Well here’s a nice tasty houmous and a bit different from the one we’re all used too. We love houmous but it sometimes has that over-powering thing you get from raw garlic (no matter how little you use). This one uses some cooked red onions and indian spices for flavour instead and it’s a winner!
Red onion & Indian-spiced houmous
- 2 tbsp olive oil
- a red onion, thinly sliced
- 1 tsp each of cumin seeds and coriander seeds
- 1/2 tsp fennel seeds
- 400g tin chickpeas, rinsed and drained
- juice 1/2 lemon
- 1 tbsp tahini
- 2 tsp finely chopped coriander
- pitta bread or grilled soft tortilla to serve
Heat 1 tbsp oil in a non-stick pan and fry the onion until soft and getting a bit of colour. Take off the heat and set aside to cool.
Toast the spices for a couple of minutes on a low heat and then grind to a powder in a mortar and pestle.
Blitz the chickpeas, lemon juice, tahini, ground spices, some salt, coriander and red onion in a food processor until smooth.
Serve dressed with some olive oil and something crunchy to dip in it.
P.S. We spread the leftovers on soft tortillas and stuffed them with roasted veggies and rocket for lunch to take to work.
Jono & Jules do food & wine 
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