Caramelized Shallots Hummus
This hummus is loaded with caramelized shallots for complex flavors and a subtle sweetness! It's infused with garlic, lemon juice, tahini, and spices. Serve with pita or flatbread for a delicious appetizer!
Ingredients
Caramelized Shallots
- 1 tbsp oil
- 6 medium shallots finely minced
- 2 tbsp maple syrup
- 1/4 tsp sea salt
- 1/4 cup white wine
- 2 tbsp balsamic vinegar
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground black pepper
Hummus
- 1 14-ounce can cooked chickpeas rinsed and drained
- 1/3 cup tahini
- 3 tbsp lemon juice
- 1 clove of garlic
- 3 tbsp water or oil for a richer hummus
- 1/8 tsp ground cumin optional
- 1/8 tsp salt
Instructions
Caramelized Shallots
- Heat the oil in a small pan over low-medium heat. Once hot, add the minced shallots and sauté for 1 minute. Season with salt, and add the maple syrup. Cook for about 10 minutes, occasionally stirring until the shallots are soft.
- Next, add the white wine, spices, and balsamic vinegar. Cover with a lid and lower the heat to low. Cook for 10-15 minutes or until no liquid remains. Keep an eye on it to make sure the shallots don't burn. Remove from heat and set aside.
Hummus
- To the bowl of a food processor, add the drained chickpeas, tahini, lemon juice, garlic, water, ground cumin, and salt. Process for about 30 seconds or until smooth.
- Next, add about 3/4 of the caramelized shallots and process for another 30 seconds. At this point, you can adjust the consistency by adding more water if needed. Taste and adjust the saltiness and tanginess to your liking.
- Transfer the hummus to a serving plate and stir in the reserved caramelized shallots. Top with toasted sesame seeds and/or toasted sesame oil. You can serve this hummus at room temperature or chilled.
- Enjoy with pita or flatbread, tortilla chips, herb crackers, carrot slices, etc.
- This hummus will keep for up to one week in the refrigerator.
Notes
- Adjust the consistency to your liking. If your hummus appears too thick after processing, add a couple of extra tablespoons of water to give it a slightly thinner consistency.
- Use oil instead of water. For restaurant-quality hummus, use oil instead of water. Not only it makes the hummus creamier and fluffier, but it also gives it a much richer mouthfeel.
- Peel the chickpeas. While optional, you can peel the cooked chickpeas. It helps make the hummus smoother and easier to digest.
Nutrition
Serving: 1 serving | Calories: 445 kcal | Carbohydrates: 47 g | Protein: 15.3 g | Fat: 22.7 g | Fiber: 11.6 g | Sugar: 11.9 g
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