Roasted Onions with Creamy Hummus Dipping Sauce
By Amie Valpone
I must say roasted onions are the most popular recipe with my audience who cannot get enough of the sweet flavors and tenderness of this recipe. Roasted onions are one of the easiest veggies to roast and they’re ideal for any night of the year, but I love to make them weekly in the spring when so many new flavors are showing up in the farmer’s markets.
I used a combination of red and white onions but you can choose one or the other if you prefer. Whatever floats your boat! As for the Creamy Hummus Dipping Sauce, I have a feeling you’re really going to love this because it’s made from super tender sweet potato flesh and creamy hummus. It may be one of the easiest dips you’ll ever make and I assure you, you’ll be making it again and again well into the summer.
You can serve this recipe as a side dish for an easy weeknight meal for yourself or your family as we all become more accustomed to solo time during this stay-at-home order or you can make it fancy and serve it for a weekend appetizer at a dinner party in the future. Whichever way you choose, I know you’ll enjoy these naturally sweet flavors and a touch of brightness just in time for spring.
Roasted Onions with Creamy Hummus Dipping Sauce
Serves 4
Ingredients
Roasted Onions
2 large red onions, peeled and quartered
2 large white onions, peeled and quartered
1 Tbsp. extra-virgin olive oil
½ tsp. sea salt
¼ tsp. freshly ground pepper
2 tsp. finely chopped fresh basil, for garnish
Creamy Hummus Dipping Sauce
2 large sweet potatoes
4 Tbsp. hummus
¼ tsp. freshly ground pepper
Directions
Preheat the oven 400 degrees F. Line two large rimmed baking sheets with parchment paper.
Place the onions on one of the prepared baking sheets and drizzle the onions with the olive oil. Sprinkle sea salt and pepper on top and roast for 40 minutes or until tender and golden brown on top. Place the sweet potatoes on the remaining prepared baking sheet and poke holes in them with a fork. Rub the sweet potatoes with the remaining 2 tsp. olive oil and place into the oven to roast for 45-60 minutes or until tender.
Remove the sweet potatoes from the oven and discard the skins. Scoop out the sweet potato flesh and place in a medium bowl. Add the hummus and pepper and mix well to combine. Transfer to a serving bowl and set aside.
Remove the onions from the oven, set aside to cool for 5 minutes then transfer to a serving platter and serve with the dipping sauce. Sprinkle the onions with fresh basil and serve warm.
