Caramelised Onion and Dukkah Loaded Hummus
1 can of organic chickpeas, rinsed and drained
1 onion, sliced into thin rings for sautéing
️2 tbsp grass-fed butter
️¼ cup lemon juice
1 medium-to-large clove of garlic, roughly chopped
️½ tsp fine sea salt to taste
️½ cup tahini
️2-4 tbsp ice water, more as needed
️2 tbsp extra-virgin olive oil
️¼ cup @tableofplenty dukkah
️¼ cup fresh pomegranate
️¼ cup mint, finely chopped
Caramelised onions for garnish
In a pan, sauté the onions in butter, and salt to taste.
Don’t cook for too long as you want them to be caramelised and still hold their texture, not turn to mush. Once finished, set aside to cool.
To your blender, add your chickpeas, caramelised onion, lemon juice, garlic, seasoning, tahini and water, and I add EVOO at this stage too. Blend until smooth.
Empty into a bowl and refrigerate for 10 min. Then dress with the EVOO, dukkah, mint, pomegranate, and caramelised onion rings.
Serve with warm pita or homemade flatbreads.