Lydele served a similar, commercial hummus with an appetizer before dinner one night. I had so much of it, she sent me home with some.
In a future post, I will describe Lydele's kitchen in Provence. The amazing food that comes out of a 2 foot kitchen with something that looks like a microwave but is some kind of oven. There are a lot of balls in the air to make meals work but Lydele does it flawlessly and the outcome is simply fabulous food.
Ok, back to the hummus recipe that the appetizer inspired.
|Caramelized Onion Hummus
1/4 cup olive oil
2-4 garlic cloves, minced
1 can chickpeas, rinsed and drained
1/4 cup Tahini (ground sesame)
1/4 cup lemon juice
1 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
pinch of cayenne pepper
In a saute pan over medium heat, add olive oil and onion. Cook until browned but not burned, about 20 minutes. Take off heat and add garlic, and stir to warm garlic.
Combine chickpeas, Tahini, lemon juice, cumin, salt and peppers in a food processor. Add onion and garlic olive oil mixture to food processor and mix until smooth.
Spoon into serving dish.
Note: a handful of sauteed chickpeas and extra caramelized onions can be used to garnish.