Caramelized Onion and Balsamic Vinegar Hummus

Caramelized Onion Hummus-7

Hummus has become a dinner party staple. It’s funny to think that 10 years ago I had never tried it, and now everyone I know seems to have a tub or two of hummus in their fridge at all times. Even though grocery stores stock a wide variety of hummus flavors, making homemade hummus is worth the extra effort.

Caramelized Onion Hummus

Charles came up with the idea of Caramelized Onion and Balsamic Vinegar Hummus. He had bought some recently and decided that it is his favorite hummus flavor, and I thought it would be fun to recreate it for a small dinner party we were throwing. And luckily, he loved my version.

Caramelized Onion Hummus-4

I used a mix of balsamic vinegar reduction and balsamic vinegar straight out of the bottle. I wanted to reduce some of the vinegar to get the balsamic vinegar flavor without thinning out the hummus. I did add a few tablespoons of balsamic vinegar from the bottle to taste per Charles’s suggestion.

The reason why this hummus takes an hour to make is that you can’t rush the process of caramelizing onions. You need to go slow and keep the temperature low to get perfectly golden onions. It’s worth the extra time.

Caramelized Onion Hummus-6

Caramelized Onion and Balsamic Vinegar Hummus

Yields 6

1 hrPrep Time

1 hrTotal Time

Save Recipe


  • 2 Onions
  • 5 tablespoons Olive Oil
  • 1/2 cup, plus 3 tablespoons Balsamic Vinegar
  • 2 cans Chick Peas
  • 1/3 cup Tahini
  • 2-3 tablespoons of the liquid from the Chick Peas
  • 3 tablespoons Lemon Juice
  • 1 1/2 teaspoons Salt
  • 2 cloves Garlic


  1. Start by caramelizing the onions. Slice the onions in half, and then slice into thin long even slices. It's important that the onions are evenly sliced so that they cook evenly. Heat 3 tablespoons olive oil over medium low heat, add the sliced onions and toss to coat in the olive oil. Let simmer for 40 minutes, stirring frequently, until the onions are golden brown.
  2. While the onions are browning, heat 1/2 cup of balsamic vinegar over medium low heat, stirring frequently, until it reduces by half.
  3. Once the onions have caramelized and the balsamic vinegar has reduced, get to work on blending the hummus. Place 3/4 of the onions, balsamic vinegar reduction, remaining olive oil, chick peas, tahini, 2 tablespoons of the liquid from the chick peas, lemon juice, salt, and garlic in a blender or food processor. Blend on a medium speed until the hummus reaches a smooth consistency. Add more liquid from the chick peas and/or balsamic vinegar to the hummus to help get it to churn in the blender. I added about 3 extra tablespoons of balsamic vinegar to the hummus to add more flavor and to get it to churn.
  4. Chill the hummus and serve with warm slices of pita bread. Use the extra caramelized onions to garnish the hummus.

Roasted Red Pepper Hummus - via The Kittchen

You can get my recipe for Roasted Red Pepper Hummus right here.

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  • I might make this to take on our road trip in few weeks! Thanks for sharing on the What’s for Dinner link up!

    • I love a great road trip! This recipe was a big hit and perfect to take on the road!

  • Hil D

    Yummy! I’ve bought store-bought caramelized onion hummus before, never thought to make it. I may not share if I make it though so I can eat it all myself!

  • Charlene Bullinger Asay

    I love love love hummus. I will have to make this recipe. Thanks for sharing with us at Family Joy Blog Link Up Party this week! Have a great rest of your week. Hope we see you next week.

  • Raia Torn

    I love hummus and have long been toying with the idea of adding balsamic vinegar to it. You’ve convinced me! 🙂 I’d love for you to stop by my linky party and share this with us!

  • Caramelized onions make everything so yummy, don’t they? Thanks so much for sharing your delicious recipe with us at Share The Wealth Sunday!


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