Oh man, you guys. I have been soo busy lately! Being in clinical 5 days a week, doing homework on top of that, applying for jobs, working out, cooking, blogging, cleaning, and visiting family out of town makes a girl a little exhausted. I’m so close to being done university though (less than a month!) so I’m really trying to power through it.
I have exciting news… My brother and sister in law welcomed a brand new baby boy last Wednesday. They live pretty far from here, so I won’t get to meet the little guy for a while, but he is so adorable and I am so excited to cuddle him! This is not my first time being an auntie (I have a 9 year old nephew, a 6 year old niece, and a 10 month old niece) and my sister is actually expecting a baby in a week as well, but literally nothing makes me happier than new babies. Thankfully I have a ginormous family and will probably spend my career working with newborns, so I won’t have to have 15 of my own.
Do you guys pack your lunches for work? I’m usually pretty good with them because I generally have an endless supply of freezer leftovers, but I’m always having to remind myself to pack my veggies. I try so hard to love vegetables and make sure that I get enough in my diet (I put spinach/kale in smoothies, roast vegetables, make stir fries) but I will never be one of those people who enjoys eating endless amounts of raw veggies. In order to force myself into doing it anyways, I need to have a dip. Seriously. I’m kind of childish like that.
Hummus is my dip of choice, mainly because of the protein and the endless variations I can create. Or make that, could create. I went a little heavy on the almond butter and hummus a couple weeks ago and burnt out the motor in my food processor. It was very sad. But lesson learned, next time I will not be cheap and buy the small version. Also, I will let it rest between recipes.
I made this recipe because it’s a little different from any other that I’ve tried, and also I have a minor obsession with caramelized onions (I looove them). If I’m being honest, I’m not usually a huge fan of balsamic vinegar – but I really did like it in this! Oh, and by the way, those Sweet Potato Wheat Thins are the best. Try them.
Balsamic Caramelized Onion Hummus:
Adapted from Once Upon a Cutting Board
Makes a large jar
1 tbsp Butter
1 small Yellow Onion, thinly sliced
1/4 cup + 1 tbsp Balsamic Vinegar, divided
1 1/2 tsp Brown Sugar
1 can (19 fl. oz) Garbanzo Beans (chick peas)
3 tbsp liquid reserved from can
3 tbsp Tahini
1 clove Garlic
2 tbsp Fresh Lemon Juice
1/2 tsp Salt
1/4 tsp Black Pepper
1. Heat butter in a large non-stick skillet over medium heat. Add onions and stir to coat. Spread onions out evenly across the pan and let cook, stirring about every 3-4 minutes, until softened and golden brown, about 20-30 minutes total. In the last 5 minutes of cooking, add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar, and stir to coat. Once they are caramelized to your liking, remove from pan. Save a small amount of onions to top the hummus later, if desired. Add the rest to the large bowl of a food processor.
2. Reserve 3 tbsp of the liquid from your can of garbanzo beans and drain the rest, rinsing the beans well. Add the garbanzo beans, liquid from the can, tahini, garlic, lemon juice, 1/2 teaspoon brown sugar, salt, and pepper to the bowl of your food processor (along with the caramelized onions). Process until smooth. Taste and adjust any ingredients, if necessary.
3. To make the balsamic reduction, add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil, and let simmer until reduced to a thick, syrupy liquid, about 1-2 tablespoons worth. Remove from heat and set aside.
4. Serve hummus topped with reserved caramelized onions and balsamic reduction, or blend all ingredients and store in an airtight container in the fridge for up to a week.