Caramelised Onion Hummus
Silky chickpea hummus crowned with deeply sweet, slow-caramelised onions. A Middle Eastern-inspired dip that turns humble pantry staples into something special.
Caramelising onions is not difficult, but it does demand patience. Resist the urge to crank up the heat. Given twenty-five to thirty minutes over a gentle flame, sliced onions transform from sharp and crunchy to mellow and honeyed, with a depth of flavour that no shortcut can replicate. Make a double batch of onions if you like; they keep well and improve almost anything they touch.
The hummus itself comes together in minutes. I like to whip it a little longer than feels necessary, adding ice water a spoonful at a time, until the texture turns almost mousse-like. Serve it with warm flatbread, crisp vegetables, or simply a spoon.
Ingredients
- 3 tablespoons olive oil, plus extra for drizzling
- 2 large onions (about 500g), halved and thinly sliced
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon caster sugar (optional, helps browning)
- 1 x 400g tin chickpeas, drained and rinsed (reserve liquid)
- 80g tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 small garlic clove, grated or crushed
- 1/2 teaspoon ground cumin
- 3-4 tablespoons ice-cold water
- To serve: flatbread, vegetable sticks, or pita chips
- Optional garnish: chopped fresh parsley, toasted sesame seeds, a pinch of smoked paprika
Instructions
- Warm the olive oil in a wide, heavy-based frying pan over medium-low heat. Add the sliced onions with a pinch of salt and stir to coat.
- Cook the onions gently for 25-30 minutes, stirring every few minutes. They will soften, release their liquid, and slowly turn golden. If they start to catch, lower the heat and add a splash of water.
- When the onions are deep golden brown and jammy, stir in the caster sugar if using and a pinch more salt. Cook for another 2-3 minutes, then remove from the heat and set aside. They will continue to sweeten as they cool.
- While the onions cook, make the hummus. In a food processor, blitz the chickpeas, tahini, lemon juice, garlic, cumin, and 1/2 teaspoon salt until a thick paste forms, scraping down the sides as needed.
- With the motor running, add the ice-cold water one tablespoon at a time until the hummus becomes smooth, pale, and fluffy. This may take 3-4 minutes of processing. Taste and adjust salt or lemon juice.
- Spread the hummus in a shallow bowl, creating a gentle swirl with the back of a spoon. Pile the caramelised onions in the centre, allowing some to spill over the edges.
- Drizzle with a little olive oil, and scatter with parsley, sesame seeds, and smoked paprika if using. Serve at room temperature with flatbread or vegetable sticks.
Cook’s tips
- For the smoothest hummus, process the chickpeas while still slightly warm and add the ice water gradually.
- If you are short on time, you can caramelise the onions up to 3 days ahead and reheat gently before serving.
- A pinch of sugar helps the onions brown without burning, but it is optional.
- Double the onion quantity and keep leftovers in the fridge for topping pizzas, sandwiches, or grain bowls.
Substitutions
- No tahini? Use 2 tablespoons of smooth peanut butter or sunflower seed butter for a similar creaminess.
- Canned chickpeas can be replaced with 250g cooked dried chickpeas (about 1 1/2 cups).
- For a vegan version, ensure your flatbread and garnishes are dairy-free.
- Red onions work beautifully here too, though they tend to be a little sharper; cook them a few minutes longer.
Storage & reheating
Store hummus and caramelised onions separately in airtight containers in the fridge for up to 4 days. Bring to room temperature before serving; the hummus may thicken, so stir in a teaspoon of water if needed.
Frequently asked questions
Can I make this hummus ahead of time?
Yes, the hummus and onions can both be made up to 3 days in advance. Keep them in separate containers in the fridge. The hummus may thicken; loosen with a little water or lemon juice before serving.
How do I get really smooth hummus?
Two things help: processing the chickpeas while they are still warm (if you cooked them yourself) and adding ice-cold water a tablespoon at a time while the processor runs. Let it whizz for a full 3-4 minutes, longer than you might think.
Can I use this as a sandwich spread?
Absolutely. Spread it on wraps, pita, or toast, and add the caramelised onions, some fresh greens, and perhaps a few olives or roasted vegetables.
Is caramelised onion hummus gluten-free?
The hummus itself is naturally gluten-free, as it contains only chickpeas, tahini, lemon, garlic, and spices. Check your flatbread or serving accompaniments if you need to avoid gluten.
