Caramelized Onion Hummus

Dinner | April 5, 2016 | By

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

  1. Rinse and drain chickpeas and white beans into a bowl.Screen Shot 2016-03-27 at 4.37.05 PM
  2. Using a potato masher, pastry cutter or the back of a fork, mash the beans together to form a smooth pasteScreen Shot 2016-03-27 at 4.37.27 PM
  3. Meanwhile, heat butter in a sauté pan. Slice the onion and add it to the pan.Screen Shot 2016-03-27 at 4.38.16 PM
  4. Cook, for about 10 minutes, until onions are browned and softened.Screen Shot 2016-03-27 at 4.38.23 PM
  5. 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.Screen Shot 2016-03-27 at 4.37.59 PM
  6. Mix well and serve with crackers and veggies. Enjoy!Screen Shot 2016-03-30 at 11.00.12 AM