Caramelized Onion and Balsamic Hummus

It's getting close to fall so I thought I'd share a fall-esque twist on hummus. The flavors in this are reminiscent of Thanksgiving dinner. 

Recipe from Once Upon a Cutting Board.

-2 teaspoons olive oil
-2 medium yellow or sweet onions, thinly sliced
-1 1/2 teaspoons brown sugar, divided
-1/4 cup + 1 tablespoon balsamic vinegar, divided
-1 can chickpeas
-3 tablespoons reserved liquid from can of chickpeas
-3 tablespoons tahini
-1 clove garlic, minced
-1-1/2 to 2 tablespoons fresh lemon juice
-1/2 teaspoon salt
-1/4 teaspoon pepper

Heat oil in a large skillet over medium heat.  Add onions and saute for five minutes. Season with salt and cook for twenty to thirty minutes, stirring occasionally. Just before the onions are done cooking, add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar, stir to coat.  Remove the onions from the heat and set some aside for garnish if you desire. Add the rest to the bowl of a food processor.

In a small sauce pan heat the 1/4 cup of balsamic vinegar to a boil. Cook until the vinegar is reduced to a thick syrup.

With the onions add the chickpeas, chickpea liquid, tahini, garlic, lemon juice, 1/2 teaspoon brown sugar, salt, and pepper.  Process until smooth. Add additional lemon juice if necessary to lighten up the hummus -- sometimes it is just too thick.

Serve the hummus with the reserved onions and balsamic drizzle. I also served mine with Sweet Potato and Brown Rice Triscuits.

This hummus was incredibly rich, Dave ate quite a bit of it. I just enjoyed one serving. The balsamic and onions give this a great amount of flavor, but it's a little overwhelming. It is a good appetizer, but I wouldn't try to make a light lunch out of it (unless you really enjoy onions). I did like this because it was a non-traditional twist.


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