As per my 100 Things list, I am tackling #41 – Try a new recipe every month for a year. The previous months’ recipes can be found here:
Sep 2008: Butter Bean Burgers
Oct 2008: Pasta e Fagioli
Nov 2008: Sweet Potato and Cranberry Hash
Dec 2008: Potato-Onion Tartlets
Jan 2009: Butternut Squash Soup
Feb 2009: Apple Cinnamon Oatmeal Bread
Mar 2009: Hearty Bean Nachos
Apr 2009: Rice with Tempeh and Spinach
May 2009: Marinated Tempeh Stir-Fry with Broccoli and Bell Pepper
Jun 2009: Tomato Zucchini Casserole
There are certain things that just naturally go together, like Mondays and headaches, but an example of two good things that go together would be my friend, David, and hummus. Honestly, I am not sure there is anyone who knows him personally who does not immediately think of hummus when they think of him (and outstanding photography, of course, but really, hummus first.)
In honor of him and because today is his birthday (Happy Birthday, I love ya!), I decided it was only fitting that this month’s new recipe be this one I found some time ago on The Reluctant Vegetarian’s site. Whether you are vegetarian or not, check out her site. She has some great ideas. The picture and recipe are taken directly from her site. Please go visit her though and see everything else she has to offer. (Or follow her on Twitter: @reluctantveggie )

Caramelized Onion Hummus
INGREDIENTS
* 1 large Vidalia onion [or what you have on hand], sliced into rings
* 4 cups chickpeas (2 cans)
* 1/3 cup olive oil + 2 TB
* 2 TB tahini
* 2 cloves garlic
* 3 TB lemon juice
* kosher or sea salt
* pepper
* 1 TB parsley
DIRECTIONS
1. Caramelize onion [in oven or on stove] until soft and brown. set aside.
2. Combine ingredients [chickpeas through parsley] in cuisinart and blend until smooth.
3. Add onions and blend until desired smoothness.
4. Put into serving bowl, drizzle with a little olive oil, sprinkle with parsley.
5. Serve with pita bread, pita chips, fresh veggies or use as a condiment on black bean burgers and marinated tempeh sandwiches.
NEXT TIME
I would not change anything, other than going to Cedar’s Bakery for the ‘good’ pitas, rather than the ones I had to get at Schnucks. But the recipe? No, would not change a thing. It was absolutely delicious. Thanks again, Reluctant Vegetarian!









