Hummus with roasted onions

by veronica

Hummus is one of my favourite foods. This is a version with roasted onions to add to that savoury, umami flavour.


  • 4 dl / 400 ml chickpeas, cooked
  • 2 pcs garlic cloves, roasted
  • 1 pc onion, roasted
  • 3 tbsp tahini, firm
  • 1,5 tbsp lemon juice
  • 0,5 – 1 dl / 50 – 100 ml rapeseed oil
  • 2 – 4 tbsp of water (depending on the consistency you want)
  • sea salt to taste
  • 1 tbsp chipotle powder (optional)


  1. Gently roast the onions in the oven. Let cool off and peel the onions. I just quester them with the peel still on. And roast until tender.
  2. Mix chickpeas, tahini and onion cloves in a food processor.
  3. Add lemon juice and oil, and continue to blend.
  4. Add a pinch of salt and the chipotle powder (optional)
  5. Add the desired amount of water while the food processor is still running, through the opening in the lid – until the hummus has reached a thickness that you prefer.
  6. Taste the hummus and add more salt if preferred.

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