| Preparation time | 15 min |
| Cooking Time | 2 h |
| Ready In | 2 h 15 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
3 large sweet onions, thinly sliced6 tablespoons unsalted butter½ teaspoon dried thymekosher salt and pepper2 (14 ounce) cans chickpeas, drained and rinsed½ cup tahini4 garlic cloves, minced½ lemon, juiced¼ to ½ cup ice waterfresh thyme for toppingolive oil for drizzling
Directions
- Heat the butter in a large skillet over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper and the thyme. Cook for 10 to 12 minutes, stirring often, until the onions begin to soften. Turn the heat down to low and cook, stirring often, until the onions are dark brown and caramely, anywhere from 1 to 2 hours, or until the onions reach the color you desire.
- This will take a while and the onions are apt to burn. Keep an eye on them and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets too dry at any time. When finished, let the onions cool slightly.
- Place most of the chickpeas (I reserve about ¼ cup for topping) in a food processor and pulse and blend until they begin to break down. Add in the tahini and blend to combine.
- Add in the garlic, lemon juice and a big pinch of salt and pepper. Add in three quarters of the caramelized onions and blend. Blend in the ice water, streaming in ¼ cup at a time, until smooth and creamy.
- Spread the hummus on a plate or bowl. Top with the extra chickpeas, fresh thyme and the remaining caramelized onions. Drizzle on some olive oil. Serve!