Hummus, or houmous for our English friends. It rocks as a dip, a spread and a protein source in salads or buddha bowls. It is even literally* and metaphorically easy peasy lemon squeezy. However, quite a few hummuses I’ve tried in the past tasted downright bland. Much like post-party humans, hummus needs to be dressed up to the max to look like a worthy version of the original. My favorite way to do this is to season season season AND add caramelised onions. I love their smokey and umami sweetness and the way they remind me of summer festivals. I make hummus using my food processor but you can also use a blender and possibly even an immersion blender. I haven’t tried the latter, but please report back if you do!
*See recipe 😉
- 1 small red onion, diced (you can use brown as well)
- A glug + 1 tablespoon of olive oil
- 2 tablespoons of cashew butter (you can also use tahini or other nut butters but of course this will change the flavour)
- A 400 gram can of chickpeas (a bit more than a 250 ml cup if you cooked your own)
- 1 medium sized garlic clove, cut into a few pieces
- Juice of half a big lemon (the easiest way to do it is Jamie-style ;))
- Salt and pepper to taste
- Caramelise the onion with a glug of olive oil over medium-high heat. Let cool.
- Combine the tablespoon of olive oil, cashew butter, chickpeas, garlic, lemon juice, salt and pepper in your food processor or blender and process until smooth. Don’t be afraid to put enough salt in hummus, it needs a bit of a salt kick!
- I like it when you can still see and taste bits of onion so I put the caramelised onion in the food processor last and process just enough to mix the onion with the rest of the hummus.
That’s IT. It’s honestly too simple.
Storage and tip of the day:
You can keep homemade hummus for 3-5 days in the fridge or 6-8 months in the freezer.
If you freeze lemons and other citrus fruit and thaw them, it’s much easier to squeeze all the juice out!