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This creamy hummus is loaded with caramelized shallots for complex flavors and a subtle sweetness! It’s infused with garlic, lemon juice, tahini, balsamic vinegar, and a few spices. A fantastic dip made with just 12 ingredients in 30 minutes!
Caramelized shallots make the best hummus I ever tasted, believe me. This hummus is so addicting you will eat it by the spoonful! Plus, it is loaded with protein and healthy fats. That makes it, in my opinion, the king of dips!
📘 What Is Hummus
Hummus, or houmous, is a Middle-Eastern dip that consists of mashed chickpeas combined with tahini (white sesame butter), garlic, lemon juice, and occasionally spices. Its origin is still unclear, but some records written in the 13th century in Egypt mention a similar recipe.
🧅 Ingredient Notes
This hummus recipe requires a handful of ingredients. Here is what you will need:
- Shallots – Shallots are a key ingredient in this recipe, bringing a natural sweetness and a hint of sharpness.
- Maple syrup – The addition of maple syrup brings even more caramel flavor. You can replace the maple syrup with coconut sugar if that’s what you have on hand.
- Wine – Preferably white wine. If you are avoiding alcohol, replace it with water.
- Balsamic vinegar – For extra sweetness and a hint of tartness.
- Spices – A generous pinch of cinnamon, ginger, nutmeg, and cumin.
- Chickpeas – To make this recipe quicker and easier, I went with canned and cooked chickpeas. If you prefer to cook the chickpeas from scratch, I’m also sharing the method below.
- Tahini – For richness and nuttiness. Use tahini made from white sesame seeds, not to be confused with the one made from toasted sesame seeds.
- Garlic
- Lemon juice – Use freshly squeezed lemon juice for the best flavor.
🥣 How to Make It
This recipe consists of two different steps: preparing the caramelized shallots and then making the hummus.
Caramelized Shallots
- Sauté the minced shallots in oil for 1 minute in a small pot.
- Season with salt, and add the maple syrup. Cook for about 10 minutes or until the shallots are soft.
- Next, deglaze with white wine, and balsamic vinegar, and add the spices.
- Cover with a lid, reduce the heat to low, and let it simmer for 12-15 minutes.
- Remove from heat once no liquid remains and set aside.
Hummus
- Drain and rinse the cooked chickpeas. Add them to the bowl of a food processor or blender.
- Add the tahini, lemon juice, garlic, cumin, and water, and process for about 30 seconds, or until smooth.
- Next, add about 3/4 of the caramelized shallots (keep 1/4 to stir into the hummus later). Process for another 30 seconds, or until smooth.
- Transfer to a serving plate and stir in the reserved caramelized shallots. You can then top it with toasted sesame seeds, chopped cilantro, and/or a drizzle of toasted sesame oil!
How to Cook Chickpeas From Scratch
While this hummus tastes delicious with canned cooked chickpeas, it tastes even better if you start with dried chickpeas. The hummus will have a nuttier flavor and a superior taste. Here is the process of cooking chickpeas from scratch:
- Soak about 1/2 cup of dried garbanzo chickpeas with ¼ teaspoon baking soda in cold water for at least 8 hours.
- Rinse with fresh water. Add the chickpeas and ¼ teaspoon of baking soda to a cooking pot. Cover with water (about 2-3 times the volume of chickpeas).
- Bring to a boil on high heat and let simmer covered over medium heat for about 1 hour and a half.
- Check the doneness by trying to crush a chickpea between your fingers, it should be tender.
You can serve this hummus at room temperature, but I personally prefer it cold. It tastes even better after a day or two in the fridge!
🥯 What to Serve It With
While hummus is traditionally served with pita or flatbread, you can also serve it with tortilla chips, herb crackers, or raw vegetables like carrot sticks, celery, or even cucumber.
It makes a great accompaniment to falafels as well!
📔 Tips
- Adjust the consistency to your liking. If your hummus appears too thick after processing, add a couple of extra tablespoons of water to give it a slightly thinner consistency.
- Use oil instead of water. For restaurant-quality hummus, use oil instead of water. Not only it makes the hummus creamier and fluffier, but it also gives it a much richer mouthfeel.
- Peel the chickpeas. While optional, you can peel the cooked chickpeas. It helps make the hummus smoother and easier to digest.
💬 FAQ
Of course! You can use one large onion to replace the shallots.
You can keep this hummus for up to 1 week in the refrigerator.
I try to always have hummus in my fridge. It’s great for a light dinner, a quick snack, or an appetizer. It can also be used as a replacement for mayonnaise, and it’s delicious in sandwiches or with roasted vegetables.
You got it, hummus is super versatile. This caramelized shallots hummus is, without a doubt, a crowd-pleaser!
