Caramelized Shallot HummusJump to Recipe
I have absolutely nothing against store-bought hummus. There are a bunch of really great brands that make good hummus and it’s in my grocery cart almost every week. Hummus is healthy, very dippable with veggies or chips, and just a great summer snack. But, I got this idea in my head for a rich and savory Caramelized Shallot Hummus and just had to make it!
This is not a hummus you can find in stores (to my knowledge)! The trick is to really let the shallots cook down until they are a rich brown color which brings out their sweetness. It gives the finished hummus a savory/sweet flavor that is pretty great.
Also, I didn’t totally do the math on it, but I’m pretty sure that this batch of hummus will be cheaper than store-bought and it makes a good portion of hummus. Definitely enough for a week of lunches or snacks.
So, change up your dip game this summer and try out this Caramelized Shallot Hummus! Great for picnics or weekday lunch packs!
This is a special hummus that you can’t find in the stores. Sweet caramelized shallots and garlic blended into a creamy tahini hummus. So addictively dippable!
- To cook the shallots, melt butter over low heat. Add sliced shallots and garlic and let cook over low heat, stirring occasionally, until they turn a deep brown color and maybe even get a bit crispy on the edges. This will take 25-30 minutes probably, depending on your skillet and heat.
- Meanwhile, add drained chickpeas, tahini, salt, olive oil, and water to your food processor. Turn on your food processor and let it run until the mixture is creamy and smooth. If you would like it to be smoother, add more water by the tablespoon. It will thin out the mixture slightly but also make it creamier. Adding more olive oil or tahini will make the hummus thicker and richer. So you can make it your own.
- When the shallots are caramelized, add about 3/4 of them, along with the garlic and the butter in the skillet, to the food processor and process until mostly smooth.
- Scoop the hummus out into your serving bowl or bowls and then garnish with extra caramelized onions, a drizzle of olive oil, paprika, and parsley.
Leftover hummus can be stored in the fridge for about a week. It also freezes well in airtight containers for 2-3 months.
How to Make Caramelized Shallots
I measured my shallots to make this recipe (I actually made a double batch from what’s in the listed recipe), but I wouldn’t generally measure the shallots super-carefully. About two large shallots will get you there. If you have a little more or little less, it’s going to work fine.
Slice the shallots and garlic and add them to a skillet with some butter over low heat. Let them cook without fussing with them much. After 10 minutes or so they will start to turn translucent and turn brown on the edges. Keep going!
After about 30 minutes, you will get to something like this. Most of the shallots should be a nice deep brown color (and the garlic also). It’s okay if some of the shallots are slightly less cooked down, but most should be caramelized.
These will smell really good!
Making the Caramelized Shallot Hummus
I kept the hummus base for this recipe very simple: Chickpeas, olive oil, lemon, tahini, salt.
My secret ingredient for making hummus really really cream is: HOT WATER! Usually homemade hummuses are just too thick and it helps to thin it out a bit with water. I’d start with 1/4 cup but you might need to add up to 1/2 cup to get to the consistency and creaminess you are looking for. Make it your own. I like mine really creamy!
Once you have the hummus base done, stir in 3/4 of the shallots and process more.
Scoop the hummus into your serving bowl and garnish with the leftover shallots, paprika, parsley, and an extra drizzle of oil.
A big YES to Shallot Hummus over here!