Once you’ve tried homemade hummus, the shop-bought stuff just won’t taste the same. This recipe brings the sweetness of caramelised onions to a rich, savoury, chickpea base, while the zesty lemon finish pulls all the flavours together. I love to eat this at room temperature by the spoonful, or served with warm bread and salads. This recipe makes a big batch of around 600g, which will last at least a week in the fridge- there won’t be any left after that!
Prep: 10 minutes
Cooking: 10 minutes
400g tin chickpeas in water
1 red onion, finely sliced
3 tbsp good quality tahini
1 pinch cayenne pepper
1 tbsp za’atar
1 tbsp ground cumin
Lots of (extra) virgin olive oil
Juice of 1 large lemon
Generous salt and pepper
- Tip the chickpeas and their water into a large bowl or jug, and cover with boiling water. This will create a smoother finish
- Fry the onions in a drop of oil on a low heat, stirring occasionally, until browned and sweet
- Drain most, but not all, of the water from the chickpeas, and add the tahini, lemon juice, salt and pepper, za’atar, cayenne, and cumin
- Add in a good glug of olive oil and blitz with an immersion blender until smooth and creamy, adding more oil as necessary to achieve the right texture. Add more seasoning to taste.
- Blend in half the red onions, and season to taste again.
- Serve sprinkled with the rest of the onions and a sprinkle of cumin or za’atar.