Tuesday, March 22, 2011

Caramelized Onion Hummus (V)

Cooking skills focus: Sautéing, balancing flavors

2 T cooking oil
2 yellow onions, diced
½ head garlic, cloves peeled & sliced
Salt and pepper

6 cans garbanzo beans
½ can tahini
2 lemons, juiced
½ head garlic, cloves peeled & sliced
2 ¼ C water
Salt and pepper

1 bu parsley, minced finely
Olive oil for serving

1. Heat a large sauté pan over high heat. Add the cooking oil, then add the onions and cook for 5 minutes.
2. Add the garlic, lower the temperature to medium-high heat, season with some salt and pepper and cook for 5 minutes more. Then add about ¼ C water, and stir. Wait until the water evaporates, then do it again. When that water evaporates, turn off the heat and set the onions aside to cool slightly.
3. Put all the ingredients except the parsley and olive oil in a food processor, in batches if necessary, and puree until very smooth and creamy.
4. Transfer to a bowl, mix in the parsley and serve topped with a little olive oil.

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