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  • Writer's pictureaplantbasedboy

Caramelised Onion Hummus

Is there anything better in life than hummus? Well, maybe... if you've never tried caramelised onion hummus!

Realistically (and unapologetically), I probably eat hummus a minimum of 2-3 times a week. It's a real staple meal for us, and we almost always make it ourselves because it's just so easy and tastes SO much better than the store-bought alternatives (unfortunately, store-bought hummus in Austria is especially disappointing). Another benefit of making hummus from scratch is that you're able to experiment with flavours, and if there's one combination that I've found that I love even more than regular hummus, it's my caramelised onion hummus.

This recipe is really easy to make, and so flavourful and delicious. Plus it goes with just about everything! We like to enjoy it in the morning, spread on bread and topped with avocado, in a bowl with tons of vegetables, or as a dip on a mezze board. Really, any excuse to make it will do!


Ingredients (serves 4)

  • 400g tinned chickpeas

  • 1 large red onion

  • 2 garlic cloves

  • juice of 1/2 lemon

  • 3 tbsp coconut sugar

  • 50ml olive oil (plus additional for frying)

  • 1 tbsp tahini

  • 2 tbsp balsamic vinegar

  • salt & pepper



  1. Start by peeling the onion and cutting into long strips.

  2. Heat some oil in a pan on a low to medium heat and fry the onions for 15 minutes until soft, stirring regularly and being careful to ensure that they don't burn.

  3. Add the coconut sugar and balsamic vinegar to the pan, mixing them together with the onions and frying for a further 5-10 minutes. Set to one side.

  4. Drain the chickpeas and add them to a food processor, along with the garlic (minced), lemon juice, tahini, olive oil and a pinch of salt and pepper.

  5. Blitz the chickpea mixture until it forms a chunky paste, and all of the ingredients are thoroughly combined. If you don't own a food processor, you can also mash them by hand by using a potato masher or a fork.

  6. Next, mix in 2/3 of the caramelised onions and give the mixture one final blitz, until it reaches your preferred consistency (I generally like mine to stay a little bit chunky, but you may prefer yours smoother). If the mixture is too thick, add additional oil or a splash or water.

  7. Finally stir in the remaining caramelised onion by hand and taste. Add any additional seasoning as necessary.

  8. Transfer the hummus to a bowl and serve.

  9. Enjoy!


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