July 30, 2011
Carmelized Onion Hummus
I've decided, as a side project, to teach myself to play the ukelele, as I have always wanted to learn a stringed instrument, but the guitar makes my hands feel like they've been stabbed by a million tiny needles after about 2 minutes of playing it... my hands are tiny!
However, The Ukelele, after probably 2 hours of combined playing this evening is going quite well! I can already play 4 1/2 chords, C, D, F, A, and sort of G (my fingering chart says I'm playing it right, but it sure sounds mighty wonky!) I declare that a win for the day!
In other news, we adventured to the market, and picked up a delightful slew of fresh vegetables. (Including my personal fave- Blue Potatoes! They seem mighty purple to me though, lol)
But, instead of tantalizing you with what I'm making with them (which is as of now nothing) I instead made some delicious Carmelized Onion hummus!
1 can Chickpeas, water drained into a bowl and set aside
1 tbsp tahini (or any nut butter will work!)
2 cloves garlic, minced
3-4 medium onion, sliced into rings and then cut in half
2 tbsp olive oil (for frying onions)
2 tbsp olive oil (for hummus)
Salt and Pepper (to taste)
The first thing we need to do is carmelize the onions. After slicing the onions, sort of massage them in a bowl to separate all of the chunks from one another.
Heat a frying pan on low with 2 tbsp of olive oil, and add in the onions. You need to keep it on low and stir occasionally.
Here's what it looks like about five minutes in:
So take your blender, and dump the chickpeas, garlic, onions, and tahini in. Add in a few tbsp of the reserved chickpea water, and turn the blender on.
Blend as much as it will, and add a bit more water. Keep doing this until smooth.
Spice with salt and pepper, and give it a last whirl. (If you have a cruddy blender like I do, your hummus will be thinner than if you have like a vitamix you can get some nice thick hummus)
Serve with chips, and nom away!