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Hummus with caramelised onions (traditional method & Thermomix)
Description
I don't know anyone who can resist the call of a good aperitif. Spreads, dips, crunchy vegetables... and of course: hummus! I've already shared the plain hummus and the tomato-basil hummus here - today I'm offering you an even tastier version: hummus with caramelised onions.
The softly candied onions add a delicious sweetness that contrasts perfectly with the lemon and garlic. A spoonful of balsamic cream for the finishing touch, and everyone asks for more pita bread...
To save time, I use pre-cooked chickpeas in jars.
Tahini is a sesame paste that is easy to find, but you can also make it yourself (500 g sesame seeds, 60 ml vegetable oil, 1/4 tsp salt).
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation - traditional method
1. Caramelise the onion
Finely chop the red onion and fry over a low heat in a pan with 1/2 tbsp olive oil. Stir often for 5 minutes without letting it brown. Add the brown sugar and cook for a further 3 minutes, until the onions are soft and slightly caramelised.
2. Blend the ingredients
Pour the drained chickpeas, garlic, tahini, lemon juice, balsamic cream, half the caramelised onions and a little salt and pepper into a blender. Blend finely.
3. Adjust the consistency
Gradually add a little water (30 to 45 ml) until you obtain the desired texture: creamy but not too liquid.
4. Serve
Transfer to a bowl. Add a drizzle of balsamic cream, a little olive oil and the remaining caramelised onions to garnish.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Caramelise the onion
Brown the chopped red onion in a pan with 1/2 tbsp olive oil over a low heat for 5 minutes. Add the brown sugar and cook for a further 3 minutes.
2. Mixer
Place all the ingredients in the Thermomix bowl (including half the caramelised onions) and blend for 20 to 30 seconds on speed 10.
3. Adjust
Add water according to the desired texture and adjust the seasoning if necessary.
4. Serve
Pour into a bowl, make decorative furrows with a spoon, sprinkle with the remaining caramelised onions, then add a drizzle of olive oil and balsamic cream.
