Sweet Potato & Caramelized Onion Hummus

Hummus has always been a go-to snack for me. It is packed with plant based protein and can be used in many different ways. It is perfect for dipping crackers or veggies, loading it up on a sandwich or using it as a creamy component to salads, so I almost always have some variety of hummus in the fridge.

There are so many store bought varieties that are super tasty and great to use if you're in a pinch but making hummus at home is actually quite easy. And, once you have the basics down, you can start adding other ingredients and creating flavor combos like this sweet potato and caramelized onion hummus. 

This recipe is a little time consuming because caramelizing onions just takes time. However, the flavor is totally worth it. The best way to caramelize onions is low and slow, stirring frequently so they don’t burn and allowing all the sugars to come out of the onions and get super sweet. While the onions are caramelizing, you can pop the sweet potatoes into the oven to roast so that by the time the onions are done, your sweet potatoes will be ready too.

A quick tip for making the creamiest, dreamiest hummus– cook the chickpeas with some baking soda prior to blending them. This helps to break down the chickpea skin and soften them so they will blend up much easier. 

One other simple step that makes all the difference in the flavor–roughly chop the garlic and let it hang out in lemon juice while you are preparing the other ingredients. The lemon juice helps to mellow garlic so the hummus will have still have some garlic flavor without the strong kick raw garlic can sometimes have. 

This hummus, as with most, is a perfect sandwich spread because it has so much flavor and a bit of sweetness. However, my favorite is to eat it with homemade sourdough bread, fresh out of the oven. Enjoy!

Yield: it makes a lot

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Sweet Potato And Caramelized Onion Hummus

Prep time: 20 MCook time: 45 MTotal time: 65 M

Ingredients:

• 1 - 29oz can of chickpeas, drained
• 1/2 cup tahini
• 1 teaspoon baking soda
• 1 large onion, thinly sliced
• 1 medium sweet potato, cubed
• 1 tablespoon maple syrup
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• 1/4 cup fresh lemon juice, about two lemons
• 1/2 tablespoon apple cider vinegar
• 1 teaspoon salt, plus extra for seasoning
• 1 teaspoon cumin
• 6-8 tablespoons ice cold water

Instructions:

1. CARAMELIZE: Heat a tablespoon of olive oil in a pan over medium low heat. Add the onions and a little salt. Cook, stirring frequently until the onions turn brown and sweet. Can take about 30-45 minutes. Set aside a few tablespoon for garnish.
2. ROAST: While the onions are caramelizing, toss the sweet potatoes with a tablespoon of olive oil, maple syrup and a little salt. Roast in oven at 425 degrees until softened and starting to brown on the edges. About 25-30 minutes. 
3. COOK: Put chickpeas in a medium saucepan and fill with water to cover by about an inch. Add the baking soda and cook over medium high heat until boiling. Turn the heat down to a simmer and let cook for 15-20 minutes. Drain and rinse.
4. COMINE: In a small bowl, combine the garlic, lemon juice, salt, and apple cider vinegar.  Allow to sit for at least 10 minutes or longer while other ingredients cook.
5. BLEND: Add the ingredients from the bowl into a high powered blender or food processor, add tahini, caramelized onions and cumin. Blend  while slowly adding a few tablespoons of water until the ingredients are well incorporated and creamy. Add chickpeas and sweet potatoes, blend again, adding more water if necessary until all the ingredients are blended and smooth. While blending, drizzle in a tablespoon of olive oil (for extra creaminess!).
6. ENJOY: Pour hummus into a bowl and garnish with reserved caramelized onions and enjoy!

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