Hummus Recipe

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A lot of people believe they dislike Hummus and how can we blame them? The 'so-called' hummus delicately packed in small plastic containers found in the supermarket fridge is simply a below par, chemical filled substitute mixed into an unfortunate brown and mushy consistancy.

Yes there is perhaps a deli alternative that is much more palatable but seriously who would pay the unreasonable prices delicatesans charge if just for some mashed chickpeas?

With this fail proof recipe there is every possibility that you will be dunking every carrot and cracker you can get your hands on with the stuff.

Although there is pre-warning before commensing the Hummus creation phase. The general appearance of the chickpea paste will not look any more asthetically pleasing than that of it's bought counterpart. However in this case taste will definitely overide appearance.

HUMMUS WITH CARALMELISED ONION

You will need.. fry pan, blender or food processor
and plastic container to store.

1 tbsp pf canola oil
1 whole brown onion
2 cloves of garlic
1 heaped Tbsp of brown sugar
1 heaped tbsp of salted butter
1 tbsp balsamic vinegar
Salt and Pepper to taste

1 can of chickpeas, drained and rinsed
2 tbsp of canola oil
Handful of almonds or cashews (optional)

METHOD

Thinly slice onions and garlic.
Heat tbsp of oil and butter in fry pan.
When hot add onion, garlic, balsamic vinegar and brown sugar.
Cook until browned and nicely caramelised.

In a food processor or blender- blend chickpeas, remaining oil, nuts and cooked onions (it doesn't matter if they're still hot) until the flavours are nicely blended but are not too smooth.

Store in a tupperware container in the fridge.

The recipe can be altered to suit a different dish. The more traditional Hummus calls for a tbsp of tahini (sesame seed paste), 2 gloves of garlic, the juice of one lemon, a genorous dollup of natural yogurt and 100 mls of oil-substitute this caramelised onion.

This recipe is incredibly versatile. Use it as a dip on pita bread or crackers or as garnish with your favourite meat.
ENJOY.

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