Caramelized Onion-Spinach Hummus

This recipe is dedicated to my friend Carrie, who has eagerly been requesting it.
My co-op recently started churning out caramelized onion & spinach hummus. Some friends recently brought it to a picnic. It was good stuff, it sort of tasted like a less decadent version of spinach artichoke dip (even though it has no artichoke), so I thought I'd try to make it myself.

Caramelized Onion-Spinach Hummus (makes about 2 C)

• 1 can chick peas, drained
• 1 heaping Tbsp tahini
• 1 clove garlic
• juice of 1 lemon
• 1/3 C onion, chopped
• 2 C raw spinach, loosely packed 
• vegetable oil
• olive oil

1. In a food processor, puree the chick peas, tahini, garlic, lemon juice, and a bit of salt and pepper until smooth. It will be a bit dry--that's OK at this point.
2. Heat about 2 Tbsp vegetable oil in a frying pan at medium high heat. Begin sauteeing the onions, stirring frequently. When the onions begin to brown, turn the heat down, continue to caramelize for another 5-10 mins. Turn off the heat and set aside.
3. Start some water boiling for the spinach, cook the spinach for about 2 mins or until the leaves are wilted. Drain the spinach.
4. Add the caramelized onion, including the oil drippings from the pan, and spinach to the chickpea mixture. Process until smooth. If too dry, add a drizzle of olive oil.
5. Add additional salt & pepper if desired. If underseasoned, add paprika or cumin. 


Kitchen Notes: This hummus is a beautiful bright green shade the day it's made. It dulls to a more muted green as it sits.

Verdict? This didn't taste a thing like the co-op's hummus, but it was pretty delicious. The caramelized onion flavor is a welcomed hummus variation, and this is a quick, easy way to get a bit more spinach in your diet.