Caramelized Onion Hummus!

Caramelized onion hummus!

I finally decided to try to recreate some of the best hummus I've tasted, which is the caramelized onion hummus on the olive bar at Wegmen's. I had half an onion that needed to be used, and time to caramelize!  I even remembered to measure, and take notes. Here's what I did.
                                                      Caramelized Onion Hummus

• 1 1/2 large onions (or 2 medium) sliced
• 3 cloves garlic
• 5 green onions, sliced
• 2 T. Extra Virgin Olive oil
• 1tsp. sea salt
• black pepper to taste
• 1 can chickpeas, or 2 cups cooked chickpeas
• drizzle of Agave
• 1 tsp. Balsamic Vinegar(optional)

Start sweating your onion and garlic in one T. olive oil on med. to med. high heat. Add one half teaspoon sea salt, and a few grinds of black pepper. Allow to sweat for 5 to ten minutes, turning heat down to med low for 35 to 40 minutes, stirring every ten minutes or so. You want the onions and garlic to be very soft and sweet, and a deep caramel color. About halfway through cooking add the Balsamic vinegar, if using. After they're done, add just a drizzle of Agave, or about a half teaspoon of sugar. This is also optional, but I think it makes the taste really pop.
Add your cooked or canned beans to a blender, food processor along with your onions and garlic, a half teaspoon of sea salt, one T. olive oil, and a few shakes of black pepper. Blend away till your hummus is smooth and creamy, and try not to eat it all with a spoon!
I think if you have Tahini, you could add one to two tablespoons and this would really be amazing. I still haven't gotten it, but I will add that the next time. Even without the tahini this is really delicious! The onions add such a richness it almost doesn't even seem like hummus! I bet this would be a great spread for a Portobello burger! I'm going to stir some into some pasta for a super delicious, inexpensive dinner! I hope you try this, I think I might start adding caramelized onions to everything!