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Caramelized Onion Hummus Pressure Cooker Recipe

This creamy caramelized onion hummus blends cooked chickpeas, tahini, garlic, and lemon juice into a smooth and flavorful dip. Rich sweet onions take it over the top!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 cups
Calories 120 kcal

Equipment

  • 1 Skillet large, wide
  • 1 Food processor

Ingredients
  

Main ingredients

  • 2 tablespoon olive oil divided, plus more for drizzling
  • 3 large yellow or white onions thinly sliced
  • 6 tablespoon lemon juice freshly squeezed
  • ¼ cup tahini
  • 1 clove garlic finely chopped
  • 3 cups cooked chickpeas skins removed if desired
  • to taste salt start with 1 teaspoon if cooked, ⅓ teaspoon if canned

Instructions
 

Instructions

  • Heat 1 tablespoon olive oil in a skillet on medium. Add onions with a pinch of salt, stirring often for 25-30 minutes until golden and caramelized.
  • Set aside half the onions for topping. Add remaining onions to food processor with chickpeas.
  • Add lemon juice, tahini, garlic, and olive oil to processor. Blend till smooth, scraping sides. Adjust salt to taste.
  • If mixture is too thick, blend in water gradually. Serve in bowl, drizzle with olive oil and add reserved onions on top.

Notes

For even better flavor, let the hummus sit in the fridge overnight before serving. Store leftovers for 5-7 days in the fridge or freeze up to 1 month.