Red onion & Indian-spiced hummus

• olive oil↗2 tbsp tbsp
• red onion↗1

  thinly sliced

• cumin seeds and coriander seeds1 tsp tsp
• fennel seeds tsp
• chickpeas↗1 x 400g can

  rinsed and drained

• lemon↗juice ½
• tahini paste↗1 tbsp tbsp
• finely chopped coriander2 tsp tsp
• pitta bread↗

  to serve

Step-by-step instructions

1. 1

   In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.

2. 2

   Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.

3. 3

   Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.