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

Scale

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