I've made a lot of hummus in my life, but this recipe really takes the cake as far as flavor. The caramelized onions with hints of saffron and garlic are so delicious you'll definitely be coming back for more. Enjoy with pita chips, or if you're looking for something healthier chop up some carrots and cucumbers.
- 1 Cup chickpeas, soaked overnight
- 1 onion
- 1/4 tahini
- 2 cloves garlic, crushed
- 1/4 Cup lemon juice
- 3 Tablespoons olive oil
- 1 Teaspoon saffron
- 1/4 Teaspoon cumin
Drain and rinse the chickpeas. Reserving half a cup of cooking liquid for the dip.
Place the chickpeas in a large pot of water. Make sure there is about three inches of water covering the chickpeas at all times.
Bring to the pot to a boil, about 10 minutes.
Reduce to a simmer and cook until the chickpeas are soft, about 30 minutes.
While your chickpeas are cooking, slice the onions.
In a frying pan, saute the garlic cloves and onions in olive oil until they are caramelized, about 20 minutes. Add the saffron and cumin and cook for a further 5 minutes.
In a food processor, blend the chickpeas, caramilized onions with garlic, tahini, and lemon juice until smooth, about 5 minutes. Adjust the consistency with chickpea water.
Adjust the seasoning with salt and pepper.
Serve with a drizzle of olive oil.