Garlic, caramelised onion and rosemary hummus

This beautiful caramelised onion hummus dip recipe is swirled with roasted onions, fragrant rosemary and high quality olive oil. Serve with crunchy homemade pita crisps for a healthy lunchtime snack.

  • 10 mins preparation
  • 30 mins cooking
  • Makes 2 cup
  • Print


Garlic, caramelised onion and rosemary mix
  • 4 unpeeled garlic cloves
  • 3 small red onions, sliced into 1cm-thick rounds
  • 1 tablespoon chopped rosemary, plus 2 teaspoons extra
  • 2 teaspoon balsamic vinegar
  • 2 tablespoon olive oil
Basic hummus
  • 400 gram can chickpeas, rinsed
  • 2 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 2 tablespoon warm water


Garlic, caramelised onion and rosemary hummus
  • 1
    Preheat oven to 200°C (180°Cfan-forced). Grease and line an oven tray.
  • 2
    Place garlic cloves, onion and rosemary onto prepared tray. Drizzle with balsamic and oil. Roast for 30 minutes or until caramelised.
  • 3
    Make basic hummus: Place chickpeas, tahini, cumin, salt, juice, oil and the warm water in a food processor; process until smooth.
  • 4
    Add roasted garlic flesh to the hummus and three-quarters of the onion. Serve topped with extra rosemary and remaining onion.


Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.

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