Anyone who knows me shamefully well can attest that I can quite happily destroy a large, family sized, made-for-sharing-not-for-one bag of kettle chips in one sitting. It is a dreadful habit, but I only realise I’m at the point of no return when I briefly turn away from my current re-run of Gossip Girl to assess that the bag is near the crumbs stage and that I better bloody just finish the bag rather than clutter up the kitchen. Ahem. This is my crisp logic. 
Thankfully bowls of dips, as well as good company, slow down my crisp eating, loading up everything from limey guacamole, a nice fresh tomato salsa or my current favourite, caramelised red onion hummus. A couple of weeks ago I had two of my good friends to stay, one of which is a vegan and I desperately searched the supermarket, turning over every packet to make sure everything I planned to serve was suitable for my non animal product eating friend. As a sidenote, I commend companies who plant the Vegan symbol on their products – the others that simply state suitable for vegetarians despite there being no sign of honey or milk in their products make me overly cautious. So instead of picking up a tub, I made a batch based on a Deliciously Ella recipe, who I also drew inspiration for dinner from, making her delicious Sweet Potato and Lentil Curry. I still have around three portions in my freezer so I’d recommend if you fancy filling your freezer with a healthy and delicious curry that just so happens to be vegan. 
Anyway, the hummus I planned to serve as a post train and likely ‘soak up the prosecco they’ve been drinking’ snack went down extremely well. It’s almost embarrassingly simple that it doesn’t merit a recipe, more like a list of ingredients and a food processor that turns on. It’s a total food blogger cliché, but caramelising onions really is therapeutic, and do take the time to stand, lightly stirring as they turn violet to deep purple over a low heat. I’d recommend a musical soundtrack to keep you motivated as you slowly stir – current favourites include Into The Woods and Les Miserables. 
Adapted slightly from Deliciously Ella
- 1 red onion, sliced
- 1 tbsp olive oil for cooking
- 2 x 400g cans cooked chickpeas, drained and rinsed
- 5 tbsp olive oil
- 6 tbsp water
- A large handful of fresh basil leaves
- 1 ½ lemons, juiced
- 2 tsp tahini
- 1 tsp cumin
- 1 garlic clove
- 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.
I’m just jealous that you have fresh basil! That is one gorgeous hummus!
Thank you Mimi! I was lucky enough to find a big enough bundle in the supermarket
I was trying to give you 5 stars but it wouldn’t move from 2! so sorry!