Caramelised Onion and Butter Bean Hummus
Notes to myself as much as anything, a quick alternative to chickpea hummus
An adaptation of an Anna Jones Recipe, from the Modern Cooks Year, autumn section. The main difference, it’s halved and I didn’t roast coriander seeds. I also stole a quarter of the onions for a gravy later on.
My afternoon in the kitchen started with my eyes smarting from thinly slicing an onion with some soft piano playing in the background! A great Hummus for sharing with crudité.
Ingredients:
onion, peeled and finely sliced
lemon, halved lengthways
400g tin of butter beans, drained
1 tbsp tahini
pinch of sea salt
¼ tsp ground coriander
Paprika (optional decoration)
Method:
Soften the Onion for 5 - 10 mins in a little olive oil and gentle heat
In the same pan, when the onions are ready shuggle to side and add the lemon flesh side down, till the halves gain a little colour.
Meanwhile, drain the beans and blend in a processor, with the salt, a glug of oil and the ground coriander.
When the lemon is ready squeeze and add the juice to the blender, keeping the pips away. Any toasted flesh is also good.
Blend again and then add the onion, pulsing to a desired texture.
Personal preference on how much to eat in one sitting. Take half and place into a serving bowl, sprinkle with a little paprika. The other half eat with flatbread the next day as a suggestion.
