This post is sponsored by Nairn’s.
Houmous has to be up there as one of my favourite dips and toppings, and this super easy gluten free balsamic caramelised onion houmous is the best! I was challenged by Nairn’s to make a dip that would pair perfectly with their brand new gluten free caramelised onion flatbreads and gluten free wholegrain cheese crackers. To honest though, I think this houmous recipe would go with just about anything!
Want to get straight to it? Skip to the recipe.
I’m not even sure where to being with the best bit of this recipe to be honest! The houmous itself has the perfect tang of lemon and kick from the garlic. Add to this the sweet balsamic caramelised onions, and it is to die for. I’m pretty sure I would put caramelised onions on anything, they’re just so versatile!
I absolutely love spreading this caramelised onion houmous over the Nairn’s gluten free caramelised onion flatbreads. They have a great taste and hold a large amount of topping without going soggy or cracking. You can also break them up into pieces and dip them in. Or why not make the whole lot as part of a party platter or feast!
The perfect dip or topping
I’ve long been a fan of Nairn’s – they’ve been with me pretty much the whole of my coeliac journey. I used to carry packs of their gluten free cheese oatcakes with me everywhere and the cracked black pepper crackers have become a staple on our Christmas cheeseboard – for myself and the gluten eaters!
So when Nairn’s contacted me about testing two of their new products, the gluten free caramelised onion flatbreads and the gluten free cheese wholegrain crackers, I was pretty excited! And I can happily say both these products live up to the amazing standards Nairns has already set. Both of them are super convenient as they come in handy packs so you can easily take them with you to have with lunch or at a friend’s house with the ‘muggle’ food!
The flatbreads are crisp with a lovely caramelised onion taste. They hold together really well with toppings or for dipping – I love pairing them with this caramelised onion houmous or dipping them in a bake camembert cheese. Heaven! The wholegrain cheese crackers have a lovely golden colour and amazing cheese taste – I really enjoyed them topped with brie and tomato chutney, or dipping into homemade tomato soup.
My recipe tips and tricks
The key to getting this gluten free caramelised houmous recipe right is definitely patience! Caramelised onions are definitely a marathon and not a sprint. You need to give them time to slowly cook and develop the beautiful, sweet flavours. Try to cook them too quickly and all you’ll have is fried (and potentially burnt) onions. You can easily make the onions the night before blending up your houmous, and then just keep them in the fridge in a sealed container until you need them.
Also, don’t forget to reserve the chickpea water when you’re draining the tin of chickpeas, as adding this to the mixture helps to create the perfect texture. It gives a much nicer flavour and texture than just adding plain water, so I’d definitely recommend it. And finally, if you’re storing this for a few days, add a little extra olive oil on top of the leftover houmous to keep it fresh.
My gluten free caramelised onion houmous recipe
Here you have it, my gluten free caramelised onion houmous recipe! It may look like a few steps but I can assure you it’s super easy, and well worth it! Let me know if you make it – I always love to see photos of your creations!
For the caramelised onions
- 3 large red onions, (peeled and sliced)
- 25 g butter
- 1/2 tsp salt
- 3 tbsp balsamic vinegar
- 1 tbsp honey
For the homous:
- 400 g chickpeas, (drained, with the water reserved)
- 3 tbsp tahini paste
- 1/2 lemon, (juice only)
- 2 garlic cloves, (peeled and crushed)
- 1/4 tsp salt
- 1-2 tbsp olive oil
To make the caramelised onions:
- Melt the butter in a large, flat-based pan. Add the onions and turn down to a low heat. Cook gently for 5-6 minutes, stirring occasionally until the onions start to soften.
- Add the salt, stir and then continue to cook gently, on a low heat and stirring regularly, for 10 minutes. The onions should start to turn very soft - be careful they don't burn. Be patient!
- Add the balsamic vinegar and honey, stir until the onions are fully coated and then cook for a another 3-4 minutes. Once done transfer onto a plate and allow to cool completely while you make the homous.
To make the houmous:
- Drain the chickpeas but reserve the water - you'll need this! Mix the tahini paste, lemon juice, garlic and 2 tbsp of the chickpea water in a bowl until it forms a smooth paste. Add the paste and the chickpeas to a food processor and blend until smooth.
- Taste and season with salt. If the mixture is too firm, add some more chickpea water (1 tbsp at a time) and blend until smooth.
- Once smooth, add half the caramelised onion and blitz. You want there to still be some chunks of onion, but you can make it as smooth or chunky as you like.
- Once blended, pour the houmous into a serving bowl. Drizzle with the olive oil and then top with the leftover onions. Enjoy with gluten free crackers or flatbreads to either dip or top!
Where can I find the Nairn’s goodies?
Don’t forget to pick up the Nairn’s gluten free caramelised flatbreads or gluten free wholegrain cheese crackers as the perfect accompaniment! The flatbreads are available in Morrison’s, RRP £1.75 and the crackers are also in Morrison’s, RRP £1.75.
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!