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PREP TIME |
TOTAL TIME 15 min + 2 hrs caramelization |
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COOK TIME 2 hrs caramelizing time |
SERVINGS Serves 6-8 |
INGREDIENTS
- 1 (14 ounce) can chickpeas, drained and rinsed
- ½ cup tahini
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon, juiced
- 1 tablespoon olive oil, plus more for serving
- ¼ cup ice water
- 1 large sweet onion, thinly sliced or diced
- 3 tablespoons salted butter
- ¼ teaspoon dried thyme
- 1 cup Josh Pond's Frozen wild organic Maine blueberries, thawed plus more for serving
INSTRUCTIONS
- Heat the butter in a large skillet over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper and the thyme. Cook for 10 to 12 minutes, stirring often, until the onions begin to soften. Turn the heat down to low and cook, stirring often, until the onions are dark brown and caramely, anywhere from 1 to 2 hours.
- Place the chickpeas, tahini, caramelized onions (reserve a portion for the topping), thawed blueberries, garlic, olive oil, lemon juice, and a big pinch of salt and pepper in a food processor and blend. After a few minutes, blend in the ice water, streaming in a little at a time, until smooth and creamy.
- Spread the hummus on a plate or bowl. Top with the extra caramelized onions, blueberries, fresh thyme, and flaky salt. Drizzle on some olive oil. Serve!
