30 mins
~4 servings
An easy and decadent take on hummus without the blending! Mint and caramelized onions give this extra depth of flavor. Double the sauce quantity and mix in your favorite steamed greens to serve over rice for a full meal. Get extra fancy and fry some garlic for added texture and umami: Mince a small head or 5 large cloves of garlic. Heat 1/2 cup of oil in a non-stick pan on medium high. Throw in garlic and fry until all pieces are tanned, stirring occasionally. Pour garlic and oil through a strainer making sure to conserve oil for another use (like mixing into your rice). Enjoy!
Ingredients
- 2 medium onions, thinly sliced
- 3 tablespoons olive oil
- 1 15oz can or 2 cups cooked chickpeas
- 1/3 cup tahini
- 1 clove garlic, minced
- 1/3 cup fresh mint leaves, packed
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup water
Preparation
- Heat olive oil on medium in a medium sized pan
- Slice onion and toss into heated pan
- Sauté, stirring until translucent
- Reduce heat to low and let sit, stirring occasionally while preparing other elements
- Mince garlic and mint and juice lemon
- Add tahini to a bowl along with garlic, mint and salt
- Slowly add in lemon juice while stirring
- Once incorporated, slowly add in water while stirring to thin out sauce
- If sauce is too thick, add more water until desired consistency is met
- Check on onions, continue to cook stirring occasionally until caramelized and reduced in size significantly, if starting to stick, deglaze with water or wine
- Drain canned chickpeas, add them to a bowl with tahini sauce and caramelized onions, serve