Tip: If you like, you can caramelise half an onion and split the hummus into two types. I blended the hummus without the onion, scooped out half and served drizzled with oil and pine nuts then made half a batch of caramelised onion hummus.
Ingredients
1 red onion, sliced
1 tbsp olive oil for cooking
2 x 400g cans cooked chickpeas, drained and rinsed
Place a medium sized saucepan over a low heat and add the olive oil, heating through for a minute. Add the onions and slowly cook for 15 to 20 minutes to allow them to soften and go translucent and sweet. Take care not to burn or fry the onions as this will make them bitter.
Once cooked, take off the heat and leave to cool. Once cooled, place all the ingredients in a food processer, reserving a small handful of caramelised onions to finish the bowl. Blend until creamy, adding more water if the mix seems too dry. Season with salt and pepper to your taste then scoop into a serving dish and top with the reserved onions and a drizzle of olive oil. Keep chilled until ready to serve covered with clingfilm – it should last 1 -2 days covered in the fridge.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/food-and-drink/caramelised-red-onion-hummus/