Fork-smashed hummus and Emily’s balsamic cioppolini

A few weeks ago the roomies and I were treated to an amazing dinner at our Suzie and Emily’s place. While everything was delicious, the highlight for me was Emily’s balsamic glazed cioppolini. Their sweetness came as a shock, a shock that had me thinking about those little guys day and night. Even with the incredible food we encountered throughout Portugal and Spain, Catherine and I agreed that “Operation Cioppolini” was a must as soon as we arrived home.

The idea for hummus came out of sheer desperation. While falafel and schwarma abounded throughout Spain, it seemed that everywhere we went was fresh out of hummus! Really, it happened two or three times this way.

Both recipes are easy, healthy, delicious and flexible. Add what you think will make them taste better; omit what you don’t like. The hummus is especially easy since it doesn’t require a food processor.

Trust me, this one’s a winner

Fork-smashed hummus with garlic and lemon

Makes two lunch-sized portions

We were hoping to add some fresh herbs, but believe it or not couldn’t get our hands on any. I think it’d taste even better with something fresh and green like Italian parsley, basil or maybe even thyme.

1 can garbanzo beans

¼ cup veggie broth

2 cloves garlic

¾ fresh lemon juice

2 tablespoons EVOO

1 tablespoon finely minced fresh herb

Salt and pepper to taste

Heat the veggie broth to medium in a medium-sized, shallow pan. Rinse the garbanzos in a colander and pour into the broth. Heat until broth has evaporated, about 5-8 minutes. Test the beans with a fork for tenderness about half way through. Once the broth has evaporated they should mash easily. If they’re still hard, heat for a few extra minutes with a few additional tablespoons of broth.

Mashed chickpeas, the consistency of course paste

Move beans to a large bowl and mash with a fork until they’re the consistency of a thick, course paste. Mash in garlic and slowly add the lemon juice and EVOO. Stir until all ingredients are evenly distributed and a course yet creamy texture is achieved. Serve with a drizzle of EVOO in shallow bowls, or topped with balsamic cioppolini.

We dipped green beans, cherry tomatoes, carrots and radish into ours but use whatever’s in season and yummy!

Fresh veg for dipping makes a fresh and filling lunch

Emily’s balsamic cioppolini

Make as few or as many as you want. I’d air on the side of making a lot because fresh cioppolini really shrink down. Also, it’s hard to stop eating them.

8-10 fresh cioppolini onions

1 1/2 tablespoons EVOO

2 tablespoons sugar

¼ cup vegetable broth

2 tablespoons balsamic vinegar

Add the oil to a small non-stick pan and heat to low. Remove the tough, dirty outer skin of the cioppolini and cut both sides so that they are flat, allowing for even browning. When the oil is hot add the onions and let brown on each side for about five minutes, or until golden. Divide one tablespoon of sugar on top of each onion, and then flip. Use the remaining tablespoon of sugar for the other side. Caramelize both sides for another five minutes each, checking for brownness frequently.

Depending on size, some take longer to brown than others

Pour in vegetable broth and heat until evaporated, about 5-8 minutes. Add the balsamic vinegar and reduce until the onions are dark brown on both sides and the vinegar is syrupy. Serve as a side dish, or add a few to the top of hummus and spoon over some of the balsamic syrup.

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7 Comments

Filed under Recipes

7 responses to “Fork-smashed hummus and Emily’s balsamic cioppolini

  1. Asher

    Some spiciness would excite the dish even more I think. For the balsamic vinegar sirop you can best use brown/dark sugar because it gives a nicer sirop and better taste… (the sticky brown sugar!)

    But it looks very good, can I try?

    • First of all, I’d be honored if you tried the recipe! Please let me know how it turns out. You’re totally right about the sugar, I should have indicated brown in the recipe! I also love the spiciness idea, what would you recommend adding?

  2. Sarah

    Lauren, I’m having so much fun reading your posts! I’m definitely going to make these cioppolinis- I had them in a restaurant recently and I was wondering how to recreate them! Take care and keep writing 🙂
    xo, Sarah

  3. Rachel

    Yummmm! This sounds delish.

  4. Viv

    Hi Lauren – Love reading your blog. Your photos are terrific too. The picture of what was left of your radishes and carrots made me smile. I am now going on a quest for cioppolini and will make this recipe for sure! Viv

  5. Hi Lauren,

    It’s Christina, from Hatherleigh Press. This recipe is wonderful. It will for sure be in the cookbook, with your name under it 🙂

    Thanks again.

    Christina Anger

  6. But, would Emily like credit for this too?

    🙂

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