Hummus, for me, is the edible equivalent of jazz — unexpected, familiar, smooth, but wild if you want it to be. People scoop it, swipe it, dollop it onto everything. You might say it’s the only dip I’d trust to keep me company at both midnight snacking raids and fancy dinner tables. Homemade hummus trumps the packaged stuff every single time. The texture is different. The flavor can go wherever you want. There’s something especially captivating about caramelized onion hummus — sweet, savory, a little decadent.

Active Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

No reason to complicate things. Hummus asks for just a few basics. Here’s my core lineup:

• Two cans of chickpeas, always rinsed — those weird bubbles have no place here
• A third of a cup tahini, creamy and unctuous
• A glug or two of olive oil
• Juice from a plump lemon
• Two garlic cloves, smashed with gusto
• Sea salt, to taste
• Cumin, because it brings depth
• Cold water — don’t skip this
• Parsley, chopped for garnish

When I want to take things somewhere rich, I reach for:

• Two onions, sliced as thin as you can manage
• More olive oil, because life
• Pinch of sugar, because onions love a little sweet encouragement

Instructions

Preparation

Always onions first. I go for a heavy pan and medium heat, letting them sizzle with a hit of oil. I sprinkle on a pinch of sugar, then stir and walk away. They turn golden, sticky, and deep — my kitchen fills with this scent that makes me hungry no matter what time it is.

For the chickpeas, sometimes I get fancy and peel a few. Is it necessary? No, but it’s one of those small, meditative tasks that transforms the dip into something velvet-smooth.

Cooking

Everything gets thrown in the food processor: chickpeas, tahini, oil, lemon, garlic, salt, cumin, cold water. I pulse, scrape, blend again. If it’s too thick, I just add a splash of more water. Taste-testing happens often. Sometimes I want more lemon zing, sometimes an extra dash of salt.

For caramelized onion hummus, half the onions go in and blend right into the mix. The rest get scattered on top later.

Serving

Spoon the hummus into a shallow bowl. Swirl the surface — this isn’t for show, it’s so the olive oil pools into those ridges. Pile on the leftover caramelized onions and sprinkle parsley everywhere.

The best sides, in my book:

• Pita, warm and soft
• Vegetables, crisp and cold
• Crackers, strong enough to scoop without snapping

Nutritional Value Per One Serving

Nutrition Factі

Calories: 130
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrates: 14g
Dietary Fiber: 3g
Sugars: 2g
Protein: 4g

Tips and Variations

Some days I like to switch things up:

• Roasted red peppers blended in bring a gentle smokiness
• Garlic roasted until it’s sweet, mashed right in
• Fresh herbs — basil, dill, cilantro, whatever looks alive in the fridge

Conclusion

Hummus is more than just a dip. It’s a blank canvas for flavor, social food, a comfort after a rough day, and the start of countless good meals. Caramelized onion hummus, especially, feels a bit luxurious, like you’re treating yourself for no reason at all. There’s no rulebook — just taste, adjust, and enjoy until the bowl’s empty.

Craving more? Check out our curated lineup of mouthwatering appetizer recipes.