Plant Powered Caramelised Onion Hummus Recipe (vgn) (gf)

Caramalised onion hummus recipe, luke jones, health room,

My caramelised onion hummus recipe. In a fancy bowl. Topped with smoked paprika. To make it look cool.

I’ve had an up and down relationship with hummus over the past few years.

We started out well, when I first embarked on this plant based journey. I’d have hummus with my sweet potato fries, hummus with my sandwiches, hummus with burritos. For a long time we were getting on just fine.

But last summer, I went through my low fat, raw food phase. Whilst the raw food eating itself only lasted a few weeks, the principles stuck in my head for a lot longer. I’ll admit, that after reading the the 80-10-10 diet and hearing all these fruitarian advocates, I was a little scared of fats…

For a while, I became what some people like to describe as a bit of a fat-nazi. If it didn’t fit my low fat, high carb criteria, I didn’t wanna know.

So me and hummus went through a bit of a rough patch. I stopped eating store bought varieties because of all the oil and tahini, scared I was gonna drop dead with a heart attack or get type-2. For a while, I opted instead for this homemade no fat recipe, which was okay, but I’ll be the first to admit it wasn’t my finest work…

About a year on, things have changed slightly. I’ve relaxed a little, and I feel like I know a bit more about what my body wants and needs. Now that I’m training more frequently, I feel like I could do with a few more fats. But that’s just me. Do whatever feels right for you. Don’t listen to these health gurus without considering how you feel about it.

I still respect the fruitarian approach, and yeah it may be the optimum diet for health. But that’s not where I’m at right now. Maybe some time in the future, but we’ll have to see.

So what does that mean for hummus? I think you know the answer to that. It’s back on the cards, that’s what it means!

Hence, this week I’m bringing you my new plant powered caramelised onion hummus recipe, complete with tahini and even a little oil if you’re feeling crazy…

Go get some!


  • 2 tins chickpeas
  • 1 tbs tahini
  • 1 red onion
  • 2 cloves garlic
  • 2 tsp tamari
  • Juice of 1/3 a lemon
  • 1 tsp oil (optional)


  1. Chop your onion and mince your garlic, then fry for 5-10 minutes in a little water or oil.
  2. When they’re cooked and smelling tasty, add them into your blender or food processor, along with all the other ingredients.
  3. Blend for a few minutes. You may need to add a little water to moisten the mixture, but be careful, because no one likes runny hummus.
  4. Scoop that hummus out, serve up, and enjoy.

As you might have realised by now, this recipe makes a pretty big batch of hummus. But that’s good, because whatever you don’t use, I’m pretty sure you can freeze. At least, that what we did…

Until next time!

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Luke Jones

Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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