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Caramelized Onion Hummus with Crispy Wedges

This may not be the quickest hummus recipe, but it's so worth that extra effort and if you haven't tried caramelizing onions before, it's easier than you think 😊 Enjoy! 💚

🍽 Serves 3-4

🕘 50-55 minutes


Caramelized onion:

  • 1 Tbsp extra virgin olive oil

  • 5 medium yellow onions

  • Big pinch of salt

  • 1 tsp raw sugar

  • 2-3 Tbsp of water

  • 1 Tbsp balsamic vinegar


  • 1 ½ cups cooked chickpeas / 1 can of chickpeas

  • 2 Tbsp tahini @ceresorganics

  • 1 clove of garlic

  • ½ tsp cumin

  • ¼ tsp cayenne pepper

  • ½ tsp salt

  • 1 Tbsp hemp oil

  • ¼ cold water


  • 5 large potatoes

  • ½ tsp salt

  • Coldwater to soak

  • Salt, pepper, extra virgin olive oil

  • 2 Tbsp diced fresh parsley to serve


  1. Cut the potatoes into 1/8 pieces. In a large bowl, pour cold water (enough to cover the potatoes) and ½ tsp salt. Mix. Place the potatoes and soak for the time being. Preheat the oven to 200’C.

  2. Cut the onion in half and slice.

  3. In a large frying pan, heat olive oil on medium heat. Add onions and fry on medium heat for 10min. Add salt and sugar and mix. Continue frying, stir every few minutes, (not too often, but make sure the onions aren’t burning either.) If the onion is drying or burning, lower the heat or add a few tablespoons of water. The whole process takes 30-40 min so be patient.😊

  4. Drain the potatoes, place them on a kitchen towel and tap with a paper towel. Transfer them onto a baking tray. Add a dash of olive oil, sprinkle with salt and cracked pepper. Roast the potatoes for 40 min.

  5. Once the onions are evenly brown, add balsamic vinegar and fry for another 10min.

  6. In a food processor, place 2/3 of the caramelized onion, chickpeas, garlic, tahini, cayenne pepper, cumin, salt, hemp oil and water. Blend until smooth.

  7. Remove the potatoes from the oven and let cool for 5min.

  8. Assemble hummus in a bowl and top with the remaining caramelized onion and diced parsley.

  9. Enjoy! 💚


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