I've had a rather eventful last few days, what with having a very long transit time from Costa Rica back to Ottawa. We're slowly getting settled into our new place but so far it's really going to work out for us. It's a bit of an adjustment being back, going 5 months in a completely different way of living really gives you a new perspective on the way that you've lived your whole life.
For the moment, it's back to basics while we unpack and settle in. Hummus to me is an essential part of living, regardless of diet choices. The only thing is that the store bought stuff, although delicious, often has oils and lots of salt. Making your own is so ridiculously easy and quick that its something that I really encouraged everyone to do.
This way you can also change up the flavors to your preferences, although my most favorite type of hummus is of the roasted red pepper variety, this one is a close second. Roasted onions are the lazy caramelized onion in my opinion. But this recipe is brought to the next level if you do decide to commit more time and make caramelized onions.
The texture is a bit different when not using any fats. This hummus comes out very creamy and smooth, perfect for dipping, spreading and drowning all sorts of delicious things. It's great with these baked falafels.
Roasted Onion Hummus
- 2 cups chickpeas (canned or cooked)
- 1/2 cup water
- 1 medium onion
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tsp cumin
- 1 tsp salt (opt)
Pre-heat the oven to 400F.
Roast the onion for about 40 minutes. I usually do this when I plan on using the oven for another dish so I'm using it just for this one thing.
In a blender or food processor, combine all the ingredients except for 1/4 of the onion. Blend until smooth. Mince or slice the rest of the onion and top or stir into the hummus.