BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS

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Ingredients

  • 1 onion
  • 1 cup white wine
  • 1 cup chickpeas
  • 1 garlic clove
  • 2 cups frozen corn
  • 2 tbsp tahini
  • Lemon juice
  • ½ cup olive oil
  • Salt and pepper to taste

Preparation

In a pan with olive oil, put 2 julienned onions, season with salt and pepper and simmer, covered, until they begin to brown, about 30 minutes. Add a cup of white wine and cook over medium heat until the onion is soft and without liquid.

In a food processor, put a cup or a package of cooked chickpeas, without liquid, 1 garlic clove or a shallot (I use shallots), 2 cups frozen corn (cook as instructed in the package), it is sweeter and softer than regular corn, 2 tablespoons of tahini, juice of 1/2 lemon, 1/2 cup of olive oil, 2 tablespoons of honey mustard (optional).

Blend everything and make a paste, add more olive oil if necessary to give it the texture you want. If you do not want that much oil, you can also add a bit of water.

Put a spoonful of hummus in a plate and cover with a good portion of caramelized onion. Decorate with rough bindweed fruit, cranberries and a nice portion of baby greens.

Recipe by:
@valenmacauliffe