Caramelized Onion Hummus
with Roasted Chickpeas and Garlic Pita ChipsCalories
:
690 kcalProtein
:
18g proteinTotal
:
20 minutesDifficulty
:
MediumAllergens:
- Sesame
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Soy
- Sulphites
- Crustaceans
- Egg
- Fish
- Tree nuts
- Peanuts
- Sesame
Creamy, wholesome hummus is made even more delicious with caramelized onions, smoky roasted chickpeas and fresh, bright parsley. You won't be able to resist diving in with warm garlic pita chips and scooping up every last bit!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
16 tbsp
Hummus
(Contains: Sesame May be present: Wheat, Milk, Mustard, Soy, Sulphites, Crustaceans, Egg, Fish)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Wheat, Milk, Mustard, Soy, Tree nuts, Peanuts, Sesame)
7 g
Parsley
2 unit(s)
Pita Bread
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
(May be present: Gluten, Wheat, Milk, Mustard, Soy, Sulphites, Crustaceans, Egg, Fish, Tree nuts, Sesame)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
3.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Calories690 kcal
Fat46 g
Saturated Fat6 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber17 g
Protein18 g
Sodium970 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Baking Sheet
•Aluminum Foil
•Measuring Spoons
•Large Non-Stick Pan
•Silicone Brush
•Small Bowl
Cooking Steps
1
- 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
