Name: Red onion & Indian-spiced hummus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 red onion thinly sliced; 1 tsp each cumin seeds and coriander seeds; ½ tsp fennel seeds; 1 x 400g can chickpeas rinsed and drained; juice ½ lemon; 1 tbsp tahini paste; 2 tsp finely chopped coriander; pitta bread to serve

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Red onion & Indian-spiced hummus

Red onion & Indian-spiced hummus

Deena Kakaya

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 3.6 out of 5.6 ratingsRate

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A hummus is a perfect starter for sharing. This one is spiked with gentle spices, guaranteed to rouse the senses

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 red onion

thinly sliced
1 tsp each cumin seeds and coriander seeds
½ tsp fennel seeds
1 x 400g can chickpeas

rinsed and drained
juice ½ lemon
1 tbsp tahini paste
2 tsp finely chopped coriander
pitta bread

to serve

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Nutrition: per serving

kcal314
fat20g
saturates2g
carbs25g
sugars4g
fibre6g
protein11g
salt0.69g

low

Method

step 1

In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
step 2

Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
step 3

Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.

Recipe from Good Food magazine, May 2011

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A star rating of 3.6 out of 5.6 ratings

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