This Caramelised Onion Hummus recipe is so much better than store bought! Sweet caramelized onions are blitz with nutty chickpeas, creamy tahini, lemon and garlic. Use it as a dip for pita chips and crudites or spread in sandwiches and wraps. It takes less than 30 minutes to prepare from scratch.
Can you think of anyone who doesn’t like hummus? Probably not! And it is understandable why – hummus is one of the tastiest dips out there!
It is a Middle Eastern dip that is naturally vegan and gluten-free. It is made from blending cooked chickpeas, tahini (aka liquid gold), garlic, lemon juice and plenty of olive oil. The finished result is a smooth and creamy dip that pairs wonderfully with a variety of dishes.
UK supermarkets are brimming with different hummus flavours – sweet chilli hummus, roasted red pepper houmous , lemon and herb hummus just to name a few.
One of my favourites is caramelised onion hummus because of its delicately sweet flavour. I love recreating the recipe at home. It is well worth the time and effort it takes to caramelise the onions.
I love experimenting with other hummus flavours at home too – some of these variations may interest you:
- Roasted Carrot Hummus
- Turkish Hummus
- Mango and Chilli Hummus
- Thai Green Hummus
- Sumac Hummus
- Chestnut Hummus
- Black Chickpea Hummus
Ingredients notes
For the onions
Onions – you need to use white or yellow onions for this recipe as they have a high sugar content which is perfect for caramelising.
Olive oil – use standard olive oil rather than extra virgin olive oil to cook the onions.
For the hummus
Cooked chickpeas aka garbanzo beans
Tahini aka sesame seed paste
Garlic cloves
Lemon juice
Extra virgin olive oil – here you can use good quality extra virgin olive oil
Salt and cracked pepper to taste
Optional
chickpea water for consistency
How to caramelise onions – instructions
- Prep the onions: Peel the onions and cut them into thin slices or dice them
- Heat the pan: Use a wide, heavy-bottomed skillet or sauté pan. Heat it over medium-low heat.
- Add oil
- Add the sliced onions. Make sure the onions are evenly distributed in a single layer. If necessary, you can work in batches, depending on the size of your pan. Turn the heat to low.
- Stir the onions occasionally to prevent them from sticking or burning. Season them with a pinch of salt, which will help draw out their moisture.
- This is a patient process. Allow the onions to cook slowly over low to medium heat. Stir them every few minutes, scraping the browned bits from the bottom of the pan. The caramelization process can take anywhere from 30 minutes to an hour or more, depending on the desired level of caramelization.
- If you notice the onions are browning too quickly or unevenly, reduce the heat to low. Caramelizing onions requires gentle, even heat.
- If you want to deglaze the pan and add extra flavor, you can add a small amount of liquid like water, broth, wine, or balsamic vinegar near the end of cooking. This step is optional but can add complexity to the flavor.
- Finish and serve: Once the onions have reached your desired level of caramelization, remove them from the heat and let them cool slightly. They will continue to cook and deepen in color as they cool.
Remember, the key to caramelizing onions is low and slow cooking, patience, and occasional stirring.
How to make Caramelised Onion Hummus
In a blender or food processor add all the hummus ingredients along with most of the caramelized onions (leave some for garnishing)
Add little water or oil or chickpea water for a smooth hummus.
Blend until you achieve your desired consistency.
Serve with a thin layer of extra virgin olive oil on top, and garnish with a pinch of paprika and the leftover caramelized onion.
Serving Suggestions
Enjoy Caramelized Hummus the same as you would any hummus. Try:
- crackers
- crisp bread
- toast
- breadsticks
- crudites
- spoon it on top of Air Fryer Baked Sweet Potatoes
Storage
Store leftovers in airtight containers and keep in the fridge for up to 3 days.
Bring it to room temperature before serving.
Other Chickpea Recipes
Chickpea Pilaf Rice
Chana Masala (Indian chickpea curry)
Chickpea Salad with Avocado Dressing
Tandoori Cauliflower and Chickpea Tacos
Roasted Carrots and Chickpea Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Caramelized Onion Hummus
Equipment
- 1 Frying pan
- 1 Blender
Ingredients
Caramelised Onion
- 1 large onion thinly sliced
- 2 tablespoonsp olive oil to caramelize the onion
Caramelized Onion Hummus
- 1 cup chickpeas
- 1 clove garlic medium size
- 2 tablespoon tahini sesame seeds paste
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoon extra virgin olive oil
- Pinch salt per taste
- 3-4 tablespoon liquid for consistency or cold water
Instructions
- Heat 2 tablespoonsp olive oil in a nonstick pan and add 1 large onion .Toss to coat an oil.
