Thursday, 20 August 2015


I said it last time and I'll say it again, I really should make homemade hummus more often. The amount you can make for the fraction of the cost is amazing! My previous homemade hummus was a simple roasted garlic affair that perfect for whipping up in big batches to tuck into at your leisure. This time around I'm making a balsamic and caramelized onion hummus which you can top with herbs and spices and present as a sharing dish at a dinner or party alongside some of my fabulous garlictastic focaccia. A stunning centerpiece for any spread. 

So this recipe, like all my other classic revisited recipes is designed to take one of my older recipes up a notch so if your looking for something that's simpler to make with a lot less faff then check out my original roasted garlic hummus recipe here

So with this recipe, whilst the sumac, cumin, coriander and chili topping does give the hummus a bit of oomph flavor wise (and make it look super pretty) it's' not 100% required. On it's own the balsamic caramelized onion hummus is delicious so if you just want to make a batch of it sans topping then fill your boots or you can mix the toppings into the hummus mix instead to still get those flavors if your not bothered about presenting the hummus all fancy dancy.

When your blitzing your hummus you can make it as thick or smooth as you like depending on how you prefer it. I prefer it quite smooth but I know some people like a bit of thickness and texture to their hummus and this is why I have not advised how much water to add into the mix. Bear this in when following the recipe below and judge the amount you add as you go.

 Remember that if you want to do this recipe from scratch you will need to soak the dried chickpeas overnight. If you don't have time and want to make it on the fly you can use tinned chickpeas but be careful of the extra moisture they will give out when blitzed. Try and use dried chickpeas if you can, it does make a big difference to the flavor and texture of your hummus

Homemade Hummus

200g Dried Chickpeas
  1 Tsp Bicarbonate Of Soda
1 Chopped Large Red Onion
1 Tsp Brown Sugar
2 Tbsp Balsamic Vinegar
3 Grated Garlic Cloves
5 Tbsp Tahini Paste
Juice Of One Lemon
Salt And Pepper To Season
1 Tsp Sumac
1 Tsp Ground Cumin
Handfull Chopped Coriander Leaves
1 Tsp Chili Flakes
2 Tbsp Olive Oil

  1. Start by soaking the dried chickpeas in cold water. Cover them in film and leave for at least 12 hours.
  2. After that nice long soak, drain the chickpeas and then add them to a pan filled with 2 pints of cold water with the bicarbonate of soda. Bring the pan to a boil and then reduce to a simmer for around 1 hour. Come back to the pan every 15 minutes and spoon off the scum that will of formed. It's not nice and you defiantly want to get rid.
  3. Once the chickpeas are cooked, drain them from the water but retain some of the boiling water as you may need it later. Run the chickpeas under cold water to remove any remaining scum and then leave to cool slightly.
  4. Whilst the chickpeas cool, lightly oil a pan and fry the onions on a medium heat until they are just beginning to soften and then add the sugar and balsamic vinegar and keep frying until the onions are completely soft and slightly sticky. Remove them from the heat and leave to cool.
  5. Once the chickpeas and onions are cool, add them into a food processor (reserving some whole chickpeas for garnish) with the garlic, tahini and lemon juice. Season with some salt and pepper and then blitz, adding in a tbsp at a time of the water used to cook the chickpeas until you reach the desired consistency. Taste and adjust the flavor if you think it needs it.
  6. Transfer the hummus to a serving board or bowl and sprinkle over the leftover chickpeas sumac, cumin, coriander leaves and chili flakes and drizzle over the olive oil to finish.
I also like to serve the hummus with half of a lemon so that people can squeeze some extra ljuice into their hummus if they wish. People can be very funny about how they like their hummus! Cut yourselves some strips of garlictastic focaccia and tell everyone to dig in. The caramelized and balsamic onions make this hummus a bit sweeter than normal but I find after it's settles for a few hours and the flavors meld together properly it really comes into it's own. The toppings add that extra burst of freshness to the hummus and really make this classic dip smack you in the taste-buds like there's no tomorrow! Hooray again for homemade hummus!

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