Sunday 26 October 2014

Balsamic vinegar caramelised onion hummus

I confess that I am a big fan of Buzzfeed, and when I was sent this list of hummus recipes, my interest was immediately piqued.
This recipe was there. It is from a Canadian blog called Once upon a cutting board.
It is delicious. Try it ;-)

Balsamic vinegar and carmelised onion hummus
You will need:
2 onions, sliced into slivers
About 1 tablespoon of olive oil
One teaspoon of brown sugar
Two tablespoons of balsamic vinegar, or to your taste

Your basic hummus recipe probably looks something like this:
1 can chickpeas
3 tablespoons reserved liquid from the can of chickpeas
3 tablespoons tahini (I regularly don’t have this, I use a slug of olive oil instead)
2-3 garlic cloves (you can use raw if you have them. I use a couple of ones I roasted a while ago and keep in a jar of olive oil in the fridge)
the juice of half a lemon
salt and pepper to taste

Get a heavy frying pan and heat the olive oil and then fry the onions for about 20-25 minutes over a low heat. You should stir them every few minutes to stop them from sticking to the pan and to get them all evenly cooked. They should be very soft, but not burnt. Add in the sugar and some of the vinegar and cook these off for another five minutes or so.
While the onions are cooking, you can put all the hummus ingredients in a food processor (maybe just hold back some of the liquids until you see the consistency of the hummus). Blitz the lot for a minute, scrape everything off the sides if you need to, check the consistency and add the reserved can liquid or lemon juice if you want a looser mixture. Blitz the whole lot again until you get the consistency you want – I like it smooth, so for me, this takes about another two minutes of blitzing.
Put about ¾ of the carmelised onions into the food processor with the hummus and blitz this for a minute. Taste the whole lot together and check it for seasoning – don’t forget that you can add more balsamic vinegar for flavouring too. When you are happy with the taste, scoop it out into a bowl and dress it with the reserved onions.

We eat this with brown bread, pita bread, carrots, cucumbers…

ps: I'm going to try this jalepeno one as soon as I find jalepenos. If you know where I can buy fresh ones, can you let me know? 

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