Recipe + Photo by April Viar 

Prepare to be swept away by the irresistible fusion of sweet caramelized onions, savory hummus and aromatic garlic with a touch of cracked black pepper. This caramelized onion hummus sandwich, crowned with crispy veggies, is the ultimate lunchtime indulgence. Whether you’re dipping, spreading or crafting a gourmet sando, this recipe offers endless possibilities for culinary bliss. 

Servings: 4-8

INGREDIENTS

• 2 cans chickpeas, rinsed and drained
• 2 large sweet white onions, sliced 
• 2 tbsp olive oil 
• 2 tsp packed brown sugar
• 1/2 tsp salt 
• 2 tsp tahini 
• 1 tsp cracked black pepper
• 4 cloves garlic, sliced
• 1 tbsp fresh lemon juice 
• Loaf of fresh sliced sourdough bread
• 4 mini cucumbers, sliced 
• 1 tomato, sliced
• 1 red bell pepper, sliced
• 1 cup leafy salad greens 
• 1 bag of Live Love Pop Certified Vegan Truffle Popcorn

DIRECTIONS 

• Slow and low is the key to achieving perfectly caramelized onions. So with patience and care let the onions simmer in olive oil over low to medium heat for 20 minutes until they are tender. As the onions cook, remember to stir occasionally to ensure even caramelization and to prevent sticking. Then add the brown sugar and continue cooking on low for an additional 15 to 20 minutes until the onions have turned a light golden brown. Sprinkle the salt over the onions and mix well. Remove from heat and set to the side. 
• Combine chickpeas, fresh lemon juice, tahini, cracked black pepper, garlic cloves and caramelized onions in a food processor. Process the mixture until you achieve the perfect hummus consistency, smooth and creamy with all the flavors blended together.   
• Grab two slices of sourdough bread, slather the caramelized onion hummus on both sides of the bread. Then layer with sliced mini cucumbers, tomatoes, red bell peppers and leafy greens. Served with a side of one of my favorites, Live Love Pop’s Certified Vegan Truffle Popcorn.