Caramelized Onion Hummus as an extra
with Roasted Chickpeas and Garlic Pita Chips
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Garlic Blend
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven until almost crispy, 10-12 min. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast until crispy, 6-8 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1/4 tsp sugar and season with salt. Cover and cook, stirring occasionally, until dark golden-brown, 4-6 min.
Meanwhile, cut each pita into 6 wedges (12 wedges total). Stir together half the garlic puree and 1 tbsp oil in a small bowl. Arrange pita wedges on a foil-lined baking sheet. Brush tops with garlic oil. Bake in the middle of the oven until pita wedges are crisp, 7-8 min. (TIP: Keep your eye on the pita wedges so they don’t burn!)
Roughly chop parsley. Add hummus to a serving dish. Top with caramelized onions and half the roasted chickpeas. (TIP: Save the remaining roasted chickpeas for a snack or salad topper!) Sprinkle parsley over top and drizzle with 1/2 tbsp olive oil. Serve garlic pita chips on the side for dipping.