- Stir fairly frequently, for about 20-25 minutes or until onions are evenly browned and caramelized.
- Allow to cool at room temeprature.
- In a blender or mixer add 1 cup chickpeas , 1 clove garlic , 2 tablespoon tahini , 1 tablespoon lemon juice , 3 tablespoon extra virgin olive oil , Pinch salt per taste .with the caramelized onions. Add little water or 3-4 tablespoon liquid for consistency for a smooth hummus.
- Blend till you achieve your desired consistency.
- Serve with a thin layer of extra virgin olive oil on top, and garnish with a pinch of paprika and some caramelized Onion.
- Serve with pitta bread, pitta bread chips and raw vegetables.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Caramelized Onion Hummus
Equipment
- 1 Frying pan
- 1 Blender
Ingredients
Caramelised Onion
- 1 large onion thinly sliced
- 2 tablespoonsp olive oil to caramelize the onion
Caramelized Onion Hummus
- 1 cup chickpeas
- 1 clove garlic medium size
- 2 tablespoon tahini sesame seeds paste
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoon extra virgin olive oil
- Pinch salt per taste
- 3-4 tablespoon liquid for consistency or cold water
Instructions
- Heat 2 tablespoonsp olive oil in a nonstick pan and add 1 large onion .Toss to coat an oil.
- Stir fairly frequently, for about 20-25 minutes or until onions are evenly browned and caramelized.
- Allow to cool at room temeprature.
- In a blender or mixer add 1 cup chickpeas , 1 clove garlic , 2 tablespoon tahini , 1 tablespoon lemon juice , 3 tablespoon extra virgin olive oil , Pinch salt per taste .with the caramelized onions. Add little water or 3-4 tablespoon liquid for consistency for a smooth hummus.
- Blend till you achieve your desired consistency.
- Serve with a thin layer of extra virgin olive oil on top, and garnish with a pinch of paprika and some caramelized Onion.
- Serve with pitta bread, pitta bread chips and raw vegetables.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Milk Halwa or Doodh no Halwo is an incredible indian milk-based sweet made from only few ingredients such as milk, condensed milk and yogurt. It is also known as Indian Milk Cake. The recipe is similar to Paal Kova or milk kove which is another easy milk based traditional Tamil Nadu recipe. Instant pal kova is also made with condensed milk and yogurt.
Easy Microwave Milk Halwa with Condensed Milk
Milk Halwa/Milk Cake/Doodh no Halwo/Paal Kova is a unique tasting indian sweet. Traditionally, it is made primarily by reducing milk then splitting it with an acidic agent. That is why it is sometimes called fatelo doodh halwa (fatelo means split). The mixture is then sweetened with sugar. The sugar caramelizes and the mixture reduces further. Flavourings are then added alongside ghee. The halwa is served set or loose.
It has a grainy texture but as soon as you chew it, it becomes melt in your mouth. With this recipe, you will achieve similar doodh halwo that can be found in the mithai shops. This recipe however is much quicker and easier than the original and uses the the microwave.
Inspiration
My Mum used to get treated to doodh no halwo from a nearby dairy shop in Ahmedabad when she was little and later when she visited again, she would bring it back for us.
I tried this halwa back in 2012 when I visited India for the first time. It was from the same dairy that was close to my Mum’s house.
Difference between Milk Cake and Kalakand
Originally, indian milk cake or milk halwa is made by reducing whole or full-fat milk. This process usually takes a couple of hours. Our Rajwadi Peda post explains this step.
To speed up this process, we have used condensed milk and the help of a microwave!
To this reduced milk, an acidic agent is added to split the milk. The solids formed are then halwa. The halwa becomes a deep brown colour.
In kalakand , the milk is similarly reduced but paneer is also added. The resulting product is white/cream in colour.
In the past we have experimented and created this Chocolate and Rose Indian Milk Cake , which is a reader favourite.
Why this Milk Halwa recipe works
We have used condensed milk which is basically saving the time of reducing the milk. This is all cooked in 1 bowl in the microwave within minutes. It is a great way to use up an open tin of condensed milk. There is a good chance that you will have these ingredients lying around.
It is easy to make – these recipe is easy for two recipes. One, it is made of only few ingredients – milk, condensed milk, sugar are all easy to find in local shops. Secondly, it is made in the microwave. There is no need for pots and pans and the halwa will come together in no time at all.
Delicious – I probably don’t even need to tell you how delicious this halwa is. The chewy texture with juicy taste is out of this world! You have to try it to really understand what I mean here.
