Red Onion & Indian-spiced Houmous
This flavorful homemade hummus recipe features a blend of earthy cumin, aromatic coriander, and fragrant fennel seeds, creating a delightful Middle Eastern-inspired dip. Tangy lemon juice and rich tahini paste enhance the creamy texture of the chickpeas, while the sweetness of caramelized onions adds depth to this irresistible dish. Enjoy this hummus spread on warm pita bread for a satisfying snack or appetizer.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 red onion , thinly sliced
- 1 tsp each cumin seeds and coriander seeds
- ½ tsp fennel seeds
- 1 x 400g can chickpeas , rinsed and drained
- juice ½ lemon
- 1 tbsp tahini paste
- 2 tsp finely chopped coriander
- pitta bread , to serve
Instructions
- In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
- Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
- Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 314 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.69 milligram of sodium
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