Caramelized red onion houmous

Caramelized red onion houmous

By
From
15 minute vegan
Serves
2 generously
Photographer
Dan Jones

Once you try this, you’ll never choose shop-bought houmous again. Invest in a good-quality tahini, which is creamy rather than set. Chickpeas that are charred rather than canned are easier to whip into houmous, and they also provide a smoother texture. Serve with warmed pitta breads.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 red onion, finely sliced
600g canned chickpeas, rinsed and drained
2 garlic cloves, crushed
3 tablespoons good-quality tahini
1 unwaxed lemon
pinch ground cumin
pinch za’atar
Generous drizzle extra virgin olive oil

Method

  1. Heat the olive oil in a pan over a low-medium heat. Add the onion to the pan and slowly cook down for 8 minutes.
  2. Tip the chickpeas into a bowl. Cover with boiling water and allow to sit while the onion is cooking. This process will make a smoother houmous.
  3. Add the garlic to the pan and cook for a further 2 minutes, until the onion is starting to brown.
  4. Tip half the onion and garlic mixture into a blender, along with the tahini. Drain the hot water from the chickpeas and add to the blender. Chop the lemon in half and squeeze in the juice through a sieve. Blend until smooth.
  5. Stir through the remaining onion and garlic mixture along with the cumin and za’atar. Drizzle over the extra virgin olive oil just before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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