I decided to start spring break a day early and not go to school today. I already had all my homework that was due after break and figured I could have a much more productive day at home…so here I am. Besides, after the snow storm yesterday  I have got little motivation in leaving my house. I am so happy spring break  (or should I call it winter break ) is finally here. Now that I have a week off I am thinking about writing a couple entries/ day rather than just my usual one/day.  Plans for this week? Nope, just to workout, blog, see my girlfriends, blog, cook, and do more blogging…living stress-free for the next week is going to be paradise.

  Today is also Doodle dog’s birthday. The old mutt just turned six. It felt like just yesterday when I was in grade five driving down to southern Alberta with the fam jam to pick her up from the breeder’s. Oh well…she will always be my  little cuddle buddy of a puppy.

I always find it fun to try new things at the supermarket and then make my own new and improved version of it. A while back, even before I started my healthy lifestyle, my Mom had bought hummus topped with caramelized onions by Sabra. Here’s my version of  caramelized onion hummus recipe… so simple to make and tastes so fresh and delish. 



1 small or 1/2 large red onion thinly sliced

1 tbsp oil of choice (I use safflower oil)

1/2 tsp + 1 tsp of salt

1/4 tsp Pepper

1/4 tsp + 1/2 tsp of Paprika

1/2 tsp Agave Nectar

3 tbsp Water

19 oz Chickpeas drained. Reserve 1 tbsp of the liquid

1 tbsp Tahini

3 Garlic cloves

Juice of 1 lemon


Add safflower oil in skillet and heat to medium-high. Add in the onions and stir them around until they are all coated in oil.

Add in your 1/2 tsp of salt, pepper and 1/4 tsp of paprika. Drizzle on the agave and keep on stirring.

Let onions brown. They should be slightly sticking to the skillet. If they start sticking too much add in your water and let it evaporate. 

Put onions in a bowl and set aside. 

Meanwhile add chickpeas, tahini and garlic into a food processor or blender. Pulse on high for about a minute or so or until mixture starts to look slightly pasty. Squeeze in lemon and rest of the seasoning and let pulse for another few minutes.

Your caramelized onions should  be slightly cooled by now. Chop them up into smaller pieces. You can stir them into your hummus or garnish them on top. Enjoy. Yields about 16 2 tbsp servings

Calories: 54; Fat: 1.7 grams (saturated: 0.2 No trans) Sodium: 90 mg; Potassium: 70 mg; Carbohydrates: 8 grams; Fiber: 1.5 grams; Proteins: 1.8 grams


    • Maddi says:

      Haha Agreed!! My family and i are travelling to the Middle East in the next month or so and I am totally stoked about all the hummus I’ll be consuming :)

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