I’m just going to be really honest with you all.
I used to hate hummus.
But then again, I used to also hate bananas and eggs and avocados. *audible gasps* I clearly didn’t know what was up back then.
Also. Still being honest here. The reason I didn’t put tahini in this recipe isn’t because I don’t like the taste of tahini. It’s actually because I don’t have any tahini at my house. And I don’t really intend to try to keep tahini at my house. Because I’ll use it once or twice and then it’ll go bad.
I’m a practical foodie. Sue me. Or blame my mom. (Feel free to add tahini to this recipe if that will make your soul really happy.)
With all that said, I want to proudly introduce to you the amazing, awe-inspiring, and completely delicious…bacon caramelized onion hummus. Dip it with a rice cracker or a rosemary cracker. Plop it on a salad or in a soup. Spread it on cucumber slices or a slice of toasted GF bread. Eat it with a spoon. Whatever suits you.
All you need to do is caramelize an onion, blend the ingredients TO DEATH in a food processor, and sauté some bacon to stir into the mix. Super easy.
Chickpeas are a great source of protein and healthy fiber, as well as other vitamins. As for the bacon (yes, I did just de-vegan-ize hummus), this recipe can still remain healthy if you choose your bacon carefully. Just stay away from nitrites and nitrates. I’ve always loved turkey bacon, but if you’re more of a “real bacon” person, then I’d highly suggest Trader Joe’s Uncured Applewood Smoked Bacon. It’s a family favorite.
You can’t go wrong with bacon. You just can’t. You also can’t go wrong with caramelized onions. They add just the most AMAZING twist to an already loveable classic dip.
Bacon Caramelized Onion Hummus
- 1 yellow onion
- 3 cloves garlic, minced
- 3 T olive oil, separated
- 2-3 strips bacon
- 1 15 oz can chickpeas
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 T water
Slice the onions. Drizzle 1 tablespoon olive oil in a fry pan and add the minced garlic and sliced onions. Cook until the onions are transparent and golden. Place the caramelized onions in your food processor.
Now cut up the bacon into little 1/4 in pieces. In the same fry pan used for the onions, cook up the bacon until it’s golden and a little crispy.
Drain the liquid out of the can of chickpeas. Add 2 tablespoons olive oil, chickpeas, lemon juice, salt, cumin, paprika, and water to your food processor. Mix for 5 minutes until smooth. Stir in the bits of cooked bacon. You can optionally save out some bacon, caramelized onion, and olive oil to garnish/drizzle on top before serving.