Caramelized Onion Hummus
One of my favourite things about coming home over the holidays is having access to a kitchen with appliances again. Opting to spend money on other, seemingly more important things, my kitchen at school has all of a magic bullet and broken immersion blender. This means that making anything requiring a food processor is pretty much out of the question. So I always request soup when I go home and tough it out while at school. But going months without homemade hummus?
I found that you actually can get a pretty good consistency of hummus without any appliances by using a bit of arm-power and adding some white beans to the recipe, which are softer than chickpeas. Try it out if you’re in an appliance-limited kitchen like me, or dump it all in a food processor for an equally tasty result.
1 1/2 cups chickpeas
1/2 cup white kidney beans
1 teaspoon butter
1/2 cup white onion
2 tablespoons olive oil
Juice of one lemon
1 teaspoon salt
2 cloves garlic
1/4 cup fresh cilantro
- Rinse and drain chickpeas and white beans into a bowl.
- Using a potato masher, pastry cutter or the back of a fork, mash the beans together to form a smooth paste
- Meanwhile, heat butter in a sauté pan. Slice the onion and add it to the pan.
- Cook, for about 10 minutes, until onions are browned and softened.
- Chop onions and add to the beans, along with the oil, lemon juice and salt. Finely chop the garlic and cilantro and add as well.
- Mix well and serve with crackers and veggies. Enjoy!