White beans are blended with caramelized and wine simmered onions to make this super rich and creamy savory hummus.
Things are about to get fancy. Maybe not black tie fancy, but fancy hummus fancy, and this is about as decked out a batch of hummus can get. There’s wine involved.
There really isn’t that much to this, it’s just a bit more involved than my usual batch of hummus, which involves something along the lines of sweeping an arm across the pantry shelf and letting whatever lands in the food processor bowl go into my hummus. It’s a super-fast weeknight dinner thing, you know? For turning a big plate of salad into a sort of legitimate meal.
Caramelized onion hummus is different, because caramelizing onions takes forever. And then there’s the fact that the ingredients list is a little longer than normal and in my case a special trip to the liquor store was required. It’s so worth it though, as this was probably my favorite hummus of all time. Very legit.
Like this recipe? Want to see more?
Subscribe to my newsletter
Like my Facebook page
Follow me on Pinterest
- 1 tbsp. olive oil, plus extra for drizzling
- 2 large onions (10 oz. total), sliced thin
- 1 tsp. dried thyme
- pinch sugar
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1-14 oz. can cannellini beans, drained and rinsed
- ¼ cup tahini
- 2 tbsp. lemon juice
- 1 tbsp. vegan worchestershire sauce
- ¼ tsp. salt (or to taste)
- ¼ tsp. black pepper (or to taste)
- olive oil, for drizzling
- Coat the bottom of a large skillet with oil and place over medium-low heat. Add onions, thyme and sugar. Allow to cook until very soft and caramelized, about 45 minutes, flipping occasionally. Add garlic and cook 2 minutes more. Add white wine and raise heat to medium. Bring to a simmer and allow to cook until liquid has evaporated, 4-5 minutes. Remove from heat.
- Reserve about a third of onion mixture, and place remaining into food processor bowl with all other ingredients. Blend until smooth and creamy. Taste test and adjust seasonings if desired.
- Spoon into a serving bowl and top with remaining onions and a drizzle of olive oil. Serve with baguette slices or pita bread.