Houmous a great tasy versatile dip
This recipe is for my mate Chris aka “Shoney”. We shared a can of shandy new years eve and I promised I would post this recipe. So here ’tis
you will need:
for the caramelised onions
- 1 large red oinon.
- 1 tbsp vegetable oil.
- 2 tsp sugar.
- 1 tbsp balsamic vinegar
For the houmous:
- I tin of chick peas (big tin around 400g)
- 2-3 garlic cloves crushed or a good tsp of garlic puree.
- 2-3 tsps of tahini (sesame paste)
- 2-3 tbsp olive oil.
- Juice of one lemon.
- salt and peeper to taste
method:
First prepare the carmelised onions. Heat the vegetable oil in a saucepan. Cut in half and chop into thin slices. Add to oil and cook very slowly on a low heat.
While the onions are cooking, you can do something else for about half an hour.
OK. open the tin of chick peas and drain. Place in a large deep bowl. Extract the juice from the lemon in your usual way and add to the chick peas, taking care not to add any pips. Now add 2-3 teaspoons of tahini paste, the garlic and the olive oil.
By now the onions should be soft. Add 2 teaspoons of sugar and stir for 2 minutes. Now add the balsamic vinegar and continue stiring until mixture is dark and sticky, normally another couple of minutes should do it.
OK. empty the contents of the saucepan into the bowl and blitz together with your hand blender. (if you don’t have one, get one now they’re only a couple of quid and I find them indispensible in the kitchen. I got mine form asda for under 4 quid.) When blended season to taste. Job done!
You can replace the caramelised onions with olives, chillies, sundried tomatoes, or various other flavours. The choice is yours.