🥖 More Delicious Dip Recipes
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Caramelized Shallots Hummus
Ingredients
Caramelized Shallots
- 1 tbsp (15 ml) oil
- 6 medium shallots finely minced
- 2 tbsp (30 ml) maple syrup
- 1/4 tsp sea salt
- 1/4 cup (60 ml) white wine
- 2 tbsp (30 ml) balsamic vinegar
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground black pepper
Hummus
- 1 14-ounce can (200 g) cooked chickpeas rinsed and drained
- 1/3 cup (120 g) tahini
- 3 tbsp (45 ml) lemon juice
- 1 clove of garlic
- 3 tbsp (45 ml) water or oil for a richer hummus
- 1/8 tsp ground cumin optional
- 1/8 tsp salt
Instructions
Caramelized Shallots
- Heat the oil in a small pan over low-medium heat. Once hot, add the minced shallots and sauté for 1 minute. Season with salt, and add the maple syrup. Cook for about 10 minutes, occasionally stirring until the shallots are soft.
- Next, add the white wine, spices, and balsamic vinegar. Cover with a lid and lower the heat to low. Cook for 10-15 minutes or until no liquid remains. Keep an eye on it to make sure the shallots don't burn. Remove from heat and set aside.
Hummus
- To the bowl of a food processor, add the drained chickpeas, tahini, lemon juice, garlic, water, ground cumin, and salt. Process for about 30 seconds or until smooth.
- Next, add about 3/4 of the caramelized shallots and process for another 30 seconds. At this point, you can adjust the consistency by adding more water if needed. Taste and adjust the saltiness and tanginess to your liking.
- Transfer the hummus to a serving plate and stir in the reserved caramelized shallots. Top with toasted sesame seeds and/or toasted sesame oil. You can serve this hummus at room temperature or chilled.
- Enjoy with pita or flatbread, tortilla chips, herb crackers, carrot slices, etc.
- This hummus will keep for up to one week in the refrigerator.
Notes
- Adjust the consistency to your liking. If your hummus appears too thick after processing, add a couple of extra tablespoons of water to give it a slightly thinner consistency.
- Use oil instead of water. For restaurant-quality hummus, use oil instead of water. Not only it makes the hummus creamier and fluffier, but it also gives it a much richer mouthfeel.
- Peel the chickpeas. While optional, you can peel the cooked chickpeas. It helps make the hummus smoother and easier to digest.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Woops, I forgot to rate it: defenitely 5 stars!
Great Hummus! I was worried it would turn out too sweet, but this not the case at all. The caramelized onions add a great taste and depth. Yammie!!
I’m glad you liked this hummus, Willem!
Thanks for your feedback 🙂
That is the best hummus ever!
Thank you France 😉
It’s good with raw vegetables. Just tried.
Hi Thomas. You are the one who adds good things to this planet. You always make me happy. But, that said, being I’m lazy, I have never peeled chickpeas for hummus. I do use a high speed blender. This is, no doubt, a five star recipe. Great to be creative in the kitchen and you exude creativity. One of the best blogs on the internet. Love reading your creations. Will definitely try this baby. Just bought a lot of shallots. Will get back to you.
Hi Deb,
Thanks so much for your kind words ^^ I really appreciate it.
Yes, I very rarely peel chickpeas, either. With a high-speed blender, the difference is quite minimal. Hope you will like this hummus 😉
The best hummus ever ! I highly recommend. I just replace the water by vegetal cream. All your recipes I’ve tested are awesome ! Thank you !
Glad you liked it 🙂
You cracked the secret…
This is the best hummus I’ve ever made.
I was looking for ages for the secret ingredient they add in the restaurants.
With your brilliant idea to Caramelize shallots (or onions), I finally got the desired outcome.
Thank you so much, Thomas. You rock!
BTW: although I “tic” the “notify me” I receive no notification for my comments.
Have a great and a super creative year 🙂
Thanks so much Sara!
This is so good! It took FOREVER to peel the chickpeas, though.
Glad you liked it! Oh really? It shouldn’t take more than 5 minutes, it’s okay if there is still some chickpeas with the skin on.
My technique must need some work. 😉
Hello Thomas,
I just wanted to thank you for your amazing recipes, caramelized shallots, green falafels, cookies butter cheesecake, can not name them all. They’re so great and thanks to you we’re having amazing meals! Please keep up the good work! And as a french and a huge lover of cheese i am so grateful for your camenbert and blue cheese recipes!
Best of luck on your projects!
Merci Galinka! 🙂
This looks absolutely delicious! I am definitely going to make this recipe over the weekend.
I was wondering when the last 1/2 teaspoon of baking soda is used?
Thanks Julie!
My mistake, 1/4 tsp is used when soaking and 1/2 tsp is used when cooking. So in total it’s 3/4 of teaspoon, I will correct it in the ingredients.