Red onion & Indian-spiced houmous
A houmous is a perfect starter for sharing.
This one is spiked with gentle spices, guaranteed to rouse the senses
- Prep: 15 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 1 tsp each cumin seeds and coriander seeds
- ½ tsp fennel seeds
- 1 x 400g can chickpeas, rinsed and drained
- juice ½ lemon
- 1 tbsp tahini paste
- 2 tsp finely chopped coriander
- pitta bread, to serve
Method
-
In a non-stick pan heat 1 tbsp of the
oil, then fry the onion until soft and lightly
browned. Remove from the heat and set
aside to cool while you prepare the rest
of the ingredients.
-
Toast the spices for a couple of mins
on a low heat, then remove from the heat
and grind to make a powder. In a food
processor, blitz together the chickpeas,
lemon juice, tahini, spices, some salt, the
coriander and red onion until smooth.
-
Tip into a serving bowl and dress with
the remaining olive oil. Warm the pitta
breads and serve alongside the houmous.
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