Red Onion & Indian-Spiced Hummus Recipe
Introduction
This Red Onion & Indian-Spiced Hummus offers a flavorful twist on the classic dip, combining aromatic spices with sweet, caramelized onions. Perfect for serving with warm pitta bread, it makes a delicious and vibrant starter or snack.
Ingredients
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- 1 x 400g can chickpeas, rinsed and drained
- Juice of ½ lemon
- 1 tbsp tahini paste
- 2 tsp finely chopped coriander
- Pitta bread, to serve
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the sliced red onion and fry until soft and lightly browned. Remove from the heat and set aside to cool.
- Step 2: In the same pan, toast the cumin seeds, coriander seeds, and fennel seeds over low heat for about 2 minutes until fragrant. Remove from heat and grind the toasted seeds into a powder using a mortar and pestle or spice grinder.
- Step 3: In a food processor, combine the drained chickpeas, lemon juice, tahini paste, ground spices, a pinch of salt, chopped coriander, and the cooled fried red onion. Blitz until you achieve a smooth, creamy consistency.
- Step 4: Transfer the hummus to a serving bowl and drizzle with the remaining tablespoon of olive oil. Warm the pitta bread before serving alongside the hummus.
Tips & Variations
- For extra creaminess, add a tablespoon of water or chickpea liquid while blending.
- Swap coriander leaves for fresh mint if you prefer a different herb flavor.
- Serve with fresh vegetable sticks for a lighter dipping option.
Storage
Store the hummus in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and if desired, drizzle a little olive oil on top to keep it moist. It is best enjoyed fresh, but you can reheat gently to soften if it firms up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-ground spices instead of whole seeds?
Yes, you can substitute with ground cumin, coriander, and fennel, but toasting whole seeds fresh before grinding produces a more vibrant flavor.
Is tahini essential for this hummus?
Tahini adds richness and depth, but you can omit it if needed. The texture and taste will be slightly different, so try adding a little extra olive oil for creaminess.
Print
Red Onion & Indian-Spiced Hummus Recipe
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Red Onion & Indian-Spiced Hummus combines warm, toasted spices with tender chickpeas and caramelized red onions for a flavorful twist on the classic Middle Eastern dip. Perfect as a snack or appetizer, it’s served with warm pitta bread and infused with subtle Indian-inspired spices like cumin, coriander, and fennel seeds.
Ingredients
For the Hummus
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- 1 x 400g can chickpeas, rinsed and drained
- Juice of ½ lemon
- 1 tbsp tahini paste
- 2 tsp finely chopped coriander (cilantro)
To Serve
- Pitta bread, warmed
Instructions
- Caramelize the Onion: In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced red onion and fry until the onions become soft, sweet, and lightly browned. Remove the pan from heat and set the onion aside to cool while preparing the other ingredients.
- Toast and Grind Spices: Place the cumin seeds, coriander seeds, and fennel seeds in the same pan and toast them over low heat for about 2 minutes, stirring frequently, until fragrant. Remove from heat and grind the toasted spices into a fine powder using a mortar and pestle or spice grinder.
- Blend the Hummus: In a food processor, combine the rinsed chickpeas, lemon juice, tahini paste, the fresh coriander, cooled caramelized onions, ground spice powder, and a pinch of salt. Blitz until the mixture is smooth and creamy, scraping down the sides as needed to ensure even blending.
- Finish and Serve: Transfer the hummus into a serving bowl. Drizzle the remaining 1 tablespoon of olive oil over the top for richness and shine. Warm the pitta breads separately and serve alongside the hummus for dipping.
Notes
- You can adjust the lemon juice for more tanginess depending on your preference.
- If you prefer a smoother hummus, blend for longer or add a tablespoon of water or chickpea liquid (aquafaba) to loosen the texture.
- For extra heat, add a pinch of chili powder or fresh chopped chili into the blender.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free pitta or vegetable crudités to serve if gluten intolerance is a concern.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian-inspired Middle Eastern
Keywords: hummus, red onion hummus, Indian spices, cumin, coriander, fennel, chickpeas, tahini, appetizer, dip, pitta bread
