Roast onion hummus

Roast onion hummus


1 person made this

About this recipe: This is a really yummy hummus and using 1 tin of chickpeas makes a large batch of hummus to last all week. This is my diet lunch with crackers, black olives and celery.

Serves: 8 

  • 1 tin chickpeas
  • oil, as needed for roasting
  • 3 large red or white onions, chopped
  • 1 large clove garlic, chopped
  • 1 tablespoon balsamic vinegar
  • 1 desertspoon caster sugar
  • 1 large tablespoon tahini
  • 1 large lemon, juiced

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Cook the chickpeas for about 4 minutes in a saucepan over a medium heat, leave to cool then drain.
  3. Place the onions and garlic on a greased roasting tray.
  4. Bake in the preheated oven until soft, about 10 to 15 minutes. When onions are soft, add tablespoon of balsamic vinegar and sugar to roasting tin and mix in onions. Continue to roast until brown and some are slightly crisp.
  5. Combine the chickpeas, tahini and onion mix in a food processor and blitz until smooth. Taste mixture and add lemon juice to taste (I use a whole one).

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