Roasted Onion Hummus with Spicy Chickpeas
Serves
8
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
For the hummus:
2 yellow onions
14 oz (400 g) chickpeas, drained
2 cloves garlic
2 tbsp lemon juice
2 ice cubes
6.7 oz (190 g) tahini
water, as required
2 yellow onions
14 oz (400 g) chickpeas, drained
2 cloves garlic
2 tbsp lemon juice
2 ice cubes
6.7 oz (190 g) tahini
water, as required
For the spicy chickpeas:
14 oz (400 g) chickpeas, drained
2 cloves garlic, minced
1 tbsp hot paprika
1 tsp ground cumin
salt and pepper, to taste
14 oz (400 g) chickpeas, drained
2 cloves garlic, minced
1 tbsp hot paprika
1 tsp ground cumin
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
231
Fats
15 g
Protein
7 g
Carbs
17 g
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the onions, place on a baking sheet, drizzle with 1 tbsp of olive oil, and roast for 30 to 40 minutes. Then remove from the oven and set aside to cool.
- In an ovenproof dish, combine the chickpeas, 1 tbsp olive oil, garlic, paprika, and cumin. Season with salt and pepper and roast in the oven alongside the onion for 20 to 30 minutes until crispy. Then remove and set aside to cool.
- Make the hummus by placing the cooled onions, chickpeas, garlic cloves, lemon juice, ice cubes, tahini, 1 tablespoon olive oil, and 1 teaspoon salt into the bowl of a food processor. Process the mixture until it starts to become smooth. If the hummus is too thick, add a splash of water to reach desired consistency.
- Transfer the hummus to a serving bowl and top with the spicy chickpeas.