| Prep: 15 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 12g | 2g | 50g |
| sugars | fibre | protein | salt |
| 9g | 8g | 14g | 0.85g |
I have a special place in my heart for the Egyptian Onion and Chickpea Hummus. Its unique blend of flavors transcends borders, reminding me that great food is a universal language. Infused with distinctive Middle Eastern touches and Mediterranean love, this hummus recipe is as tantalizing and zesty as it is heart-warming and inviting.
A Healthy and Delicious Choice
Chickpeas form the base of this recipe, a pulse rich in protein which helps in muscle building and satiety. It also contains a significant amount of fiber that aids digestion. The inclusion of red onions not only gives it a aromatic kick, but also have robust antioxidant and anti-inflammatory qualities. What’s more, the vibrant pomegranate seeds don’t just add a splash of color, they’re also packed full of valuable vitamins. This Egyptian Onion and Chickpea Hummus is more than just a delicious dish, it’s a powerhouse of nutritional benefits.
Beyond Borders and Boundaries
One of my favorite things about this Egyptian Onion and Chickpea Hummus recipe is its versatility. Dunk a pita wedge, use it as a sandwich spread or as a topping for a rustic, open-faced bruschetta. If you are a fan of traditional hummus, this flavorful variation is a treat for your taste buds.
To round off your Middle Eastern dining experience, why not pair it with a Grilled Lamb with Pomegranate or a light, nutritious Quinoa Tabbouleh? The refreshing notes of both dishes would incredibly compliment the hummus, elevating your meal to a whole new level.
As a person deeply inspired by the bountiful and diverse nature of the Rockies, it always comes down to more than just the delectable taste. It’s about the story behind each recipe and how it brings to the table not just a melange of flavors but also cultures. This Egyptian Onion and Chickpea Hummus might be a leap from our familiar, rustic mountain fare, but it ties into my belief that food, just like nature, is about exploration and a journey of discovery.
What You’ll Need
- 1 cup dried chickpeas
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- 1/2 teaspoon paprika, for serving
- 2 large red onions
- 1 tablespoon za’atar seasoning
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 2 tablespoons lemon zest
- 1 whole wheat pita bread, cut into triangles
2.
Method
Step One
First you have to prepare the chickpeas, soak them overnight in a large bowl with enough water that covers them by 2 inches.
Step Two
In the following day, drain the chickpeas and simmer them in a pot with fresh water for around 50 minutes until they become tender. Once tender, drain them and reserve 2 tablespoons of the liquid.
Step Three
Move to the food processor. Combine tahini and lemon juice and process for about 1 minute. Add additional ingredients to blend; ingredients include the garlic, olive oil, cumin, and a pinch of salt and blend until smooth.
Step Four
Add the cooked chickpeas to the food processor and process for about 2 minutes, scraping sides of bowl as needed. If the mixture is too thick or still has small chickpea bits, slowly add 2 to 3 tablespoons of water until it reaches the desired smoothness.
Step Five
Now let’s spice things up a bit. Peel and quarter the red onions and toss them in some olive oil. Roll the onions in za’atar seasoning. Put these spiced onions in a grilling pan and grill till they are charred and soft.
Step Six
Once grilled, chop the onions and mix them into the hummus, saving a small portion for topping. Also add the lemon zest and pomegranate seeds into the mix.
Step Seven
Transfer the mixture to a serving bowl. Top with the remaining onions, a sprinkle of paprika, a drizzle of olive oil, pomegranate seeds and chopped fresh mint.
Step Eight
Serve this delicious Egyptian Onion and Chickpea Hummus with warm whole wheat pita bread and enjoy.
