This hummus tastes even better than the store-bought version—and it won’t give you garlic breath.


1/2 of a medium onion, thinly sliced

vegetable oil of your choice, for frying

juice of one lemon

3 tbsp tahini

1 tsp salt, or to taste

3/4 vegetable oil of your choice, or water for a lighter version—a half oil and half water mix is also good

2 cups cooked chickpeas


Caramelize the onions by sauteing them with oil over medium heat for 10 minutes, stirring frequently. Saute for another 10 minutes on low heat, stirring occasionally. Turn off heat when the onions are a translucent dark brown. Set aside.

In a food processor or powerful blender, blend together tahini and lemon juice. Add onions, salt, and about a 1/4 cup of oil or water (or the half- and half-mix). Blend. Add approximately one third of the chickpeas and blend. Scrape down the sides with a rubber spatula or spoon as needed. Continue alternating oil/water and chickpeas until all incorporated.

Serve with pita bread, corn chips, chopped veggies, or whatever else you like.

Variation: for a spicy version, add 1-3 tbsp of sriracha sauce.