Mulvarra House | Workshop and Retreat Centre St Mullins

Caramelised onion hummus

Ingredients

  • 2 onions, sliced
  • 2 tins of chickpeas, rinsed and drained
  • 3 tbsp tahini
  • 1 tbsp balsamico 
  • ½ tsp salt
  • 1 tsp ground cumin
  • juice of a lemon

METHOD

Homemade hummus is so worth it! You can basically add whatever takes your fancy. I love the taste of caramelised onions in this version and the balsamico adds a really nice touch. I eat hummus with bread, crackers, carrots, cucumber or as a side dish with dinner. You need a food processor for this recipe.

Makes 1 big bowl

  • Heat some oil (of your choice) in a, preferably non-stick, frying pan on medium heat.
  • Fry the onions for about 20 minutes, you really want a nice dark brown colour. Don’t burn them though: stir every now and then and add a bit of water if the onions are sticking to the bottom of your pan. Leave to cool for a bit.
  • Place all the ingredients in a food processor and blend until smooth. Add some water if necessary; you want a nice, creamy texture. 
  • Transfer to an airtight container and store in the fridge. You can also freeze some of the hummus if you like.

Ingredients

  • 2 onions, sliced
  • 2 tins of chickpeas, rinsed and drained
  • 3 tbsp tahini
  • 1 tbsp balsamico 
  • ½ tsp salt
  • 1 tsp ground cumin
  • juice of a lemon

METHOD

Homemade hummus is so worth it! You can basically add whatever takes your fancy. I love the taste of caramelised onions in this version and the balsamico adds a really nice touch. I eat hummus with bread, crackers, carrots, cucumber or as a side dish with dinner. You need a food processor for this recipe.

Makes 1 big bowl

  • Heat some oil (of your choice) in a, preferably non-stick, frying pan on medium heat.
  • Fry the onions for about 20 minutes, you really want a nice dark brown colour. Don’t burn them though: stir every now and then and add a bit of water if the onions are sticking to the bottom of your pan. Leave to cool for a bit.
  • Place all the ingredients in a food processor and blend until smooth. Add some water if necessary; you want a nice, creamy texture. 
  • Transfer to an airtight container and store in the fridge. You can also freeze some of the hummus if you like.