Red Onion & Indian-Spiced Hummus Recipe

Introduction

This Red Onion & Indian-Spiced Hummus is a flavorful twist on a classic favorite. Infused with aromatic spices and sweet caramelized onions, it’s a delightful dip perfect for snacks or entertaining.

Ingredients

• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 1 x 400g can chickpeas, rinsed and drained
• Juice of ½ lemon
• 1 tbsp tahini paste
• 2 tsp finely chopped coriander
• Pitta bread, to serve

Instructions

1. Step 1: Heat 1 tbsp of olive oil in a non-stick pan over medium heat. Add the thinly sliced red onion and fry until soft and lightly browned. Remove from heat and set aside to cool.
2. Step 2: Toast the cumin seeds, coriander seeds, and fennel seeds in the same pan over low heat for about 2 minutes until fragrant. Remove from heat and grind the spices into a powder.
3. Step 3: In a food processor, combine the chickpeas, lemon juice, tahini paste, ground spice powder, some salt, chopped coriander, and the cooled fried onion. Blitz until smooth and creamy.
4. Step 4: Transfer the hummus to a serving bowl and drizzle with the remaining 1 tbsp olive oil.
5. Step 5: Warm the pitta bread and serve alongside the hummus for dipping.

Tips & Variations

• For extra creaminess, add a splash of water or olive oil while blending to reach your desired consistency.
• Try swapping coriander for fresh mint or parsley for a different fresh flavor.
• Use toasted pita chips or fresh vegetable sticks if you prefer a lighter accompaniment.

Storage

Store the hummus in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and drizzle with a little more olive oil if it seems dry. It’s best enjoyed fresh but can be eaten cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hummus without a food processor?

Yes, you can mash the chickpeas and onions with a fork or potato masher if you don’t have a food processor. It will have a chunkier texture but will still taste delicious.

Can I use dried spices instead of toasting whole seeds?

While whole seeds toasted and ground fresh add more flavor, you can substitute with about 1 tsp each of ground cumin and ground coriander, plus ¼ tsp fennel powder for convenience.

Red Onion & Indian-Spiced Hummus Recipe

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★★★★★

4.7 from 57 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful Indian-spiced hummus featuring caramelized red onions and toasted aromatic spices, blended with chickpeas and tahini for a creamy, savory dip perfect for serving with warm pitta breads.

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Ingredients

Scale 1x2x3x

For the Hummus

• 2 tbsp olive oil, divided
• 1 red onion, thinly sliced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 1 x 400g can chickpeas, rinsed and drained
• Juice of ½ lemon
• 1 tbsp tahini paste
• 2 tsp finely chopped fresh coriander

To Serve

• Pitta bread, warmed

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Instructions

1. Caramelize the Onion: In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced red onion and cook, stirring occasionally, until the onion is soft and lightly browned. Remove from heat and set aside to cool.
2. Toast and Grind Spices: In the same pan, toast the cumin seeds, coriander seeds, and fennel seeds over low heat for about 2 minutes until fragrant. Remove from heat and grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
3. Prepare the Hummus: In a food processor, combine the rinsed chickpeas, lemon juice, tahini paste, ground spice powder, a pinch of salt, chopped coriander, and the cooled caramelized red onions. Blitz the mixture until smooth and creamy. Add more olive oil if needed for desired consistency.
4. Serve: Transfer the hummus into a serving bowl and drizzle with the remaining tablespoon of olive oil. Serve with warm pitta bread on the side for dipping.

Notes

• For a smoother hummus, peel the chickpeas before blending.
• You can adjust the spice levels by varying the quantity of toasted seeds.
• Use fresh lemon juice for the best flavor.
• Warm the pitta bread in an oven or on a skillet before serving to enhance texture and taste.
• Store any leftover hummus in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dip
• Method: Stovetop
• Cuisine: Indian

Keywords: Indian spiced hummus, red onion hummus, chickpea dip, tahini dip, pitta bread dip, vegetarian Indian appetizer