Cipollini Onion Hummus

Name: Cipollini Onion Hummus
Total time: PT0D0H0M
Yield: makes About 4 Cups
Ingredients: 1 ⁄ 3 cup plus 2 Tbs olive oil, divided; 3 small cipollini onions (about half a pound), thinly sliced or chopped; 1 15-oz can chickpeas, rinsed and drained; juice of 1 lemon (approx 1/4 cup); 1 clove garlic, roughly chopped; 4 tbsp. tahini; 1 ⁄ 2 tsp. salt

Serves
makes About 4 Cups

LEAH KOENIG

Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.

Ingredients

¹⁄₃ cup plus 2 Tbs olive oil, divided
3 small cipollini onions (about half a pound), thinly sliced or chopped
1 15-oz can chickpeas, rinsed and drained
juice of 1 lemon (approx 1/4 cup)
1 clove garlic, roughly chopped
4 tbsp. tahini
¹⁄₂ tsp. salt

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Instructions

Step 1

Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.

Step 2

In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1⁄3 cup olive oil, and 2⁄3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time, reprocessing between teaspoons.) Taste and season with additional salt, if desired. Serve topped with remaining browned onions and drizzled with additional olive oil.