Chipotle Caramelized Onion Hummus

August 11, 2017
Chipotle Caramelized Onion Hommus

This Chipotle Caramelized Onion Hummus recipe is seriously good. No joking around here! It’s got just the right blend of spice too.

Chipotle Caramelized Onion HommusChipotle Caramelized Onion Hommus

Chipotle Caramelized Onion Hommus


It was about time I made a hummus recipe. I bought some chipotle powder online from iherb last month, and I had a whole box of onions I bought from our local fruit shop. I decided to caramelize some of them. It made so much! (way more than the amount needed for this recipe – so look out for some other recipes using caramelized onions in the future!)

Chipotle Caramelized Onion Hommus

You could totally use store bought caramelized onions – but making your own tastes way better I reckon!

This is a great recipe to take to your next picnic, pot-luck or vegan BBQ! It’s also great for happy hour! Do you know what? This hummus would pair perfectly with the Black Midnight Bagels we made the other day!

Chipotle Caramelized Onion Hommus

Know someone who loves hummus!? (who doesn’t! 😜) Please share this Chipotle Caramelized Onion Hummus recipe with them!!


Chipotle Caramelized Onion Hommus
Chipotle Caramelized Onion Hummus
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Knock your socks off with this awesome variation on Hummus - Chipotle Caramelized Onion Hummus. You will not regret making this! 

For the Caramelized Onions:
  • 10 brown onions peeled and sliced
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp coconut sugar
For the Hummus:
  • 1 400g can chickpeas drained
  • 1 Tbsp tahini
  • 1 clove garlic
  • pinch salt
  • 1 Tbsp lemon juice
  • 1/2 cup caramelized onions
  • 1/2 tsp chipotle powder
  • 1/4 tsp sweet paprika
  • 1/4 cup olive oil
For the Caramelized Onions:
  1. Gently heat the olive oil in a large saucepan and add the sliced onions. Cook them down for 40 minutes on a medium to low heat, being careful not to burn and stirring occasionally. After 40 minutes add the balsamic vinegar and coconut sugar and cook for a further 10 to 20 minutes. Store in an airtight container in the fridge for up to 10 days.  

For the Hummus:
  1. Add all the ingredients to a food processor except for the oil. Blend for a minute or so and then add the oil gradually while still processing until it becomes reasonably smooth. Transfer to a bowl and top with additional onions, chipotle powder and oil if desired. Enjoy!

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