Ingredients (10)
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sweet onions 2
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salt
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sugar 2 Tbsp.
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garbanzo beans 2 cans (14.5 oz. each)
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garlic cloves 2
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lemons 2
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tahini ½ cup
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olive oil ½ cup
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vegetables
Steps (6)
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1Heat a large skillet over medium-low with a few tablespoons of oil. Add the onions and season with sugar and salt. When onions start to sweat, about 3 to 4 minutes, reduce heat to low. Cook, stirring occasionally, for 45 to 60 minutes or until deeply caramelized. This can be made a few days in advance and stored in an airtight container in the fridge.
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2Combine the chickpeas, garlic, lemon and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, tahini and half of the caramelized onions in the food processor and blend. While blending pour in the olive oil and puree until smooth. Adjust consistency with more oil as needed. Season to taste.
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3Garnish hummus with remaining onions. Serve with fresh vegetables such as cauliflower, broccoli, carrots, bell peppers and celery.
Tips
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1Use a non-stick pan or cast iron skillet for the onions. Avoid making your pan too hot or the onions will burn before they brown.
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2Fond is the browned bits of sugars and proteins that stick to the bottom of the pot. If it starts to burn, then add a few tablespoons of water and scrape the bits up.
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3Make more onions than you need for this recipe and freeze for later use.
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