  • 1 tbsp brown sugar (or coconut sugar)
  • ¼ cup tahini
  • Juice of half a lemon (around 1-2 tbsp)
  • 1-2 tbsp of water
  • Sea salt and black pepper
  • 1 tbsp balsamic vinegar reduction (optional)
  1. Saute onions in olive oil until softened for about 3-5 minutes on medium heat. Then add in the sugar and cook for an additional 3 minutes on low heat until nicely caramelised
  2. Add all of the ingredients (but the water) to a food processor and blend, stopping from time to time to scrape down the sides.Add in the water one tbsp at a time as needed, this will help get the mixture moving and thin out if you prefer your hummus to be of a thinner consistency
  3. Taste and adjust seasoning - I typically add a little more lemon juice and a squeeze of balsamic vinegar reduction to help bring out the sweetness in the onions
  4. Store in the fridge in a sealed container for up to 5 days
If you're feeling extra bougie, cook up some extra caramelised onions to top for presentation along with a drizzle of balsamic vinegar reduction
Recipe by One Arab Vegan at