What can I say, I saw the brewing caramelized onion controversy and ran into the fray. I won’t lie to you; caramelized onions take forrreeeveeer. But when I tell you this caramelized onion hummus recipe with maple and chili is worth it…well. You’ll see.
Yield: About 6 servings
Time: About 1 hour
3 medium yellow onions, sliced
1 tablespoon plus 1/4 cup olive oil, divided, plus more for topping
1 1/2 tablespoons butter (substitute with olive oil for vegan cooking)
4 teaspoons maple syrup, divided, plus more for topping
1 15.5-ounce can chickpeas, rinsed and drained
Juice of 1/2 lemon (about 1 tablespoon)
1/4 cup almonds, chopped, plus more for topping (we used slivered almonds without the skins for a smoother result)
Salt to taste
1 teaspoon chili powder, plus more for topping
2-3 cloves garlic, chopped (2-3 teaspoons minced garlic)
Place butter and one tablespoon of olive oil in a large skillet over medium-low heat.
When the butter has melted, add the onions and cook until translucent, or about ten minutes. Stir occasionally.
Add a pinch of salt and 2 teaspoons maple syrup to the onions. Increase the heat to medium and allow the onions to brown, stirring often for about 30 minutes. Reduce the heat if the onions begin to burn.
Allow the onions to cool for about ten minutes. Set aside a heaping tablespoon of onions for topping the hummus.
Add the non-topping onions plus all other remaining ingredients to a food processor or blender with a food processor attachment.
Blend until smooth.
Spoon the hummus into a serving dish and top with a drizzle each of olive oil and maple syrup, the reserved onions, and a sprinkle of chili powder and almonds.
Serve with sliced carrots, toasted bread, or homemade tortilla chips from our buffalo chicken nacho recipe.