The Best Caramelized Onion Hummus (Ultra-Creamy Recipe)

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This caramelized onion hummus is a velvety smooth classic hummus base piled high with sweet, deeply caramelized onions.

Total Time45

Course: Appetizer

Cuisine: Middle Eastern

Servings: Servings

Calories: 207kcal

Author: Jessica

Melt butter with olive oil in a pan over medium-low heat, then add the diced onions and salt, cooking slowly until softened. After 20-25 minutes, stir in a touch of maple syrup and continue cooking for 15-20 minutes until the onions turn a deep, sweet, and jammy golden brown color. Remove from the heat and set aside to cool before adding to the hummus.
👉 See the full caramelized onion recipe for more detailed instructions.

Add the chickpeas, tahini, extra virgin olive oil, lemon juice, garlic, and salt into the bowl of a food processor. Process for 2-3 minutes, stopping occasionally to scrape down the sides of the bowl. If needed, add a splash of ice cold water or aquafaba, one tablespoon at a time, until the hummus becomes smooth and creamy and reaches your desired consistency.
Transfer the blended hummus to a shallow serving dish and top with the remaining 1 Tablespoon of extra virgin olive oil. Sprinkle with a pinch of paprika (optional), and pile the cooled caramelized onions on top. Tightly wrap the dish with plastic wrap and refrigerate for 20-30 minutes before serving for the best flavor.

Chickpeas: Canned or dried can be used. If using dried chickpeas, you'll need to soak and cook them until tender before using them to make hummus.
Caramelized Onions: Make this hummus recipe special and different from all the rest. I promise, they are worth the time and effort!
Tahini: Can be found in most grocery stores, or you can make your own by blending ½-¾ cup of toasted sesame seeds in a food processor until completely smooth.
Garlic: Fresh garlic can be substituted for homemade roasted garlic for a more mellow garlic flavour. Use about half a head of roasted garlic for this recipe.
More Add-Ins: Try adding crispy buffalo chickpeas on top for extra flavor, crumbled feta, roasted red peppers, or everything bagel seasoning for something different.

Blend the hummus for longer than you think for an ultra-creamy and smooth dip.
Store leftover hummus in an airtight container or wrapped tightly with plastic wrap in the fridge for up to 4 days. I do not recommend freezing hummus.
If your hummus is grainy, it is most likely due to under-blending or using chickpeas that aren't soft enough. Try adding a little bit of cold water and blending for even longer for a smoother texture.