I love hummus a little bit too much. Now I won’t openly admit to sitting in front of an open fridge with just the hummus tub and some conduit to getting it into my mouth, but let’s just say it might have happened.
And mistakenly I always thought hummus should be made from chickpeas. But with cooked and pureed fava beans you can make hummus that is just as tasty and actually even creamier than chickpea hummus! Here I’ve used split dried fava beans from Hodmedods (don’t you just love that packaging?!) which are cooked then pureed. And unlike chickpeas there’s no skins to remove resulting in a super creamy, no bits hummus!
Don’t you just love discovering new things 😃
I also love all kinds of flavours in my hummus – so your mouth kinda explodes with different tastes. Pungent garlic, zingy lemon and tahini are absolutely essential for any hummus base but here I’ve added another of my favourite things – caramelised onions. These are onions that are very slowly cooked so that the sugar is released from them and they caramelise and become sweet. There’s a step by step guide right here.
But what to serve as transport for this lovely hummus? Let me introduce you to a brand new product from Hodmedods – Smoked Quinoa.
This stuff is amazing! The smell … almost intoxicating! It gives these gluten free crackers an incredible flavour that goes SO well with the onion sweet yet earthy fava bean hummus. Match made in heaven right there. Mixing with super nutty little camelina seeds and yellow split pea flour makes them gluten free too!
Sooo, next on the list, what else can I make hummus with?
Smoked Quinoa Crackers with Caramelised Onion Hummus
Yield 30 cookies - approx
- 1/2 cup Hodmedods Smoked Quinoa
- 1 cup vegetable stock (or 1 cup water and a vegetable stock cube)
- 1 cup Hodmedods Yellow Pea Flour
- 1 tsp baking powder
- 1 tblsp Hodmedods Camelina Seeds
- 1 tblsp poppy seeds
- 1 tsp salt
- 3 tblsp olive oil
- 3-5 tblsp cold water
- 1 cup Hodmedods Split Fava Beans
- 3 brown skin onions - peeled and finely sliced
- 4 cloves garlic - peeled and finely sliced
- 1/2 lemon - juice
- 1 tblsp tahini
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1-2 tblsp olive oil + a drizzle
- salt and pepper
- Start by cooking the fava beans - put into a non-stick saucepan, cover with water and gently simmer for around 45 minutes until soft, stir frequently and top up with water as needed
- While the fava beans are cooking, gently fry the onions with the garlic and a drizzle of olive oil over a low-medium heat, stirring frequently, for around 20 minutes until the onions are very soft and lightly caramelised
- Cook the quinoa in the vegetable stock for 10-15 minutes until all the liquid is absorbed and the quinoa is fluffy, stirring from time to time
- Once the fava beans, onions and quinoa are cooked set aside for around half an hour to cool
- Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 large baking trays with parchment or silicon mats
- To make the crackers put the quinoa into a food processor along with the flour, baking powder, salt, both the seeds and the olive oil. Whizz until just blended together
- Add the water 1-2 tblsp at a time until a soft dough starts to form then tip out onto a sheet of baking parchment. Knead very lightly to bring the dough together then lay another sheet of parchment over the top and roll out to about 5mm thick
- Bake for 20 minutes until lightly golden then leave to cool
- While they're cooking finish the hummus - put the cooled fava beans into a food processor along with the cooked onions and garlic, reserving a spoonful for the top for decoration if you like! Add the remaining hummus ingredients and whizz until well blended and smooth. Taste for seasoning
- Store both in airtight containers, keeping the hummus in the fridge