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Saturday, 15 October 2016

Caramelised onion hummus

Vegan, Dairy-free, Wheat-free, Gluten-free
Hummus is a nutritious snack, packed full of nutrients and protein.
It is so quick and easy to make. It only takes around 10 minutes to whip up a fresh batch, ready to tuck into!

Hummus is usually a thick & creamy dip mostly made out of chickpeas and tahini! Chickpeas are a great source of protein (which is vital on a vegan diet), fibre, manganese, folate and more!

I recently discovered onion hummus at my local supermarket and its become a family favourite. The only down side is that it contains unnecessary sugars.

I wanted to make my own version healthier, but tasting equally delicious! 

I served my hummus with some A.vogel 'wellness mixed' sprouts and 'Mellojuice' watermelon seeds. 
Both of these additions add an extra layer of flavour whilst adding texture and extra nutrition!
Check out the A.vogel biosnacky sport germinator here-

-2 teaspoons of rapeseed oil
-4 shallots (finely sliced)
-1 onion (finely sliced)
-400g of chickpeas
-1 garlic clove (crushed)
-2  tablespoons of Tahini paste
-1 lemon (juice)
-2 tablespoons of water
-1 tablespoon of rapeseed oil
-1/4 teaspoon of salt
-Pinch of black pepper

Step 1- In a large wok, heat 2 teaspoons of rapeseed oil.
Once hot, add in the finely sliced shallots & onion and cook for around 5-8 minutes until the onions turn golden in colour.

Step 2- Place the chickpeas, fried shallots & onion, crushed garlic, tahini paste, lemon juice, water, 1 tablespoon of rapeseed oil, salt and pepper into a food processor.
Whizz up on high until smooth
(Add a little extra water if the hummus is too thick)

That's it. 

I served it with a sprinkle of Mello drink 'mild chilli roasted' watermelon seeds or even some chilli/chilli oil for extra colour and flavouring!

Check out the MelloJuice seeds here- 

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Holly Jade

1 comment

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