After all of this snow, I am totally ready for some Spring weather. Luckily, this hummus recipe is the perfect snack to welcome the warm months ahead. The caramelized onions make this dish extra classy and delicious. I like to use roasted veggies for dipping, but you can also use toasts or crackers (like my Sweet Potato Parmesan Crackers, for example).
Spring Scallion Hummus
This is hummus recipe has added flavor from caramelized onions. Roasting the veggies for dipping gives the dish so much more flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 pint 1x
- 1 cup caramelized onion (see chef’s note below)
- 1 15 oz can chick peas
- 1 cup scallions, chopped
- 1/3 cup tahini (sesame paste)
- juice from 1 medium lemon
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh parsley leaves
- 1/2 tsp salt (optional)
- Garnish: sprinkle of smoked paprika, lemon zest, more chopped scallions, drizzle of EVOO
- Combine all the ingredients except the garnishes in the bowl of a food processor or blender.
- Puree until smooth
- Scoop out into a serving bowl, garnish and serve alongside carrots (raw or roasted, pita chips or crostini) and zucchini.
Chef’s note – how to caramelize onions:
- 2 tbsp extra virgin olive oil
- 2 sweet onions, thinly sliced
- Heat the olive oil in a large sauté pan over medium heat. Add the sliced onions and allow them to brown, turning only occasionally. The longer you cook them, the more sweet and caramel in color they will become. After 30 minutes will be able to remove them from the heat.