Recipe: Balsamic Onion Hummus

Hummus is the modern day holy grail of food stuffs, great for dunking, spreading and dolloping. You can buy or make so many different varieties and serve it in loads of different ways. I love my hummus with salted tortilla chips as a snack, or used as a topping for a rice bowl or salad. This one has soft, melting onions cooked in balsamic vinegar whizzed into it to make it delicately sweet and sour.

Makes a large bowlful

What you need:

  • 1 large onion, sliced
  • 1 tbsp olive oil
  • 1 clove of garlic, minced
  • 1 tbsp runny honey
  • 3 tbsp balsamic vinegar
  • 1 400g tin of chickpeas, drained
  • 1 tbsp tahini
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 3 tbsp extra virgin olive oil
  • 4 tbsp water

What you do:

  • Heat the olive oil in a pan and add the sliced onions. Cook over a lowish heat until the onions are wonderfully soft, about 15 minutes. Then chuck in the garlic and cook for a minute more.
  • Next, add the honey and balsamic vinegar and cook for a couple of minutes until you have a jammy consistency that is lusciously dark and gleaming. Leave this to one side to cool.
  • In a food processor, pulse together the chickpeas, tahini, cumin, paprika, extra virgin olive oil, water and the cooled onion mixture with a good pinch of salt and pepper. You can keep it chunky or make it really smooth, I like something in between, which really is the only setting my food processor has. I should really upgrade to a better model. I top my hummus with some more extra virgin olive oil and paprika, but you don’t have to. Why would you buy it when it’s this easy to make?

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Washing Up Score: 4/10 – still worth it rather than buying a tub of over processed, gritty stuff that parades itself as hummus. Oops, did I just show a hint of food snobbery? Sorry, not sorry.

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