Enjoyed anytime – It is perfect for any celebration and during the festive season. It is also suitable for fasting as it is made with only dairy products.
Ingredients notes for Dudh No Halwo
Milk – use full fat milk or whole milk for this recipe. The higher the fat content in the milk, the larger the grains in the halwa and the greater the texture!
Condensed milk – condensed milk speeds up the process as the milk has already been reduced. Use the full fat rather than “light” version of condensed milk
Yogurt – yogurt is used to split the milk which is what gives the halwa its texture. Some recipes use lemon juice but yogurt works well too. Yogurt should be mild in taste and full fat.
Ghee – we have used homemade desi ghee . The ghee provides flavour and also gives the halwa a silky texture.
Sugar – use white granulated sugar. You will only require a bit as the condensed milk is also sweet.
Flavoring – we have used saffron or kesar – hence kesar doodh no halwa and cardamom powder. The saffron threads are dissolved in milk prior to using for about 10 mins or add straight away.
Nuts – we have used almond and pistachio but you can change this according to which ever you like.
How to make Dudh No Halwo
Microwave Dudh No Halwo
Choose a large microwave safe bowl – a small bowl will make it difficult to mix and you don’t want it to spill and overflow!
Add condensed milk and mix. Add the yogurt and saffron infused milk and mix until smooth.
Set the microwave to 8 minutes (time needed for the amount of mixture we had). Check every 2 minutes and stir.
Add the sugar and cardamom powder and microwave further 5-6 mins. The mixture should start becoming more solid
Add the ghee and microwave 2 mins more. It should become thick but not dry.
Add cardamom powder, mix well.
Set in a greased tray or serve in a bowl.
Stovetop Milk Halwa
Place all the ingredients in a thick based kadai or pan.
Cook on low to medium heat until the mixture starts curdle.
Lower the heat and cook until halwa gets thicker and grainy.
Add cardamom powder and turn off the heat.
Tips for best Milk Halwa
Follow these great tips for best Milk Halwa
Do not over microwave else will the halwa will taste dry when eating – we want to retain some of the moisture.
You can either serve in squares like barfi or serve it loose in the bowl.
Keep stirring to ensure the mixture is not burning.
Use full-fat ingredients for authentic taste and texture.
Once halwa is made and cooled down totally, you can store it in an airtight container. Keep the container in the refrigerator, if you want halwa to stay fresh for longer time or around 1 week. Bring it to room temperature before consuming. It stays fresh for 2-3 days at room temperature, if kept in a cool and dry space. Milk halwa freezes well. Set the halwa in a tray, cut it into small squares and wrap them in the butter paper and place it in the freezer proof container. Thaw and bring it to room temperature before serving.
Milk halwa is a delicious rich and creamy milk based dessert. Generally, this Indian milk sweet is reserved for happy occasions and festivals such as Navratri, Gokul Asthmi or Ganpati. As this recipe made using only dairy products, it can be consumed on a fasting day or season such as Ekadashi or Chaturmas. I would serve after having a spicy Indian meal at parties or any get togethers.
Like I said above in the post we have flavoured milk cake with rose and chocolate. You can leave out saffron and cardamon and instead add vanilla extract.
Other Indian Milk Sweets Recipes
Other Microwave Indian Sweets Recipes
Koprapak in microwave
Microwave Mawa Peda
Churma Ladoo microwave method
Microwave Mawa/Khoya
Microwave Kalakand
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Milk Halwa | Doodh No Halwo
Equipment
- Big bowl
- Microwave
- Spoon
Ingredients
- 200 gram condensed milk
- 200 millilitre whole milk
- 1 tablespoon yogurt make sure it’s not sour
- 1 teaspoon sugar
- ½ teaspoon ghee
- ¼ teaspoon cardamom powder
- 8-10 strands saffron soaked in warm 2-3 tsp milk
- 2 teaspoon nuts almonds, pistachio
Instructions
- Take a microwave-proof bowl ( take big one as milk boils ) and place the condensed milk with the whole milk and mix them.
- Now add yogurt, saffron milk and mix again.
- Place bowl in microwave for 8 minutes, in between check every two minutes and give it a stir.
- Slowly milk will thicken and water will be visible. after 8 minutes add sugar and cardamom powder and cook halwa for another 5-6 minutes.
- Repeat stirring every 2 minutes.
- Now add ghee and cook for another 2-3 minutes.
- Halwo should thicken by now like semolina halwa. let it cool to room temperature and garnish with nuts.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
