Caramelised Onion Houmous
The addition of caramelised onions makes an already delicious basic houmous into one that's deliciously oniony!
Equipment
Ingredients
- 1 tbsp olive oil
- 235 g (8.3 oz) onions thinly sliced
- 1 clove garlic peeled
- 400 g (14.1 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30 ml (2 tbsp) chickpea liquid
- 15 ml (1 tbsp) lemon juice
- 35 g (1.2 oz) extra virgin olive oil plus extra to garnish
- 20 ml (1 ½ tbsp) 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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Nutrition
Calories: 328kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 157mg | Potassium: 407mg | Fiber: 9g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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