Caramelized Onion and Raspberry-Blackberry Hummus Dip + Board

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Host the ultimate get-together when you prep this Caramelized Onion and Raspberry-Blackberry Hummus Dip + Board, featuring rich tastes of caramelized onions and homemade hummus and the fruity sweetness of fresh California Giant blackberries and raspberries. Share and enjoy!




    For the Hummus:

  • 1 (14 oz) can of chickpeas, strained and rinsed
  • 4 tablespoons of olive oil
  • 3 tablespoons tahini
  • Juice of 1 large lemon
  • Sea salt
  • For the Caramelized Onions:

  • 4 large shallots, roughly chopped into thin rings
  • 2 tablespoons olive oil
  • 1 tablespoons balsamic
  • ⅓ cup California Giant blackberries
  • ⅓ cup California Giant raspberries
  • Splash of water
  • Pinch of sea salt


      • Start by making the caramelized onions. Warm the olive oil in a medium size pan on medium heat.
      • Add in the shallots, balsamic and a pinch of sea salt.
      • Cook the onions for about 10 minutes, stirring often, until they soften.
      • Then add in the berries and cook down for another 10 minutes allowing the berries to soften and release their juices.
      • Add a splash of water if the pan ever dries out. Once ready, set the onion-berry mixture aside.
      • In a blender, add in the hummus ingredients and the caramelized onion-berry mixture. Blend until creamy.
      • Pour into a bowl and serve with crackers, toast, veggies and anything else you’d like!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!