Caramelized Onion Hummus - Low Carb, Paleo, Gluten Free, Dairy Free

I have had so much fun creating different low-carb, paleo hummus versions. If I am going to a get together that requires me to bring a side dish, I love to do a hummus trio and serve it with fresh vegetables on the side. Then I love to watch people’s faces when I tell them there are no garbanzo beans in the recipe.

Check out some of my other favorite hummus and dip recipes:

• Avocado Hummus
• Balsamic Hummus
•  Greek Onion Dip
• Carmalized Onion and Bacon Dip
• Salt and Pepper Vegetable Chips

 

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1 Large Zucchini – Peeled and Cubed

1 Medium Sweet Onion – Thinly Sliced

½ Lemon - Juiced

¼ Cup Creamy Roasted Tahini with Sea Salt

3 Large Cloves Garlic - Minced

3 Tbs. Olive Oil - Divided

1 teaspoon Cumin

1 teaspoon Sea Salt

DIRECTIONS

In a large sauté pan over low-medium heat, add 2 Tbs. olive oil, onions and pinch of salt and pepper. Cook until onions are nice and caramelized. About 20 minutes.

In a food processor, combine zucchini, caramelized onion, lemon juice, tahini, garlic, remaining 1 Tbs. olive oil, cumin and sea salt. Pulse until smooth and creamy.

Refrigerate at least one hour prior to serving.

Prep Time – 15 Minutes

Cook Time – 20 Minutes

Makes Servings: 10

Per Serving:  ¼ Cup

Calories – 62

Protein – 1.8 g

Carbs – 3 net g

Fat – 4.9 g

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***