Caramelized Onion and Raspberry-Blackberry Hummus Dip + Board

Name: Caramelized Onion and Raspberry-Blackberry Hummus Dip + Board
Ingredients: 1 (14 oz) can of chickpeas, strained and rinsed; 4 tablespoons of olive oil; 3 tablespoons tahini; Juice of 1 large lemon; Sea salt; 4 large shallots, roughly chopped into thin rings; 2 tablespoons olive oil; 1 tablespoons balsamic; ⅓ cup California Giant blackberries; ⅓ cup California Giant raspberries; Splash of water; Pinch of sea salt

Host the ultimate get-together when you prep this Caramelized Onion and Raspberry-Blackberry Hummus Dip + Board, featuring rich tastes of caramelized onions and homemade hummus and the fruity sweetness of fresh California Giant blackberries and raspberries. Share and enjoy!

INGREDIENTS

For the Hummus:

1 (14 oz) can of chickpeas, strained and rinsed
4 tablespoons of olive oil
3 tablespoons tahini
Juice of 1 large lemon
Sea salt

For the Caramelized Onions:

4 large shallots, roughly chopped into thin rings
2 tablespoons olive oil
1 tablespoons balsamic
⅓ cup California Giant blackberries
⅓ cup California Giant raspberries
Splash of water
Pinch of sea salt

DIRECTIONS

- - Start by making the caramelized onions. Warm the olive oil in a medium size pan on medium heat.
- - Add in the shallots, balsamic and a pinch of sea salt.
- - Cook the onions for about 10 minutes, stirring often, until they soften.
- - Then add in the berries and cook down for another 10 minutes allowing the berries to soften and release their juices.
- - Add a splash of water if the pan ever dries out. Once ready, set the onion-berry mixture aside.
- - In a blender, add in the hummus ingredients and the caramelized onion-berry mixture. Blend until creamy.
- - Pour into a bowl and serve with crackers, toast, veggies and anything else you’d like!

Caramelized Onion and Raspberry-Blackberry Hummus Dip + Board

INGREDIENTS

For the Hummus:

For the Caramelized Onions:

DIRECTIONS

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