Ingredients

For the houmous

400g

can of chickpeas (don’t drain away liquid!)

80ml

chickpea brine from the can, or as needed

3 tbsp

extra virgin olive oil, plus extra for serving

lemon, juice only

2 tbsp

tahini

1/2 tsp

cumin

1/2 tsp

salt, or to taste

1/4 tsp

black pepper, or to taste

For the caramelised onions

400g

white onion, finely diced

Half a head

garlic, peeled and roughly chopped

1 tbsp

butter

1 tbsp

brown sugar

1 tbsp

ground turmeric

salt & black pepper, to taste (or Steenbergs organic perfect salt)

"Ahhh…so many different variations of houmous, but Caramelised Onion Houmous truly is the god among them, okay? Yep, that’s the end of that. Glad we sorted that out." Niki from Nikibakes.

Many thanks to Niki for this delicious recipe.

Method

Melt 1 tbsp of butter in a non-stick pan over medium heat and add your onions and garlic. Sauté until they start to soften and become sticky (10-15mins). Add 1 tbsp brown sugar, 1 tbsp of turmeric and seasoning (to taste), then turn down heat to a low. Fry until deep golden and sticky (around 15mins longer). Don’t let them go crispy, if they start to char then lower the heat.
Add all of chickpeas, lemon juice, extra virgin olive oil, tahini, cumin, approx 1/4 cup of chickpea brine, salt & pepper to a food processor and pulse until completely smooth. Taste for seasoning then add in your caramelised onions and garlic, saving some to garnish. Pulse again until the onions blend in. Add the last splash of chickpea brine to thin out if needed.
Serve with an extra drizzle of extra virgin olive oil, some caramelised onions and garlic. Serve at room temp with extra seasoning such as Urfa chilli flakes and Aleppo flakes, divine.