Dips & Sauces, Sides

Caramelised Onion Hummus

Step 1 of 5

Peel and chop the onion.

Ingredients

1 x 400g tin chickpeas
1 red onion
3 tbsp tahini
6 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
1 tbsp balsamic vinegar
Pinch of salt

Step 2 of 5

Add 1 tbsp olive oil to a frying pan over a medium heat.

Ingredients

1 x 400g tin chickpeas
1 red onion
3 tbsp tahini
6 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
1 tbsp balsamic vinegar
Pinch of salt

Step 3 of 5

Once the oil has warmed, add the onion and sauté for about 4-5 minutes until they soften. Add the balsamic vinegar and continue to cook for a further 5 minutes on a low heat, stirring occasionally. Allow to cool.

Ingredients

1 x 400g tin chickpeas
1 red onion
3 tbsp tahini
6 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
1 tbsp balsamic vinegar
Pinch of salt

Step 4 of 5

Drain and rinse the chickpeas and add to your food processor along with the onions and all the other ingredients.

Ingredients

1 x 400g tin chickpeas
1 red onion
3 tbsp tahini
6 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
1 tbsp balsamic vinegar
Pinch of salt

Step 5 of 5

Blend using the puree setting until the hummus is smooth.6.Keep refrigerated and consume within 4 days.

Ingredients

1 x 400g tin chickpeas
1 red onion
3 tbsp tahini
6 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
1 tbsp balsamic vinegar
Pinch of salt

Dips & Sauces, Sides

Caramelised Onion Hummus

Recipe by Amelia Littlejohn

Tip: Cooking Mode