Caramelised Onion hummus

Serves 4


Onion mix

2 cloves garlic (crushed)

1 tablespoon extra virgin olive oil

2 teaspoons stevia or sugar

2 tablespoons red wine vinegar

1 tablespoon merlot wine *Optional

1 tablespoon vegetable stock


1 can cooked chickpeas (400-420grams), drained and rinsed

1 tablespoon extra virgin olive oil

1 tablespoon tahini

1 tablespoon apple cider vinegar

1/3 cup liquid vegetable stock 

A good sprinkle of herbamare (or salt)

1/2 teaspoon sweet paprika

1/4 teaspoon onion powder


Place 1 tablespoon of olive oil in a small saucepan and heat until small bubbles appear to come to the surface. Add onion and garlic and reduce the heat to low. Place the rest of the "onion mix" ingredients into the saucepan and bring to a simmer. Simmer onion mix for 10-15 minutes or until liquid is reduced completely, stirring a few times throughout to ensure the mix doesn't stick to the pan. 

Once onion is caramelised, place garlic in food processor and most of the onion mix, reserving about 1/8-1/4 cup to top hummus with. Place all other ingredients in a food processor with  and blend until smooth. 

When serving top hummus with leftover caramelised onion and a drizzle of olive oil.