Sweet Onion Hummus
Now, I’m not promising you’re going to have the freshest breath after eating this but its so yummy; you won’t care. The key to this recipe is to plan ahead; roast the onions and let them cool to room temperature before making the hummus.
Serves up to 8
3 Medium onions, chopped
1 tbsp extra virgin olive oil
1 540 ml can chickpeas, rinsed and patted dry
1/2 Cup fat free sour cream
1/2 tsp salt
1/4 tsp pepper
– Preheat your oven to 425.
– In a roasting pan, add the onions and coat with the olive oil. Roast the onion for 30 minutes, shaking the pan occasionally to ensure they aren’t burning or sticking to the dish. Remove from the oven and let them cool to room temperature.
– In a food processor (or blender) add the chickpeas, sour cream, roasted onion including any of the pan juices, salt and pepper. Pulse until the mixture is smooth and lump free. If the hummus is too dry then thin it out with some cold water; start with a 1/4 cup. Pulse again until well combined. Add another ¼ cup of water if it is still too thick.
– Taste and adjust seasoning.
Notes:
- If you find the hummus is too dry add a little bit more of the fat free sour cream.
- This can be served at room temperature or cold.