Go Back

Caramelized Shallot Hummus

Course Appetizer
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups


  • 1 can chickpeas
  • 3 tbsp tahini
  • 3 shallots
  • 1 small garlic clove
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1 tsp brown sugar
  • 1/3 cup water

For toppings:

  • olive oil
  • zaatar
  • paprika


  1. Remove the skin from the shallots and slice them thinly. 

  2. Heat up 1 tbsp of olive oil in a pan over medium heat. When hot, add the sliced shallots and stir to distribute evenly.

  3. Allow the shallots to cook over medium-low heat until they become soft and start to caramelize. Add the tsp of brown sugar into the pan and mix to allow it to melt in with the shallots. Cook until they reach a dark honey brown colour - the time will depend on your pan and temperature.

  4. Set the shallots aside to cool. Rinse the chickpeas and put them in a food processor. Reserve some cooked shallots and some chickpeas for decorating later.

  5. Add the tahini, garlic, salt, pepper, and olive oil to the food processor. Add the shallots when they are cooled. Process on high.

  6. As the hummus begins to break down, add in some of the water while processing. Start with a small amount, and pause the processor to check the texture as you go. Don't add all the water at once, or else you risk making it too soupy. You may not need the entire 1/3 cup to reach your desired consistency. 

  7. To serve, spread out the hummus in a dish. Arrange the reserved shallots and chickpeas on top, along with some zaatar and paprika. Drizzle olive oil over the whole thing and serve with crackers, pita, or vegetables.