⅓cup+ 1 Tablespoon Extra Virgin Olive Oilseparated
1whole head Roasted Garlic
¼cupLemon Juice
½teaspoonSalt
½medium Red Onioncoarsely diced
2TablespoonsButter
Pinchof Paprikafor topping (optional)
Instructions
In a food processor, combine the chickpeas, tahini, ⅓ cup extra virgin olive oil, roasted garlic, lemon juice, and salt. Pulse until hummus resembles a thick smooth paste.
Scoop blended hummus into a serving dish and top with remaining 1 Tablespoon of extra virgin olive oil. Sprinkle with a pinch of paprika (optional). Tightly wrap the dish with plastic wrap and refrigerate for 20-30 minutes.
In a small fry pan on medium-low, melt the butter. Once the butter is fully melted add the red onions. Stir to fully coat the onions in butter. Let the onions cook for 20-22 minutes, stirring intermittently. Onions are ready when they are golden brown and caramelized.
Drain onions on a paper towel to remove excess oil.
Place the caramelized onions on top of hummus and serve with crackers, pita chips, veggies, or nachos.
Notes
Keep hummus refrigerated in an air tight container. Hummus will keep for up to one week properly stored in the refrigerator.