Hummus with Caramelized Shallots, Lemon and Rosemary
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can chickpeas, approx. 400 g
- 3 teaspoons tahini
- 3 sprig rosemary
- 5 shallot (s)
- 3 teaspoons honey, if possible rosemary honey
- 2 tablespoon oil, neutral
- 1 tablespoon balsamic vinegar
- 1 lemon (s), juice it
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cut the shallots in half and cut into half rings. Heat the oil in a small pan and fry the shallots with the rosemary sprigs over medium heat for approx. 20 minutes until translucent. Remove the rosemary and caramelize the shallots with the honey. Deglaze with the balsamic vinegar. Remove from the fire and let cool down a bit.
- In the meantime, put the chickpeas and their liquids in a tall container and puree them.
- Add the shallots and puree them finely. Add the tahini and mix well. Add enough lemon juice until the mixture is creamy. Season to taste with salt and pepper. If you want, you can add a pinch of lemon zest.
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