Before your guests bring the bacon, get the table hot with sweet n’ healthy hummus as an appetizer dip that can be easily eaten or prepared.
Let’s keep this simple folks. Roasted garlic is a simple joy that anyone can enjoy. Carmelized onions? Ditto. Now I’m no queen of patience, but there is no better reward than sweet, tender carmelized onions and garlic bulbs. So of course I had to wonder, how would these play into hummus?
Guess what? It’s amazing.
Roasted Garlic & Caramelized Onion Hummus Recipe
- 1 garlic bulb
- 1/2 cup of caramelized onions
- 1 cup of hummus
First, roast your garlic. Peel off all of the outer skins until that very last layer. (You need something to hold your oil and bulbs together.) Then, chop off the tops to allow room for pouring a hefty amount of olive oil. I’ve left a bit more than is needed in this picture so get chop happy.
If you don’t have a garlic roaster, wrap your garlic in tin foil and pour olive oil over it. This will help to keep from burning, and any extra oil will be garlic infused and delicious. Bake for 45 minutes. Bulbs will be tender. To make even more oil you can even use a pyrex bowl filled with oil to create extra garlic oil.
Now get to slicing your onions. The thinner the better. Toss the slices in olive oil and add to the skillet about halfway through the garlic process. Caramelize until clear.
For the hummus, any variety will do, or you can try one of our hummus recipes.
Place bulbs, onions and hummus in a food processor and blend well. Onions should be no more than little chunks.
Enjoy with your favorite tortillas!
Fun fact: I, Nobakeleni, The Greek, was just informed hummus is not Greek. Dear old Ya Ya had to tell me it was a spread we stole it from the Egyptians or Turks. But I still plan on enjoying the heck out of it.