Some things are just so simple to make at home that it doesn’t make sense to spend money on them at the grocery store. This hummus is one of those things. Before I had ever made hummus I was turned off to try because most recipes require tahini which can be a little pricey. I simply leave the tahini out and it doesnt make a difference in taste or texture in any noticeable way.
All of the ingredients for this hummus are things that I typically have on hand in my pantry at any given time. Homemade hummus is super cost efficient and makes an excellent source of plant based protein. This flavor of hummus is sweet and savory and makes a wonderful addition to sandwiches.
YIELDS
about 1.5 cups
PREP TIME
COOK TIME
TOTAL TIME
- 1 red onion
- 3.5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 can chickpeas
- 1.5 teaspoons minced garlic
- 1 tbsp lemon juice
- 1/2 tap sea salt
- 2 tbsp purified water
- to top fresh parsley
- to taste black pepper
Directions
1. Heat 1.5 tablespoons of olive oil in a pan over medium heat.
2. Slice the onion into rings and add to the pan. Let them sauté for about ten minutes, stirring frequently.
3. While the onions are sautéing, prepare the hummus. Add the chickpeas, garlic, lemon juice, salt, water, and 2 tbsp olive oil to a blender. Blend until smooth.
4. When the onions are just about ready to be removed from the heat, add the balsamic vinegar. Stir for a couple minutes and remove from heat.
5. Top hummus with caramelized onions, parsley, and black pepper.
Also by Lauren: BBQ Jackfruit Mac 'N Cheese
Vegan Thai Green Papaya Salad
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Photo: Lauren Sacerdote
Vegan Thai Green Papaya Salad
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