I've been experimenting with throwing different things into my basic hummus recipe to see what works. When Obis One gave me some of their fermented organic black garlic on my visit, I knew that I wanted to use it in hummus.
After making my own tahini the other day, I decided it was time to give it a try. I had some slow cooker caramelized onions in the refrigerator and thought they'd work well. They did, but when it was done, I realized I needed to add something to balance out the sweetness of the black garlic and caramelized onions. Smoked paprika did the trick.

Prep time: 5 minutes  

Total time: 10 minutes 

Homemade Black Garlic Caramelized Onion Hummus


  • 1 14-ounce can chickpeas, drained
  • 4 cloves black garlic
  • 2 heaping tablespoons caramelized onions
  • 2 tablespoons tahini
  • 1 small lemon, juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 4 tablespoons olive oil
  1. Place all ingredients except olive oil in a food processor and blend until well incorporated.
  2. Drizzle in olive oil to begin smoothing the hummus out. I needed all four tablespoons. You may need more or less depending on your preference.
  3. Continue to blend hummus in the food processor until it’s your desired consistency.

Check out these other hummus recipes

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.