Recipe

CARAMALISED ONION HOUMOUS

AuthorHungry HusbandCategory, , DifficultyBeginner

Because the real deal is always going to be the winner...

Yields4 Servings
Prep Time5 mins
 400 g Can White Chickpeas
 1 Lemon's Juice
 1.50 tbsp Sesame Oil
 2 tbsp Chilli Oil
 1 tsp Garlic Powder
 0.13 tsp Fine Sea Salt
 2 tbsp Caramalised Onion Chutney
1

In a blender or food processor, add chickpeas, reserving about 2tbsp of chilli oil. Place lemon juice, sesame oil, chilli oil, garlic powder and salt in blender. Blend until creamy and well mixed.

2

I like my houmous to be very smooth so to ensure complete smoothness i blend my houmous three times for 30 seconds. To ensure every chickpea is mixed with a spatula bring the mixture to the centre of the food processor each time.

3

Once mixed stir in the caramalised onion chutney and chill in the fridge before serving.

4

When serving, create a swirl with a spoon and drizzle chilli oil. Serve with warm toasted and sliced pittas or toast

5

Optional extra you can make this look even more appetising by dusting paprika or cumin powder.

My children think that Nandos serve the BEST houmous ever! Like how can they say that? Ermmm they just did! Overtime we pop over to Nandos the kids always demand humous for starters. Is it because its chilled? Is it their Nandos drizzle of oil? Is it because its mild? I don't have a clue but i was rather gutted to be honest that they didn't even think about asking me if i could beat it? And so one day it began...

Rummaging through the fridge finding ingredients to whip up a meal for the kids after school and to my despair i had realised i was all out of food! I rummaged through the kitchen food cupboards and more it was more or less empty. I tackled the tin cans sitting on the shelf and pulled out a can of white chickpeas...

 

Hmm thought. Shall i make a channa dish and serve it with some warm parathas? Nahh, my eldest doesn't like it...

Mix it with rice and make a pulao? Nahh, my middle child didn't fancy rice and so i thought why not tackle this Nandos best humous and whip up my own!!! And so i did.

I did panic a little i was all out of tahini too as i mostly buy it during the holy month of Ramadan and i was also shocked i had no garlic at home but rescued by garlic powder. I threw my hands on my head with great distress when i also realised i was all out of olive oil too! What am i going to do? And then this recipe happened. I pulled out all those ingredients and in a quick blitz i actually came out of the kitchen with a pretty delectable humous dish! Most definitely one for sharing with you all today.

I have so many favourite variations of humous. In fact i have also previously whipped up a hot scotch bonnet kind too. But i think this one has the edge; it was simply irresistible so i had to hand it over to the kids after school with some warm toasted pitta breads cut into triangular shards...

"Mummy its so sweet and fingerlicking good'' one shouted!

"I love humous this way" another yelled!

Off course i smiled. "Is it better than Nandos?" i asked out of desperate curiosity...

"Mummy its wayyyyy better than Nandos" they responded.

Job Done then. (i felt like Nanny McPhee at that point when she is no longer needed and her job was done lol).

And so i finally did it. Ticked off the humous checklist. I can now finally serve a decent humous recipe with awesome feedback and empty dishes, whoop whoop 🙂

Ingredients

 400 g Can White Chickpeas
 1 Lemon's Juice
 1.50 tbsp Sesame Oil
 2 tbsp Chilli Oil
 1 tsp Garlic Powder
 0.13 tsp Fine Sea Salt
 2 tbsp Caramalised Onion Chutney

Directions

1

In a blender or food processor, add chickpeas, reserving about 2tbsp of chilli oil. Place lemon juice, sesame oil, chilli oil, garlic powder and salt in blender. Blend until creamy and well mixed.

2

I like my houmous to be very smooth so to ensure complete smoothness i blend my houmous three times for 30 seconds. To ensure every chickpea is mixed with a spatula bring the mixture to the centre of the food processor each time.

3

Once mixed stir in the caramalised onion chutney and chill in the fridge before serving.

4

When serving, create a swirl with a spoon and drizzle chilli oil. Serve with warm toasted and sliced pittas or toast

5

Optional extra you can make this look even more appetising by dusting paprika or cumin powder.

CARAMALISED ONION HOUMOUS

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