Caramelized Onion White Bean Hummus

Everyone’s favorite party chip dip gets a makeover! Sweet caramelized onions and creamy white beans make Caramelized Onion White Bean Hummus a crowd-pleaser!

Caramelized Onion Hummus | AreYouKitchenMe.com

Fun fact: I used to be a picky eater. Sure, most kids go through that phase, but my finicky palette limited my meals to essentially just refined carbs. Pasta (but no red sauce). Bread (but no sandwiches). Sweets (but not chocolate). Chips (but no dip).

No dips?! Among my many aversions was having multiple foods touch. I guess that’s pretty common but I steered clear of all spreads and such. At most gatherings, you could catch me munching on plain tortilla chips and unadorned baby carrots. Had I liked potato chips, I definitely would never have considered dipping them into the onion dip everyone else couldn’t get enough of.

That’s the funny thing about some recipes. Because I was so picky, there are a lot of things I’ve never eaten before. Let alone cooked. You’d think that inexperience would set me at a disadvantage but I think it leaves the door wide open to experimentation. For example, French onion dip. Never had it. But when I thought about the ingredients- creamy base, sweet onion flavors- I was intrigued.

Caramelized Onion Hummus | AreYouKitchenMe.com

There’s a certain trick to making really, really good hummus. Overcooked beans. A lot of times the chickpeas or other beans you buy in cans still have a nice bite to them. Great for salads, not so great for hummus. In my opinion, the best way to combat this (and for the freshest, purest bean flavor), is to cook your own beans. I knowww, I know, it takes a lot more time and effort. But A. it’s cheaper and B. it gives you more control of the tenderness of the beans.

Caramelized Onion Hummus | AreYouKitchenMe.com

The recipe below calls for canned beans because I know that’s how most people buy them. But I’m including my recipe for cooking your own in the notes because I really hope you’ll give it a shot. Definitely worth it.

Caramelized Onion Hummus | AreYouKitchenMe.com

I have served this hummus at three different parties and every time, people can’t get enough of it. The dollop of mayo adds a touch of decadence and I think really conjures the nostalgic creamy feeling of the real deal.

Not that I’d know.

Caramelized Onion White Bean Hummus

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2 cups hummus

Everyone’s favorite party chip dip gets a makeover! Sweet caramelized onions and creamy white beans make Caramelized Onion White Bean Hummus a crowd-pleaser!

Ingredients

  • 2 small (1 large) sweet onions, thinly sliced
  • 2 cups cooked cannellini white beans, or 1 can
  • 1 Tbs. olive oil
  • 1 ½ tsp. salt, divided
  • ½ tsp. sugar
  • ½ tsp. apple cider vinegar
  • 2 Tbs. tahini
  • 2 Tbs. vegan mayo (optional)

Instructions

  1. If using canned beans: drain most of the liquid from the can and place the beans in a microwave safe bowl. Cover with a plate and microwave for 2 minutes to soften the beans. Set aside to cool.
  2. Caramelize the onions: place a large pan over medium-low heat and add olive oil. Once heated, add onions and toss to coat. Cook the onions, stirring every few minutes until completely softened, about 25 minutes. Add a splash of water occasionally they begin to stick. You don’t want them to caramelize until the very end. Sprinkle on ½ tsp. salt, sugar, and vinegar and continue to cook until golden brown, another 10 minutes.
  3. Place beans, onions (reserve a few for garnish), tahini, mayo, and remaining salt in a high-speed blender or food processor. Blend until completely smooth, adding a splash of water if needed. Chill in an airtight container until ready to serve.

Notes

To cook beans from scratch: rinse 1/2 lb. of dried beans well then soak in water overnight, up to 36 hours. Rinse very well and add to a pot or pressure cooker with enough water to cover generously. Cook on the stove in simmering water for 1.5-2 hours, until falling apart. Or, cook in a pressure cooker for 25 minutes and let pressure naturally release for 10 minutes. For both methods, use a slotted spoon to scoop the beans from the water. This will make double the amount of beans you need for this recipe.

https://www.areyoukitchenme.com/caramelized-onion-white-bean-hummus/

Caramelized Onion Hummus | AreYouKitchenMe.com

2 Comments

  1. Erin September 25, 2017

    This look insanely creamy and sounds delicious!

    Reply
  2. […] squash, apples, Brussels sprouts, chickpeas, and kale. I dipped it all in the leftover of my Caramelized Onion Hummus I made and it was […]

    Reply

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