I've bought caramelised onion houmous from the supermarket many times and decided it was time I made my own! I've used half of the ingredients from the best basic houmous recipe already here on Felly Bull, and caramelised some sliced onions to be mixed into the basic recipe, with a few reserved to garnish.
I love houmous as part of a meze, with toasted pitta bread, and with carrot and cucumber sticks for a healthy snack.
The addition of caramelised onions makes an already delicious basic houmous into one that's deliciously oniony (is there such a word?!), without being overpowered by them.
Enjoy this delicious caramelised onion houmous as a starter, side or snack.
Tip
- This caramelised onion houmous recipe is easily increased if you need to feed more people.
Recent new recipes
Category Spotlight...
Vegan and Vegetarian
In this category you'll find a wide range of vegan and vegetarian recipes from different cuisines, ranging from vegetable sides, burgers, curries, salads, baked potatoes, pasta, noodles and more!!
How to make this Caramelised Onion Houmous
Ingredients
- 1 tbsp olive oil
- 235g onions, thinly sliced
- 1 clove garlic, peeled
- 400g tin chickpeas, drained (saving 30ml chickpea liquid) and rinsed
- 30ml chickpea liquid
- 15ml lemon juice
- 35g extra virgin olive oil, plus extra to garnish
- 20ml tahini paste
- 0.25 tsp fine sea salt
Instructions
- Heat the tbsp of olive oil in a large frying pan.
- Cook the onion for about 3 minutes on a medium to high heat, stirring constantly. Then reduce the heat to low and cook the onions until golden and caramelised, stirring frequently. This will take about 25 to 30 minutes. Remove from the hot frying pan to a plate and set aside to cool slightly (approx. 8 to 10 minutes).
- Place all of the ingredients, including most of the caramelised onions (reserve a little of the onion to garnish the houmous, if you like) into a food processor and mix on high for 1 to 2 minutes, until smooth.
- Transfer to a serving bowl, drizzle with oil and garnish with the reserved onion. Serve cold or at room temperature.
Recipe Collection Spotlight...
6 Delicious Lasagnes
Dive into layers of deliciousness with this collection of 6 Delicious Lasagnes, featuring a variety of comforting recipes for every taste. From traditional rich beef bolognese and creamy béchamel to creative twists like 'nduja, sausages and ham versions, these recipes are perfect for family dinners, gatherings, or cosy nights in.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Caramelised Onion Houmous
Equipment
Ingredients
- 1 tbsp olive oil
- 235 g (8.3 oz) onions thinly sliced
- 1 clove garlic peeled
- 400 g (14.1 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30 ml (2 tbsp) chickpea liquid
- 15 ml (1 tbsp) lemon juice
- 35 g (1.2 oz) extra virgin olive oil plus extra to garnish
- 20 ml (1 ½ tbsp) tahini paste
- 0.25 tsp fine sea salt
Instructions
- Heat the tbsp of olive oil in a large frying pan.
- Cook the onion for about 3 minutes on a medium to high heat, stirring constantly. Then reduce the heat to low and cook the onions until golden and caramelised, stirring frequently. This will take about 25 to 30 minutes. Remove from the hot frying pan to a plate and set aside to cool slightly (approx. 8 to 10 minutes).
- Place all of the ingredients, including most of the caramelised onions (reserve a little of the onion to garnish the houmous, if you like) into a food processor and mix on high for 1 to 2 minutes, until smooth.
- Transfer to a serving bowl, drizzle with oil and garnish with the reserved onion. Serve cold or at room temperature.
Notes
- This caramelised onion houmous recipe is easily increased if you need to feed more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE