This is where I am suppose to tell you that soaking your chickpeas and boiling them for hours will give you a better result but that is highly unlikely. Mainly because cans of food have recently become a necessity for my wedding arm workouts. The only problem is, the entire time I think about food I can make with what’s in my hand. So, here you go! Roast onion hummus. A little different to the classic and if I may… better!
Roast onion hummus
Makes 3-4 cups
1 shallot, peeled and quartered
1 brown onion, peeled and quartered
4 garlic cloves, peeled
2 tins of chickpeas, drained and rinsed
Juice of 1 lemon
1/4 cup olive oil
Pre heat your oven to 180.
Place your onions and garlic on an oven tray and drizzle with olive oil. Bake for 10 minutes or until your house smells amazing and the onions and garlic are golden.
Blend all the ingredients until smooth. Taste here to ensure the balance of saltiness and lemon is perfecto. Serve warm and top with sesame seeds, a little cayenne pepper and drizzle with olive oil.