Caramelized Shallots Hummus

Smooth Caramelized Shallots Hummus

5 from 2 reviews

Sightly sweet, this hummus has a rich caramelized flavor. A flavorful dip you can serve as an appetizer.



Caramelized Shallots

  • 68 shallots, finely minced
  • 1/4 cup white wine
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 tbsp coconut oil


  • 1 cup dried chickpeas
  • 1+1/4 tsp baking soda
  • 1/2 cup tahini
  • 3 tbsp lemon juice
  • 1 clove garlic
  • 3 tbsp water


Caramelized Shallots

  1. Heat the coconut oil in a small pan over low-medium heat.
  2. Add the minced shallots, salt and maple syrup and cook for about 10 minutes, stirring occasionally.
  3. When shallots are softened, add white wine, spices and balsamic vinegar.
  4. Cover, lower the heat to low. Cook for about 45 minutes, or until no liquid remains.
  5. Remove from heat and set aside.


  1. Soak the dried chickpeas with 1/4 tsp baking soda in cold water for at least 8 hours.
  2. Rinse with fresh water.
  3. Add the chickpeas and 1/2 tsp baking soda to a cooking pot. Cover with water (about 2-3 times the volume of chickpeas).
  4. Bring to a boil on high heat and let simmer cover over medium-low heat for about 1 hour and a half.
  5. Try crushing a chickpea between your fingers, it should be soft and smooth.
  6. At this stage, you can peel the chickpeas if you want to get a smoother hummus. Just rub the chickpeas between your fingers, the skin should come off easily.
  7. Place tahini, lemon juice and garlic in the bowl of a food processor. Process for 30 seconds.
  8. Add the chickpeas and caramelized shallots. Process for about 1 minute.
  9. Add the water and process for another 30 seconds until smooth and creamy. Add more water if needed.
  10. Top with roasted sesame seeds and enjoy with pita bread, tortillas chips, carrot slices, etc.
  11. Store in a airtight container in the refrigerator for up to one week.