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Caramelized Onion Hummus as an extra

Caramelized Onion Hummus as an extra

Serves 2

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with Roasted Chickpeas and Garlic Pita Chips

Allergens:Sesame/SésameSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

398 mL

Chickpeas

1 cup

Hummus

(ContainsSesame/Sésame)

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

7 g

Parsley

2 unit

Pita Bread

(ContainsWheat/Blé)

113 g

Yellow Onion

1 tbsp

Garlic Puree

Not included in your delivery

3.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate83 g
Sugar5 g
Dietary Fiber14 g
Protein21 g
Cholesterol0 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Strainer
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven until almost crispy, 10-12 min. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast until crispy, 6-8 min.

2

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1/4 tsp sugar and season with salt. Cover and cook, stirring occasionally, until dark golden-brown, 4-6 min.

3

Meanwhile, cut each pita into 6 wedges (12 wedges total). Stir together half the garlic puree and 1 tbsp oil in a small bowl. Arrange pita wedges on a foil-lined baking sheet. Brush tops with garlic oil. Bake in the middle of the oven until pita wedges are crisp, 7-8 min. (TIP: Keep your eye on the pita wedges so they don’t burn!)

4

Roughly chop parsley. Add hummus to a serving dish. Top with caramelized onions and half the roasted chickpeas. (TIP: Save the remaining roasted chickpeas for a snack or salad topper!) Sprinkle parsley over top and drizzle with 1/2 tbsp olive oil. Serve garlic pita chips on the side for dipping.