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This French Onion Hummus (Caramelized Onion Hummus) combines creamy homemade hummus with deeply caramelized onions and shallots for a savory dip inspired by classic French onion dip. Serve this easy caramelized onion hummus with pita chips, crackers, or fresh vegetables for an appetizer, snack, or party dip.
This is my take on the timeless French onion dip that has been a favorite at family gatherings and holiday parties for generations. Serve it alongside ruffled potato chips, and watch this creamy, plant-based hummus disappear. And it’s a great addition to Tailgating Snacks Month!
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Health benefits
This French Onion Hummus is a nutritious dip made with chickpeas, tahini, olive oil, and onions.
Chickpeas provide plant-based protein and fiber, which can help support fullness and digestive health. Tahini and olive oil add heart-healthy unsaturated fats, while onions provide antioxidants and other beneficial plant compounds.
Served with fresh vegetables or whole-grain pita, this hummus makes a satisfying snack or appetizer that combines protein, fiber, healthy fats, and plenty of flavor. I even love it as a light lunch!
How to make
There are just two basil steps to make this delicious and easy hummus recipe: caramelize the onions (that’s the step that takes the longest). And make the hummus (super simple done in the food processor).
The key to this French onion hummus is taking the time to properly caramelize the onions. Cook them slowly until they are deeply golden brown and soft. The vegetable broth adds moisture and helps loosen the flavorful browned bits from the bottom of the skillet.
Cooking Tip: Caramelized onions can vary considerably in cooking time depending on the pan, heat, onion variety, and how deeply browned you want them. Use their appearance and texture as your guide rather than relying only on the clock.
For creamy hummus, don’t discard the liquid from the chickpeas. This liquid, called aquafaba, can be added to the food processor to create a smooth, creamy consistency without making the hummus watery.
If you aren’t familiar with tahini, it’s kind of like natural peanut butter, and the oils may separate from the solids. You want to stir those back together before using the tahini. The easiest way I’ve found to do that is to pop the glass jar in the microwave until it’s all good and melty, then stir it together. If your tahini is in a plastic jar, simply transfer it to a microwave safe container or pop it into a mason jar for easier storage and microwaving.
The caramelized onions are blended into the hummus for flavor, while some are reserved for the top. The extra onions add texture and make the hummus look especially inviting when served.
Can I use dried chickpeas instead of canned?
Yes, you can used dried chickpeas for this dip. Cook the dried chickpeas until they are very tender, then use some of the cooking liquid in place of the canned chickpea liquid. Very tender chickpeas will produce a smoother hummus.
Why is my hummus too thick?
Hummus can thicken depending on the chickpeas and how much liquid they contain. Add reserved aquafaba, water, or additional olive oil 1 tablespoon at a time until the hummus reaches your preferred consistency.
Serving Suggestions
Serve French Onion Hummus with:
- Pita chips or pita bread
- Crackers
- Tortilla chips
- Sliced baguette or toasted bread
- Carrot sticks
- Celery sticks
- Cucumber slices
- Bell pepper strips
- Radishes
- Snap peas
- Cherry tomatoes
It also makes a flavorful spread for sandwiches, wraps, veggie burgers, and flatbreads.
More hummus recipes
Ain’t no party like a hummus party! Put out several flavors of hummus so that guests can find their favorite. Classic hummus, Sweet Potato Hummus, Pineapple Serrano Hummus, beet hummus, and roasted jalapeno and avocado hummus.
Storage and make ahead
Can I make French Onion Hummus ahead of time?
Yes, you can make the hummus up to 2 days ahead and store it covered in the refrigerator. The flavors may become even more pronounced as it rests. Add the caramelized onion and other garnishes just before serving.
Storing leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving. If it thickens in the refrigerator, stir in a small amount of water or reserved aquafaba to restore the creamy consistency.
For the best flavor and texture, let the hummus sit at room temperature for about 15–20 minutes before serving.
More French Onion Recipes
If you love French Onion Flavors like I do, you’re going to want to try all of my recipes: French Onion Soup Dip, French Onion Bruschetta, French Onion Tart, French Onion Gnocchi, Caramelized Onion Bisque, and Onion Soup Mix Dip from scratch.
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Recipe
French Onion Hummus
Ingredients
For the Caramelized Onions
- 1 tablespoon olive oil
- 4 small onions thinly sliced about 4 ½ cups
- ½ teaspoon kosher salt
- 2 shallots finely diced
- 1 cup low-sodium vegetable broth
For the Hummus
- 14 ounces can of chickpeas drained, reserving the liquid
- ¼ cup reserved chickpea liquid (aquafaba), plus more as needed
- 2 tablespoon tahini
- 1 small garlic clove
- 1 tablespoon extra-virgin olive oil plus more for serving
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon coconut sugar or brown sugar
For Garnish
- Caramelized onions and shallots
- Extra-virgin olive oil
- Crushed red pepper flakes
- Fresh or dried thyme leaves
Instructions
Caramelize the onions
- Heat a large nonstick skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, add the sliced onions and kosher salt. Stir to coat.1 tablespoon olive oil, 4 small onions thinly sliced, ½ teaspoon kosher salt
- Reduce the heat to medium or medium-low and cook, stirring regularly, until the onions are deeply golden brown and caramelized, about 20–40 minutes, depending on the heat in your pan. Adjust the heat as needed to prevent the onions from burning.
- When the onions have browned beautifully, Add the diced shallots and cook for 2–3 minutes.2 shallots
- Add ¼ cup of the vegetable broth and stir, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the liquid has been absorbed. Repeat with the remaining broth, adding ¼ cup at a time and allowing the onions to absorb most of the liquid before adding more. Remove from the heat and let the caramelized onions cool.1 cup low-sodium vegetable broth
Make the hummus
- Drain the chickpeas, reserving the liquid from the can.14 ounces can of chickpeas
- Add the chickpeas, ¼ cup reserved chickpea liquid, tahini, and garlic to a food processor. Process until smooth, scraping down the sides as needed.¼ cup reserved chickpea liquid, 2 tablespoon tahini, 1 small garlic clove
- Add about ¾ of the cooled caramelized onions, reserving the rest for garnish. Add the olive oil, salt, black pepper, brown sugar, and crushed red pepper flakes. Process until smooth and well combined.1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon coconut sugar or brown sugar
- If the hummus is too thick, add additional reserved chickpea liquid 1 tablespoon at a time until it reaches your desired consistency.
- Taste and adjust the salt and pepper as needed.
- Transfer the hummus to a serving bowl. Top with the reserved caramelized onions and shallots. Drizzle with olive oil and sprinkle with crushed red pepper flakes and fresh or dried thyme.Caramelized onions and shallots, Extra-virgin olive oil, Crushed red pepper flakes, Fresh or dried thyme leaves
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
So flavorful and so easy to snack on! This hummus is my new favorite! I just know you’ll love it too! Debi, author, Life Currents