Caramelized Pearl Onion Dip with Creamy Feta Hummus

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Caramelized Pearl Onion Dip with Creamy Feta Hummus

Sweet, sticky caramelized pearl onions roasted with garlic cloves in plenty of olive oil, piled on top of a creamy vegan feta hummus. This is the kind of dip that steals the show at any table. Serve it warm with toasted sourdough and let people fight over the last scoop.

Course Appetizer, Dip, Snack

Cuisine Mediterranean, Middle Eastern, Vegan

Keyword Caramelized onion dip, Caramelized onion hummus, Caramelized pearl onions, Feta hummus, Gluten-free dip, Hummus dip, Party dip, Pearl onion dip, Pearl onion recipe, roasted garlic hummus, Roasted onion dip, vegan appetizer, Vegan dip recipe, Vegan onion dip, vegan party food, Warm dip recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 313kcal

Equipment

Baking Tray
aluminum foil
Food Processor or Blender
Wide shallow serving bowl

Ingredients

For Caramelized Pearl Onions:

400 g pearl onions peeled, fresh or frozen
1 whole garlic bulb peeled
60 ml olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoker paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano

For the Feta Hummus Base:

400 g chickpeas drained and rinsed
3 tbsp vegan yogurt unsweetened
60 g vegan feta
2 tbsp olive oil
2-3 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2-3 tbsp cold water as needed
1 tbsp tahini optional, for a thicker consistency

To Serve:

Fresh parsley finely chopped
Drizzle of hot sauce or chili oil
Extra virgin olive oil
Sourdough bread sliced and toasted

US Customary - Metric

Instructions

Roast the onions. Preheat the oven to 400°F (200°C). Place the pearl onions and garlic cloves in a baking tray. Pour the olive oil over them and season with salt, pepper, smoked paprika, garlic powder, onion powder, and oregano. Toss everything together until well coated and the onions are swimming in the seasoned oil. Cover tightly with aluminum foil and roast for 30 to 35 minutes, stirring once halfway through, until the onions are deeply golden, sticky, and caramelized.
Make the hummus base. While the onions roast, add the chickpeas, vegan yogurt, vegan feta, olive oil, lemon juice, salt, and pepper to a food processor or blender. Blend until very smooth and creamy, scraping down the sides as needed. Add cold water a tablespoon at a time until you reach a silky, scoopable consistency. If you want it thicker and richer, add the tahini and blend again. Taste and adjust salt and lemon.
Assemble. Spoon the hummus into a wide shallow bowl and use the back of a spoon to create a well in the center. Pile the caramelized pearl onions and roasted garlic cloves on top, spooning over all the sticky juices from the tray. Drizzle with hot sauce or chili oil and extra virgin olive oil. Finish with chopped fresh parsley.
Serve warm with sliced and toasted sourdough bread.

Notes

Frozen pearl onions work perfectly and save a lot of peeling time. The foil cover is essential for even caramelization. For the smoothest hummus, remove the skins from the chickpeas before blending. The dip is best served with the onions still warm on top of the hummus.

Nutrition