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. 

Ingredients:

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.
2. Using a potato masher, pastry cutter or the back of a fork, mash the beans together to form a smooth paste
3. Meanwhile, heat butter in a sauté pan. Slice the onion and add it to the pan.
4. Cook, for about 10 minutes, until onions are browned and softened.
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.
6. Mix well and serve with crackers and veggies. Enjoy!