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Romanian Caramelized Onion “Hummus”

Romanian Caramelized Onion “Hummus”

By Courtney Hill & Felisia TanFebruary 12, 2025

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Rating

We’re pretty dubious of chocolate hummus. But paprika-caramelized onion hummus? Now we’re talking. This dish was inspired by fasole bătută, a Romanian white bean puree topped with tomato- and paprika-enriched caramelized onions. It’s often eaten with sausages, but works wonderfully as a dip for bread, raw vegetables or crackers. We briefly warm the canned beans to soften them and infuse them with garlic. Heated beans also blend more easily.

Tip

Don’t be tempted to shorten the beans’ time in the food processor. The blending purees them but also aerates the mixture for a lighter, creamier texture. Also, don’t let the beans cool before processing them. They need to be blended while hot to achieve the proper consistency.

Ingredients
  • 2

    15½-ounce cans cannellini beans, rinsed and drained

  • 3

    medium garlic cloves, smashed and peeled

  • Kosher salt and ground black pepper

  • ¼

    cup plus 3 tablespoons neutral oil, divided

  • 1

    large red onion, halved and thinly sliced

  • 3

    tablespoons tomato paste

  • 1½

    teaspoons sweet paprika

  • Chopped fresh dill, to serve

Step 1

In a large saucepan, combine the beans, garlic, ½ teaspoon salt and 5 cups water. Boil over high, then reduce to medium and simmer, stirring, until tender and the skins begin to fall off, 20 to 25 minutes. Meanwhile, in a 12-inch skillet over medium-high, heat the ¼ cup oil until shimmering. Add the onion and ¼ teaspoon each salt and pepper; cook, stirring, until browned and softened, 8 to 10 minutes. Reduce to medium-low and add the tomato paste and paprika. Cook, stirring, until the mixture starts to brown and stick to the pan, 2 to 3 minutes. Stir in ¼ cup water and cook, scraping up any browned bits, until jammy, about 1 minute. Set aside off the heat.

Step 2

Use a colander to drain the beans, then place in a food processor. Add ½ teaspoon salt, then process until completely smooth, about 3 minutes. With the machine running, add the remaining 3 tablespoons oil and process until thick and creamy, about 1 minute. Taste and season with salt. Transfer to a shallow serving bowl, then spoon the onion mixture over the top and sprinkle with dill. Serve warm or at room temperature.

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