Roasted Onion Hummus with Sautéed Green Beans and Vegetables

This unique twist on traditional hummus features roasted onions for a deeper, caramelized flavor that pairs beautifully with creamy tahini, lemon juice, and garlic. Served with a vibrant mix of sautéed green beans, carrots, bell peppers, and cherry tomatoes, this dish is both delicious and nutrient-packed. The roasted onion hummus adds a rich, savory base that perfectly complements the colorful vegetable medley, making it an ideal appetizer, snack, or side dish. With its bright flavors and wholesome ingredients, this dish brings together the best of Middle Eastern-inspired flavors in a way that’s easy and enjoyable for any occasion.

Full Recipe:

Ingredients

For the Sautéed Green Beans and Vegetables

  • Green Beans: 250g, trimmed
  • Carrot: 1 medium, thinly sliced
  • Bell Pepper: ½, diced (any color)
  • Cherry Tomatoes: 6, halved
  • Garlic: 2 cloves, minced
  • Oil for Frying: 1 tablespoon (olive oil or vegetable oil)
  • Salt: To taste
  • Paprika: 1 teaspoon

For the Roasted Onion Hummus

  • Onions: 2, peeled and quartered
  • Salt: 1 teaspoon
  • Olive Oil: 3 tablespoons
  • Garlic: 3 cloves, minced (use 1 clove if you prefer a milder garlic flavor)
  • Ice Cubes: 2 (helps with texture)
  • Lemon Juice: 2 tablespoons, freshly squeezed
  • Tahini: 4 tablespoons
  • Olive Oil: 3 tablespoons
  • Salt: 1 teaspoon, or to taste

Steps to Prepare

Step 1: Roast the Onions

  1. Preheat the oven to 400°F (200°C).
  2. Place the quartered onions on a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and sprinkle with a pinch of salt.
  4. Roast the onions for 25 minutes, until they’re tender and caramelized. Set aside to cool.

Step 2: Prepare the Hummus

  1. In a food processor, add the roasted onions, garlic, lemon juice, tahini, and the ice cubes.
  2. Blend until the mixture is smooth and creamy.
  3. Gradually add the olive oil while blending to achieve a smooth texture.
  4. Add salt to taste, blend again, and adjust seasonings if needed.
  5. Transfer the hummus to a bowl and set aside.

Step 3: Sauté the Green Beans and Vegetables

  1. Heat 1 tablespoon of oil in a large skillet over medium heat.
  2. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Add the green beans, sliced carrot, and bell pepper. Sprinkle with salt and paprika.
  4. Sauté the vegetables for about 8-10 minutes, or until the green beans are tender but still have a bit of crunch.
  5. Add the halved cherry tomatoes in the last 2 minutes of cooking, allowing them to soften slightly.
  6. Once done, remove the vegetables from the heat.

Step 4: Serve

  1. Spread the roasted onion hummus on a large serving plate or in individual bowls.
  2. Top the hummus with the sautéed green beans and vegetable mixture.
  3. Drizzle with a bit of olive oil, and garnish with additional paprika or fresh herbs like parsley if desired.
  4. Serve warm with pita bread, fresh veggies, or as a standalone dish.

Nutrition Facts (per serving, serves 4)

  • Calories: ~250
  • Protein: 5 grams
  • Carbohydrates: 18 grams
  • Fat: 18 grams
  • Fiber: 5 grams
  • Sugars: 5 grams
  • Vitamins and Minerals: High in Vitamin C, Vitamin A, and iron from the vegetables.

FAQs

Q: Can I use pre-cooked or canned chickpeas in the hummus?
A: This recipe doesn’t require chickpeas, but if you’d like a thicker hummus with additional protein, add ½ cup of cooked chickpeas.

Q: Can I substitute other vegetables for green beans?
A: Yes! You can use asparagus, broccoli, or even zucchini in place of green beans. Adjust the cooking time based on the vegetable.

Q: Can I use a different oil?
A: Yes, feel free to use any mild-flavored oil like avocado or sunflower oil, especially for frying.

Q: How do ice cubes help in hummus?
A: Ice cubes create a creamy, fluffy texture by emulsifying the ingredients, making the hummus smoother without additional oil.

Q: What’s a good substitute for tahini?
A: If you don’t have tahini, try using almond or cashew butter, but start with a smaller amount since they have a stronger flavor.

Tips for Making the Best Roasted Onion Hummus

  • Roast the Onions Well: Let the onions caramelize, as this adds a deep, sweet flavor to the hummus. The more golden they get, the better the taste.
  • Adjust Garlic: If you prefer a subtler garlic taste, use only one clove, or try roasting the garlic for a milder flavor.
  • Use Fresh Lemon Juice: Fresh lemon juice has a brighter flavor than bottled juice, which enhances the hummus’s taste.
  • Add Ice Cubes Gradually: If the hummus isn’t creamy enough, add another ice cube or two to reach your desired consistency.
  • Sauté the Vegetables Lightly: Keep some crunch in the vegetables to balance the creamy hummus.

Storage Tips

  • Refrigerator: Store any leftover hummus in an airtight container in the refrigerator for up to 4 days. The sautéed vegetables can also be refrigerated separately for up to 3 days.
  • Freezer: The hummus freezes well for up to 2 months. Store in a freezer-safe container, leaving some room for expansion. Thaw in the refrigerator overnight and stir before serving.
  • Reheating Vegetables: If reheating the sautéed green beans, use a skillet on medium heat to keep them crispy.

Conclusion

This Roasted Onion Hummus with Sautéed Green Beans and Vegetables is a nutritious, vibrant dish with layers of flavor and texture. The roasted onion hummus has a deep, savory taste that pairs wonderfully with the crisp sautéed vegetables, making it a fantastic choice for everything from an appetizer to a light main course. With its straightforward ingredients and simple preparation, this recipe is sure to become a staple for quick, satisfying, and healthy meals. Whether enjoyed as a dip with pita, a spread for sandwiches, or as part of a mezze platter, this dish brings a taste of Middle Eastern flavors into your kitchen. Enjoy!