Caramelised red onion Almous

I am going away to England to stay with my sister who is pregnant and has a ten month old lovely boy at home. I will be helping her so she can have some chill time-out while I spend time with Gigi, my nephew.

So I wanted to make something for the man to have at home as a quick snack and eat whenever he wanted. There is still loads of the Studded banana cake left in the house but I wanted to make something else. And I thought, caramelised onions? chickpeas? Almonds? Yes please!!! I love love loved this one. The first time I made it, I used white onions but it didn’t have that strong onion flavour that I liked. So I substituted it with the stronger flavoured sister, red onions and used 2 instead of one. It came out really nice and nutty because of the roasted nuts. Go ahead, give it a go and you’ll see.  You’ll need:

  • 200g cooked chickpeas / pois chiches
  • 60 g ground almonds / poudre d’amandes (roasted till light brown)
  • 2 Tbsp wholegrain Tahini / Tahin
  • 2 Tbsp olive oil / huile d’olive
  • 1 lemon / citron (juiced)
  • 1 roasted garlic clove (crushed)
  • 1/2 tsp ground chilli /piment
  • 120 ml water / d’eau
For the caramelised onions:

  • 2 medium red onions / oignons rouges (sliced)
  • 1 Tbsp olive oil / huile d’olive
  • 1 tsp Agave syrup / sirop d’agave

 To make:

  • To caramelise your onions, place the first two ingredients in a pan and heat for about 5 mins until the onions are soft
  • Add the agave and keep stirring on medium-high heat for about 30 mins or until the onions are browned, soft and have that caramel colour to them.
  • Mix all the ingredients for the humus including 3/4 of the caramelised onions in a bowl with a spatula. This just makes it easier for my blender.
  • Save the rest of the onions for garnish.
  • Pour the mixture into your food processor, or blender or insert your hand blender into the mix if you’re like me and whizz away,
  • If too thick for your liking, just add more water or oil to get a nice smooth consistency,
  • Serve in a plate or bowl, drizzled with olive oil and garnished with the caramelised onions.
  • Dip whatever you have at hand in it and munch away

sliced red onions

the onions after caramelising (they reduce to about half the amount you started with)

Caramalised red onion al-mus

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About the Author: foodie

Yoga Teacher & Great Baker