onion houmous

caramelised onion houmous


1 can chickpeas (drained weight 260g)
70ml oil
100g onion chopped very finely
1 clove garlic
salt and pepper
dessertspoon vinegar
10g sugar


Place onion on baking sheet.

Mix vinegar and sugar together and drizzle over the onions.

Turn onion over with hands until covered.

Bake at the bottom of the oven (underneath something else you are cooking) until softened and browned turning over occasionally (at 200C this takes about 30 minutes)

Place the chick peas, garlic, and seasonings in a food processor, then gradually add the oil whilst pulsing the food processor until you have achieved a loose runny consistency a bit like natural yoghurt or double cream. Stir the roasted onions and their juices through your finished houmous.

Make once for Christmas week as a snack on toast to have at any time.