HUMMUS

Makes ~2 cups

1 can chickpeas, drained and rinsed
1 Tbsp. tahini
2 Tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. salt
1/2 small white onion, sliced thin
1/2 tsp. olive oil
1/4 cup white balsamic vinegar
2 Tbsp. brown sugar
Fresh ground black pepper

Sauté the onion until softened, ~5 minutes.  You can sauté in ½ t. olive oil or sauté without oil at all. Add vinegar and brown sugar and stir to combine with onions.  Continue to heat until vinegar is reduced, ~ 5-7 minutes.  Sprinkle with fresh ground black pepper and set aside.

Place onion mixture, chickpeas, garlic, salt, tahini and lemon juice into a food processor.  Mix until a smooth puree is formed.  Spoon into a covered container and refrigerate until ready to use.

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