This is loaded with creamy hummus Caramelized shallots For complex flavors and a subtle sweetness! It is mixed with garlic, lemon juice, tahini, balsamic vinegar and a few spices. Just a fantastic dive made of 12 elements inside 30 minutes!
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Makes caramelized shallots The best hummus I never tasted, believe me. This hummus is so addictive you’ll eat it by the spoonful! Plus, it’s loaded with protein And Healthy fats. That makes it, in my opinion, the king of dips!
📘 What is Hummus?
Hummus, or houmous, a Middle Eastern Dive which consists of chickpeas mixed with tahini (white sesame butter), garlic, lemon juice and sometimes spices. Its origin is still unclear, but some records written in Egypt in the 13th century mention a similar recipe.
🧅 Material notes
This hummus recipe is a must A handful of ingredients. Here’s what you’ll need:
- Shallots – Shallots are a key ingredient in this recipe, bringing a natural sweetness and hint of spiciness.
- Maple syrup – Adding maple syrup brings out more caramel flavor. You can replace the maple syrup with coconut sugar if you have it on hand.
- alcohol – White wine in particular. If you avoid alcohol, replace it with water.
- Flavored vinegar – For extra sweetness and a hint of tartness.
- spices – A pinch of cinnamon, ginger, nutmeg and cumin.
- chickpeas – To make this recipe quick and easy, I went with canned and cooked chickpeas. If you prefer to cook chickpeas from scratch, I am also sharing the recipe below.
- tahini – For prosperity and nuts. Use tahini made from white sesame seeds, not to be confused with toasted sesame seeds.
- garlic
- lemon juice – Use freshly squeezed lemon juice for best taste.
🥣 How to Make Caramelized Shallot Hummus
This recipe consists of Two different steps: Preparing the caramelized shallots and then making the hummus.
Caramelized shallots
- Sauté Saute minced shallots in oil for 1 minute in a small bowl.
- season Season with salt, and add maple syrup. Cook for about 10 minutes or until the shallots are soft.
- next, Deglaze With white wine, and balsamic vinegar, and add spices.
- Cover with a lidReduce heat less, and Let it boil for 12-15 minutes.
- Remove from heat Once no liquid remains and set aside.
hummus
- Drain and rinse Cooked chickpeas. Add them to the bowl of a food processor or blender.
- add tahini, lemon juice, garlic, cumin and water, and process for about 30 seconds or until smooth.
- next, add About ¾ caramelized shallots (reserve ¼ to stir into hummus later). process for another 30 seconds or until smooth.
- Transfer Transfer to a serving plate and stir in the reserved caramelized shallots. Then you can top with toasted sesame seeds, chopped cilantro, and/or a drizzle of toasted sesame oil!
How to cook chickpeas from scratch
Although this hummus is delicious with canned cooked chickpeas, it tastes even better if you start with dry chickpeas. hummus would be a Nutty flavor and a superior taste. Here is the process of cooking chickpeas from scratch:
- Soak about ½ cup of dried garbanzo beans in cold water with ¼ teaspoon of baking soda for at least 8 hours.
- Rinse with fresh water. Add chickpeas and ¼ teaspoon baking soda to a cooking pot. Cover with water (about 2-3 times the amount of chickpeas).
- Bring to a boil over high heat and cover over medium heat for about 1 hour and a half.
- Test the action by trying to crush a chickpea between your fingers, it should be tender.
You can serve this hummus at room temperature, but I personally like it cold. It tastes even better after a day or two in the fridge!
🥯 What to serve it with
Although hummus is traditionally served with Pita or flatbreadYou can also serve it with tortilla chips, herb crackers, or raw vegetables Like carrot sticks, celery, or even cucumbers.
It also makes a great accompaniment to falafel!
📔 Tips
- Adjust the consistency to your liking. If your hummus seems too thick after processing, add a few tablespoons of additional water to give it a slightly thinner consistency.
