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Caramelised Onion Houmous

Deborah
The addition of caramelised onions makes an already delicious basic houmous into one that's deliciously oniony!
Prep Time 10 minutes
Cook Time 30 minutes
Mixing Time: 2 minutes
Total Time 42 minutes
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.

 

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Keyword brown onion, chickpeas, dip, hummus, humous, meze platter, pitta bread, tahini, vegetarian