Hummus with Caramelized Onions

Yummy roasted garlic twist on a classic healthy dip! Great for spreading on toast, for dipping crudités or even making sandwiches (I’d recommend some grilled chicken and lettuce!)

Ingredients

480g cooked Chickpeas

1 tsp Baking Soda

1 bulb of Garlic

2 yellow Onions

3 tbsp Butter

1/2 cube chicken Stock

1/4 cup Tahini

1 tsp Salt

1 Lemon

2-4 tbsp Ice Water

2 tbsp Extra Virgin Olive Oil

Start by roasting the bulb of garlic: Preheat oven to 200 degrees celcius. Chop off the tip of the bulb, effectively decapitating all cloves. Drizzle a bit of olive oil and wrap in aluminium foil. Bake in oven for about 30 minutes or until the cloves are toasty brown and soft like a paste.

Place the chickpeas into a pot and cover with a few inches of water. Add in the baking powder and bring to a boil. Cook for about 20 minutes or until the chickpeas have started to peel and are soft. Then drain and rinse well with cold water until cooled off.

Toss tahini, salt and juice of one lemon into a blender and blend until it becomes a creamy paste. Add a few tbsps of ice water and continue blending to make it even more creamy. Then add in the chickpeas and olive oil and squeeze in the roasted garlic.

Peel and slice the onions. Heat up butter in a frying pan and fry them on low heat, stirring once every few minutes. Patience is key to real caramelisation. Dissolve half a cube of chicken stock into half a cup of water and pour it over the onions once they are caramelized. Stir and let cook for another minute before taking off the fire.

Add half the caramelized onion to the blender and blend until it has become a smooth, homogenous paste. Add another couple of tbsp of icewater if it needs to be more creamy.

Serve garnished with the rest of the caramelized onion.