1 cup olive oil
3 cloves garlic, minced
1 cup chopped onion
1 cup red wine
1 teaspoon garlic powder
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried tarragon
1 teaspoon salt
3 teaspoons paprika
Heat olive oil in a large nonstick skillet over medium heat. Saute garlic in olive oil until golden. Remove skin from garlic and brown in olive oil.
Stir in onion, red wine, garlic powder, rosemary, thyme and dried tarragon. Mix thoroughly.
Cook, stirring, until garlic is tender. Stir in salt and paprika. Reduce heat to medium high and cook, stirring occasionally, for 3 1/2 minutes.
Stir hummus mixture into skillet. Cover and simmer for about 1 minute. Stirring constantly, cook and stir about 1 minute more. Serve at room temperature.
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