Caramelised Onion Hummus
In the winter when fresh foods aren’t so readily available we can always rely own the humble onion. Here a brown onion, grown locally at Plotgate Farm, has been sliced and caramelised and added to a white bean hummus.
Pulses and beans are a great source of protein and being dried are readily available at any time of year and are great value too.
Caramelised Onions
Ingredients:
2 Tbsp. olive oil
1 lb. / 500g yellow onions
¼ tsp. fine sea salt
Directions:
1. Peel the onions and slice them as evenly as possible into half-rounds.
2. Melt oil over medium heat in the largest skillet or frying pan you have. Add the onions, then salt, and stir well to coat. Once the onions are coated, turn the heat down to medium-low, stirring occasionally – more often towards the end – until they’ve fully caramelised, about 25-30 minutes.
If the pot becomes too dry during cooking, reduce the heat a tad, or add a teeny drop of water and stir well.
In the end, you’re looking for soft, silky, and golden brown goodness!
Store leftovers in the fridge for up to four days, or freeze for 3 months.
White Bean Hummus
Ingredients:
¾ cup raw white beans ( butter beans/cannellini beans), soaked overnight
1 small clove garlic
3 Tbsp. tahini
3 Tbsp. freshly squeezed lemon juice
1 tsp. balsamic vinegar
½ tsp. fine sea salt
¼ tsp. ground cumin
heaping ¼ tsp. freshly cracked black pepper
1 batch caramelised onions (from the recipe above)
cold-pressed olive oil, for garnish
Directions:
1. Start by cooking the beans. After soaking overnight drain and rinse them very well.
Place in the cooking pot, cover with plenty of water and bring to a boil, reduce heat to simmer and cook partially covered for about 20-30 minutes. They should be cooked really tender. If the pot becomes dry during cooking, simply add more water. Once cooked, drain, if there is any remaining water and set aside to cool.
2. In a food processor or with a stick blender pulse the garlic until finely minced. Add the tahini, lemon juice, balsamic, salt, cumin and pepper, then blend until combined. Add the cooked beans and blend on high until smooth. Lastly, add about two-thirds of the caramelised onions, and pulse to incorporate them into the dip. Taste and adjust seasoning if desired.
3. To serve, spoon the hummus into a serving bowl. Make a small divot in the centre of the dip and spoon in the remaining caramelised onions. Drizzle with olive oil and sprinkle with your toppings of choice (I used toasted black sesame but this is totally optional). Serve with crispy fresh veggies and crackers or toasted flatbreads. Enjoy