Balsamic Caramelized Onion Hummus Recipe (Vegan and Oil-Free)

Hummus topped with balsamic caramelized onions and whole chickpeas in a bowl surrounded by crackers.

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Balsamic Caramelized Onion Hummus Recipe (Vegan and Oil-Free)

This balsamic caramelized onion hummus recipe with a vegan oil-free method for caramelized onions makes a healthy, flavorful, and elegant snack or party or holiday appetizer to rave about.

Prep Time15

Cook Time50

Total Time1 5

Course: Appetizer, Condiment

Cuisine: American

Diet: Vegan

Servings:

Calories: 135kcal

Author: Denise Perrault

Ingredients

3 cups onions chopped (see note 1)
1 tablespoon balsamic vinegar
1 ½ cups chickpeas 15-ounce/400-gram can, reserve ½ cup liquid from the can.
½ cup aquafaba the reserved chickpea liquid from above
¼ cup tahini
2 cloves garlic minced or pressed
3 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon smoked paprika or sweet paprika
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon salt

US Customary - Metric

Instructions

Start by caramelizing the onions. Heat a large skillet or frying pan over medium heat. When it's hot, add the onions. Stir the onions frequently.
Once they soften and start to turn golden (5-10 minutes), reduce the heat to medium-low. Add 2 tablespoons of water, stir the bottom of the pan, and continue cooking the onions, stirring them often until all the water is cooked off.
Repeat the process of adding water, stirring, and cooking the water off a few more times until the onions are a deep brown color. I usually do this 3-4 times. The whole process will take about 40 minutes.
When the onions are dark (not burned) and the liquid is absorbed, add the balsamic vinegar and do a final pan deglazing (clearing the bottom of any stuck-on onions). Cook until all the liquid is absorbed. Remove the onions from the heat and set aside while you make the hummus.
Add the chickpeas, ¼ cup of aquafaba, garlic, tahini, lemon juice, onion powder, smoked paprika, cumin, black pepper, and salt to a food processor or blender. Blend until the hummus is smooth, adding more aquafaba as needed. Note: Save a few of the whole chickpeas for a garnish if desired.
Add ¾ of the balsamic onions to the hummus and pulse a few times to blend them in (longer if you want the hummus super-smooth).
Transfer the hummus to a bowl. Taste and add more salt or lemon juice if desired. Garnish with the remaining balsamic onions and chickpeas (if you saved a few).

Notes

I used yellow for this demonstration, but you can also use red onions.
Caramelizing onions takes time and depends on how dark you want them, the temperature of your pan, and, ultimately, your patience.
If you forget to save the aquafaba after draining the chickpeas, don't fret. Use cold water to smooth out the hummus.
Store leftover hummus for 3-4 days in the refrigerator. Keep it in an airtight cont.ainer or cover the serving dish with a lid or plastic dish to preserve the garnishes.

Nutrition