I gotta say, I miss green. It’s April and there is not one leaf peeking out from the bare trees. The winter has been long. And cold. And fraught with multiple Nor’easter snowstorms.
I shoveled snow! Multiple times! But anyway, back to the recipes. For this publication, I wrote and photographed a number of garlic and onion focused recipes. I’d like to share a fantastic hummus recipe with you now. It has added flavor from caramelized onions. I threw in some roasted veggies for dipping, which gave the dish so much more flavor.
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.