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Home » Recipes

Caramelised Onion Houmous

Published: Jun 13, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Caramelised Onion Houmous, Caramelised Onion Houmous
Jump to Recipe Print Recipe

I've bought caramelised onion houmous from the supermarket many times and decided it was time I made my own!   I've used half of the ingredients from the best basic houmous recipe already here on Felly Bull, and caramelised some sliced onions to be mixed into the basic recipe, with a few reserved to garnish.

I love houmous as part of a meze, with toasted pitta bread, and with carrot and cucumber sticks for a healthy snack.

The addition of caramelised onions makes an already delicious basic houmous into one that's deliciously oniony (is there such a word?!), without being overpowered by them.

Enjoy this delicious caramelised onion houmous as a starter, side or snack. 

Tip

  • This caramelised onion houmous recipe is easily increased if you need to feed more people.

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Caramelised Onion Houmous, Caramelised Onion Houmous

Ingredients

  • 1 tbsp olive oil
  • 235g onions, thinly sliced
  • 1 clove garlic, peeled
  • 400g tin chickpeas, drained (saving 30ml chickpea liquid) and rinsed
  • 30ml chickpea liquid 
  • 15ml lemon juice 
  • 35g extra virgin olive oil, plus extra to garnish
  • 20ml tahini paste
  • 0.25 tsp fine sea salt 

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Instructions

  1. Heat the tbsp of olive oil in a large frying pan.
  2. Cook the onion for about 3 minutes on a medium to high heat, stirring constantly. Then reduce the heat to low and cook the onions until golden and caramelised, stirring frequently. This will take about 25 to 30 minutes. Remove from the hot frying pan to a plate and set aside to cool slightly (approx. 8 to 10 minutes).
  3. Place all of the ingredients, including most of the caramelised onions (reserve a little of the onion to garnish the houmous, if you like) into a food processor and mix on high for 1 to 2 minutes, until smooth.
  4. Transfer to a serving bowl, drizzle with oil and garnish with the reserved onion. Serve cold or at room temperature.
Caramelised Onion Houmous, Caramelised Onion Houmous

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Caramelised Onion Houmous, Caramelised Onion Houmous

Caramelised Onion Houmous

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Mixing Time: 2 mins
Course Side Dish, Snack, Starter
Cuisine Middle East
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil
  • 235g onions thinly sliced
  • 1 clove garlic peeled
  • 400g tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
  • 30ml chickpea liquid
  • 15ml lemon juice
  • 35g extra virgin olive oil plus extra to garnish
  • 20ml tahini paste
  • 0.25 tsp fine sea salt

Instructions
 

  • Heat the tbsp of olive oil in a large frying pan.
  • Cook the onion for about 3 minutes on a medium to high heat, stirring constantly. Then reduce the heat to low and cook the onions until golden and caramelised, stirring frequently. This will take about 25 to 30 minutes. Remove from the hot frying pan to a plate and set aside to cool slightly (approx. 8 to 10 minutes).
  • Place all of the ingredients, including most of the caramelised onions (reserve a little of the onion to garnish the houmous, if you like) into a food processor and mix on high for 1 to 2 minutes, until smooth.
  • Transfer to a serving bowl, drizzle with oil and garnish with the reserved onion. Serve cold or at room temperature.

Notes

  • This caramelised onion houmous recipe is easily increased if you need to feed more people.

 

You might also like to try:
  • best basic houmous (thermomix)
  • snacks
  • side dishes
  • starters
  • vegan and vegetarian
Keyword brown onion, chickpeas, dip, hummus, humous, meze platter, pitta bread, tahini, vegetarian
« Fresh Jalapeño Relish
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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