Ingredients
- 1 large sweet onion
- 3 tablespoons olive oil (plus extra for drizzling on top)
- 2 tablespoons balsamic vinegar
- 1 can strained (but not rinsed) garbanzo beans
- 1/4 cup (nonfat) greek yogurt
- 3 tablespoons shredded parmesan
- 2 cloves garlic (this equals roughly 2 teaspoons minced garlic if you want to use that instead)
- 1 tablespoon dijon mustard
- 2 teaspoons apple cider vinegar (this can also be substituted for red or white wine vinegar if you do not have this)
- 1 teaspoon honey
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon sea salt
- a few cranks pepper
To Make
Heat up a cast iron pan with one tablespoon of the olive oil on medium low heat. If you do not have a cast iron, feel free to use a regular pan we just love the flavor it gives to the onions. Slice off the ends of the onion then peel the outer layer off. Cut into thin circles then separate each layer of the onion. Make sure your pan is hot by splashing a bit of water in and wait for the sizzle. Add your onions and cook until translucent and a little crispy, about 10-12 minutes. Season with a little salt and pepper. Add the balsamic vinegar and cook for another 3-5 minutes. Make sure to remove from heat when they are finished cooking. While the onions are caramelizing, put the rest of your ingredients into a food processor. When the onions are done, you will add half of them and process with the rest of the ingredients. Blend until it is mostly smooth, but still has some texture to it. We then add the rest of the onions right to the top on a bowl if you are serving right away along with a drizzle of olive oil, but if you are serving it later, simply mix (not blend!) the onions into the hummus. Enjoy within a few days (although it never lasts that long)!
Em & Ly
