This Caramelized Onion & Mushrooms Hummus recipe puts a unique twist on your standard hummus. With added caramelized onions and tasty mushrooms, this recipe is loaded with flavor. There's no way you could take just one bit of this amazing recipe. Pair this with your favorite chips, raw veggies, pita chips, or whatever your hungry heart pleases.
2Tbsp + 2Tbsp Olive Oil
1 medium onion, thinly sliced & quartered
1/4 tsp + 1/2 tsp salt
4 oz fresh Monterey® mushrooms, sliced
1 Tbsp fresh garlic, minced (about 4 cloves)
3 Tbsp lemon juice, fresh squeezed
7 Tbsp water
1 can (15 oz) garbanzo beans (AKA chickpeas), drained
1. Add 2 tablespoons olive oil to a medium-size frying pan heated to medium heat. Add onion and 1/4 teaspoon salt. (The salt helps to draw the moisture out for caramelization of the onion.) Stir occasionally for about 10 minutes, until onions are lightly browned and caramelized. Do not overheat nor try to rush this process. Remove onion from pan and set aside to cool, leaving any residual oil in the pan.
2. Using the same pan, increase heat to medium-high, then add the sliced mushrooms, minced garlic, and 1/2 teaspoon salt. Sauté mushrooms and garlic until fully cooked and lightly browned, about 10 minutes. Once cooked, remove pan from heat.
3. Add 2 tablespoons olive oil, onions, mushrooms, garlic, lemon juice, and water to a blender. Start blending on low, gradually increasing the speed to medium-high (7-8 on a Vitamix), then blend about one minute until mixture is smooth. Add garbanzo beans; blend on low speed, gradually increasing to medium-high, until hummus is smooth and creamy, about 30-60 seconds.
Serving ideas: Serve with crisp raw veggies, pita chips, tortilla chips, pita bread or naan.
Veggies: cucumber rounds, carrot & celery sticks, red bell pepper pieces, etc.
Garnish ideas: A sprinkle of paprika, a swirl of olive oil, pine nuts (especially for the basil hummus), chopped parsley, chili pepper flakes