- Use oil instead of water. For restaurant-quality hummus, use oil instead of water. Not only does this make hummus creamier and fluffier, it also gives it a richer mouthfeel.
- Peel the chickpeas. Optionally, you can peel the cooked chickpeas. This makes the hummus smooth and easy to digest.
💬 Frequently Asked Questions
- Can I substitute onions for shallots? Of course! You can use a large onion to replace the shallots.
- How long does this hummus keep? You can refrigerate this hummus for up to 1 week.
I always try to keep hummus in my fridge. it is Great for a light dinner, a quick snack, or an appetizer. It can also be used as a substitute for mayonnaise and is delicious on sandwiches or with roasted vegetables.
You get it, hummus is super versatile. This Caramelized Shallot Hummus is, without a doubt, the one Crowd-pleaser!
🥖 More delicious dip recipes
Let me know in the comments if you try this recipe
📖 Recipe
Caramelized Shallots Hummus
This hummus is loaded with complex flavors and caramelized shallots for a subtle sweetness! It is mixed with garlic, lemon juice, tahini and spices. Serve with pita or flatbread for a delicious appetizer!
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instructions
Caramelized shallots
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Heat oil in a small pan over low-medium heat. Once hot, add the minced shallot and fry for 1 minute. Season with salt, and add maple syrup. Cook for about 10 minutes, stirring occasionally, until the shallots are soft.
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Next, add the white wine, spices and balsamic vinegar. Cover with a lid and reduce the heat to low. Cook for 10-15 minutes or until liquid is reduced. Be careful not to burn the shallots. Remove from heat and set aside.
hummus
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In the bowl of a food processor, add the dried chickpeas, tahini, lemon juice, garlic, water, cumin and salt. Process for about 30 seconds or until smooth.
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Next, add about ¾ of the caramelized shallots and process for another 30 seconds. At this point, you can adjust the consistency by adding more water if needed. Taste and adjust the saltiness and tanginess to your liking.
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Transfer the hummus to a serving plate and stir in the reserved caramelized shallots. Top with toasted sesame seeds and/or toasted sesame oil. You can serve this hummus at room temperature or cold.
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Enjoy with pita or flatbread, tortilla chips, herb crackers, carrot slices, etc.
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This hummus will keep in the fridge for up to a week.
Comment
- Adjust the consistency to your liking. If your hummus seems too thick after processing, add a few tablespoons of additional water to give it a slightly thinner consistency.
- Use oil instead of water. For restaurant-quality hummus, use oil instead of water. Not only does this make hummus creamier and fluffier, it also gives it a richer mouthfeel.
- Peel the chickpeas. Optionally, you can peel the cooked chickpeas. This makes the hummus smooth and easy to digest.
nutrition
Worship: 1 bhajana | Calories: 445 kcal | Sugars: 47 g | Protein: 15.3 g | Fat: 22.7 g | Fiber: 11.6 g | Sugar: 11.9 g
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[…] I am sure you will love these falafels, they are better than what you get in restaurants. Why not serve these with caramelized shallot hummus? […]
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[…] You can serve them with sauteed spinach, kale or your favorite greens, tahini mint sauce on the side and some pita bread. I’m sure it would be delicious with homemade hummus too! […]
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[…] While this is baking, prepare the hummus dipping sauce. Mix plain hummus (or may I recommend my caramelized shallot hummus?) with soy sauce and green curry paste. Then drizzle with toasted sesame oil for the nuts […]
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[…] There’s the recipe master – Toma – who takes traditional hummus far to the west: Toma caramelizes shallots in maple and infuses his hummus with lots of spices like cinnamon, ginger and nutmeg (!) for an amazing recipe – totally what we know and Different than usual. […]
[…] A dip lover, guacamole, onion dip, hummus, 7-layer dip, you name it. They make a great appetizer and if you’re like me, you’ll end up eating […]