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Caramelized Onion Hummus

This hummus will convince you that homemade really is best.

  • 1 large or 2 medium onions, diced
  • 3 tablespoons avocado oil
  • 1 garlic bulb
  • 2 cups cooked* or 1- 450 g/15 ounce can chickpeas (cooking your own is very inexpensive)
  • 2 tablespoons tahini
  • juice of two lemons
  • 1/3 cup avocado oil
  • 1 teaspoon salt (salt only to taste if you are using canned chickpeas)
  1. Cut the top of the garlic bulb off,  place on a foil, drizzle with oil and wrap foil up around garlic.  Bake for 30 minutes.   Squeeze the softened garlic out of the bulb skin into blender jar. 
  2. Fry onions in a large fry pan on medium low heat until onions have caramelized.   Reserve a few tablespoons for garnish. 
  3. Place all ingredients into blender and process until smooth, adding water if necessary.  
Cooking Chickpeas
Place chickpeas in a large pot, cover with water allowing chickpeas to double in size. In the morning, drain, rinse and place in the same pot covering again with water.  Simmer for about 90 minutes.   Extra chickpeas freeze well. 


  1. Something has gone wrong here!
    15 oz = 425.24 g
    1450 g = 51.147 oz

    1. Em . . . what you are reading as 1450 is 1 450 g OR one 450 g

  2. We love hummus so I really need to try this soon!

  3. I just made this for supper tonight - YUM! The avocado oil gives it a surprisingly light and slightly sweet tast.

  4. We love hummus over here as well and this recipe sounds like a great one. I have not tried cooking my own chick peas but must try to do this. I also like to make hummus with white kidney beans in place of the chick peas!

  5. I made this yesterday, and I think it had way too much lemon? All I could taste was lemon. I just checked again to see if I put the incorrect amount in and it says 2 lemons? Sigh...everyone took some and left it. : (


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