Creamy Caramelised Red Onion & Roasted Garlic Hummus with Toasted Seeds
Nothing screams al fresco eating more than a creamy bowl of hummus, and this caramelised onion number definitely tops the list! The sweetness from the onions and richness from the roasted garlic blends perfectly with the nutty flavour from the chickpeas. Needless to say, this is a picnic stable and goes well with flatbread, falafel, crudités, oatcakes or just spoon it straight out of the bowl.
Servings: 1 big bowl
Time: 30 minutes
Ingredients
5 garlic cloves
1 tbsp extra-virgin olive oil
1 large red onion, peeled & finely sliced
1 tbsp coconut sugar
1 tbsp balsamic vinegar
2 cans chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1/2 cup tahini
1/2 lemon, juiced
4-6 tbsp water
salt & pepper
toasted pumpkin & sunflower seeds
Method
Preheat the oven to 180C fan. Cut the very tops off the garlic cloves to expose the flesh. Place on a baking tray, drizzle with a little olive oil, and roast for 20-30 minutes until the garlic is soft. Leave to cool then squeeze out the flesh.
While the garlic is roasting, heat the olive oil in a pan over medium heat and add the onion. Cook until the onion starts to brown, stirring continuously. Reduce the heat, then add the coconut sugar and balsamic vinegar and continue to cook until the onions are completely soft, translucent and caramelised.
Add the chickpeas, tahini, garlic, olive oil, lemon juice, and half of the caramelised onion to a food processor. Pulse until fully combined then add the water, 1 tbsp at a time, to form a smooth, thick and creamy mixture. Season to taste.
Pour into a bowl and top with the remaining caramelised onion, toasted seeds and a final drizzle of olive oil.