One day Justin had a coupon for Sabra’s hummus. Good stuff really but everyone here should know by now I prefer to make things from scratch without all the additives in them. However, the flavor we picked happened to be caramelized onion & paprika. I LOVE caramelized onion so I killed this hummus with some black bean chips we happened to pick up too. This was pre 60-day-challenge (a thing at the gym I work at) diet when chips and hummus were typically a weekend treat.
This hummus was so good and gone so quick, that it was the inspiration for my next humus flavor. Of course, most things don’t tell you ALL the ingredients on the label…they’ll say things like “herbs and spices” because they don’t want you to be able to copy the flavor. So I just used my creativity and went to town on it. And it ended up tasting nearly identical to the store-bought stuff – but much cheaper!
This is one of the more time consuming ones because you have to make the caramelized onions but a lot of times I make a batch of those for the week anyway. They go with my eggs for breakfast or just on some random meals throughout the week. Depends on what else I prepped though. They definitely go great with burgers or stuffed sweet potatoes – both things I have started to phase out of my diet a bit because it was too high-starch before. The benefit of that is steadier blood sugar levels which means fewer energy crashes and fewer cups of coffee throughout the day. (UPDATE: Several months later I’m now on a VERY high carb diet. I find low carb is best for looked ripped, but I lose strength and lack energy with it. High carb I’m finally bulking up and strength has been improving a lot!)
Caramelized Onion and Paprika Hummus
- 1 can Chickpeas drained and rinsed*
- 1 small onion
- 2 tbsp tahini
- 1 tbsp balsamic vinegar
- 2 tsp paprika
- 1 tbsp minced garlic
- 1/2 tsp onion powder
- salt and pepper to taste
- 1/2 cup water more or less for texture
For the onions
Slice onions so they are even thickness. Place in a large saucepan with a tbsp of oil over med-high heat. Sprinkle with salt and stir occasionally. I like to use a stainless pan and when the sugars start to crystalize and stick to the bottom, I hit the pan with some water and scrape it. Repeat this process several times until onions are nice and brown and soft. After hitting the pan with water, add a small amount of salt again.
For the hummus
Place chickpeas in blender and pulse until almost blended
Add vinegar, ~1/4 cup of the water and Tahini
Blend again until almost smooth
Add remaining ingredients plus the caramelized onions (about 1 cup worth) and blend well. You will need to periodically pause and scrape the sides
Add more water gradually until you get the right consistency
*Chickpeas don't have to be peeled. It is about a 10-15 minute process to do so but I think it gives it a much smoother texture and is absolutely worth it if you have the time.