This sweet and savoury hummus has a whole lot more going for it than a traditional hummus with the benefit of being low in fat and high in fibre and nutrition. It’s ideal as a spread on wholemeal pitta bread or as a dip for crunchy raw vegetables.
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Serves: 6 people
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1 pinch Cayenne Pepper
800 g Cooked Chickpeas
drained and rinsed
4 cloves Garlic
1.5 - Lemon
or lime, juice only
1 tbsp Maple Syrup
1 - Red Onion
2 tsp Salt
8 tbsp Water
- Preheat the oven to 180°C/gas mark 4.
- Place the sliced onion on a baking tray and drizzle with the maple syrup. Roast in the oven for 15 to 20 minutes, but check after 10 minutes.
- Blend the rest of the ingredients together in a food processor, then add the roasted onions and blitz to combine with the hummus base.
- Store the hummus in the fridge in a sealed airtight container for up to a week, but it freezes well too.