Hummus is one of my desert island foods. It’s super easy to make, versatile and adds a creaminess vegan meals are often missing. While down under beetroot hummus is king, in the UK, I quickly discovered the pure joy that is caramelised onion hummus. I love the harmony of smooth lemony hummus with pockets of sweet onion. Of course, if you have a different flavour combination in mind this recipe is easy to customize. You can skip the caramelised onions and head straight to the steps for the hummus for a plain a version. I like to make mine without oil as I prefer to be more generous with the tahini and save the oil for a finishing drizzle when serving.
ingredients
for the onion
1 small onion, peeled, cut in half and sliced (130g)
1 tsp. salt
1 Tbsp. oil, your choice of high smoke point neutral oil
1 Tbsp. liquid sweetener (agave, maple syrup or brown sugar)
for the hummus
1 large clove of garlic, minced
2 Tbsp. lemon juice
1 tsp. salt
60g water
120g tahini
1 x 400g tin chickpeas, drained and rinsed
black pepper to taste
optional toppings
reserve some onions to garnish the hummus
reserve some chickpeas to garnish the hummus
olive oil
fresh herbs
sesame seeds
roasted red onion
process
Place the garlic, lemon and salt in the food processor/blender and set aside (the lemon will ‘cook’ the raw garlic and neutralize the intensity).
Saute the onion with oil and salt on medium to high heat until dark golden brown. Add a touch of water to the pan to deglaze and then stir through the sweetener. Cook the onions until jammy, remove from heat and allow to cool.
To the food processor/blender* the water, chickpeas, tahini and pepper with the garlic and blend until smooth. Add the caramelised onion and pulse through the hummus until well combined. Serve with your choice of toppings and our seeded gluten free crackers.
Notes
If using a blender you may need to add a little extra water or oil
