I’m such a sucker for dips. I firmly believe that food is just a vehicle for sauce, which means the dips and sauces that go on my food are hugely important. I do, however, prefer that they be at least semi-healthy so hummus is a great option. It’s high in protein, low in fat, and giant in flavor if you make it right. Caramelized onion and roasted garlic hummus is hands-down my favorite hummus combination.
The sweetness from the onions comes from cooking them down like crazy in a mix of balsamic vinegar (which I would eat on pretty much anything) and just a touch of brown sugar. Add in the almost-sweet roasted garlic with a splash of lemon juice and you have a perfectly balanced hummus that is amazing with cut veggies like cucumber or sweet peppers, pita chips, or even on a sandwich as a healthier alternative to mayo or other condiments. I personally love to add some lemon essential oil to my hummus to brighten it up and add more flavor without watering it down. Just make sure that if you’re using essential oils, you’re using the highest grade you can– Certified Pure Therapeutic Grade essential oils— so that they’re as safe for your family as the food you’re putting on their table.
Caramelized Onion and Roasted Garlic Hummus
1 head garlic
2 T + 1 t olive oil
1 sweet onion, sliced and rings separated
3 T balsamic vinegar
3 t brown sugar
1 can garbanzo beans, drained and rinsed
3 T tahini
2 T lemon juice (plus 5 d lemon essential oil, optional)
1/2 t salt
2-4 T water
- Pre-heat your oven to 350*. Cut the top of the head of the garlic off so the cloves are exposed, set on a piece of foil, and drizzle a teaspoon of olive oil over it. Wrap it up tightly and stick it in the oven for 20-30 minutes, until the garlic is soft and browned.
- Meanwhile, add the onion, a tablespoon of olive oil, balsamic vinegar, and brown sugar to a pan over medium heat. Mix until combined. Once the onion starts to brown and soften, lower the heat to low and allow it to cook down until fully caramelized– very soft and dark brown.
- Combine the rest of the olive oil, the garlic (out of its skin), the caramelized onion, garbanzo beans, lemon juice/lemon essential oil, tahini, salt, and 2 T of water in a blender.
- Blend until a smooth consistency. Add a little more water at a time if it’s too thick for your taste until it reaches the consistency you prefer.