Red onion & Indian-spiced hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 1 red onionthinly sliced
- 1 tsp each cumin seeds and coriander seeds
- ½ tsp fennel seeds
- 1 x 400g can chickpeasrinsed and drained
- juice ½ lemon
- 1 tbsp tahini paste
- 2 tsp finely chopped coriander
- pitta breadto serve
Nutrition: per serving
- kcal314
- fat20g
- saturates2g
- carbs25g
- sugars4g
- fibre6g
- protein11g
- salt0.69glow
Method
step 1
In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
step 2
Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
step 3
Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.
