Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
1 large white onion
1 tablespoon olive oil
1 15-ounce can of chickpeas
2 tablespoons lemon juice
2 tablespoons tahini
tip: peanut butter can also be used as a substitute
1 garlic clove, peeled and minced
1/4 cup olive oil
1/2 teaspoon of salt
1. Dice onion into small cubes. Not sure how to properly peel and cut an onion? This might help.
2. Pour 1 tablespoon of olive oil in a sauté pan with diced onion and cook over high heat until transparent, about 4-5 minutes. Stir occasionally.
3. Reduce heat and allow to cook until caramelized, about 10 minutes.
4. While the onion is cooking, mince the garlic and rinse beans.
5. Place the garbanzo beans, olive oil, tahini and garlic into a food processor. You can allow the caramelized onion to cool, or you can do what I do and just pour them right into the food processor to make slightly warm hummus.
6. Blend together.
7. Keep blending. It will look like this.
8. And after a short time (about 2 minutes), it will look like this. Add the lemon juice and salt to the mixture.
9. Scoop creamy contents out of the processor, top with leftover caramelized onions and enjoy.
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