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

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

sliced red onions

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

Caramalised red onion al-mus

chickpeas humus vegan vegetarian