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.

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

Homemade Black Garlic Caramelized Onion Hummus
Fermented black garlic and slow cooker caramelized onions create a sweet and savory hummus created with homemade tahini.