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
- Place all ingredients except olive oil in a food processor and blend until well incorporated.
- 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.
- Continue to blend hummus in the food processor until it’s your desired consistency.
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