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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
  • Serves 2
  • Easy
  • Calories 314
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 4
  • Protein 11
  • Fat 20
  • Fibre 6
  • Salt 0.69

Nutrition per serving

  • Calories 314
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 4
  • Protein 11
  • Fat 20
  • Fibre 6
  • Salt 0.69

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

  1. 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.

  2. 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.

  3. 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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