So what is Chivda?
Chivda is a crunchy, salty Indian snack mix based on flattened rice…
There are many different takes on what to added to the flattened rice..Some recipes call for thick flattened rice, some for thin. Some recipes omit the rice entirely and base it on cornflakes…
One from the Gujarat area might include Sugar, nuts, dried fruits, and fried potato straws, as well as spices such as turmeric, coriander, cumin and asafoetida. Another version uses mustard seed, curry seed, dried chiles, peanuts, and curry leaves.
You will need :-
- 200 g Sprouted Green Moong Beans
- 100 g Moth ( Matki ) Brown Beans
- 100 g Cornflakes Chivda (Raw)..please dont use CORNFLAKES CEREAL….you can buy this cornflakes in any Indian store
- 75 g Peanuts Unsalted
- 75 g Cashewnuts
- 100 g Almonds
- 50 g Sultanas
- 100 g Thin Sev (Spicy Noodles)…you can make at home or buy from store ( I made at home )
- Few springs curry leaves washed
- 5-6 green Chillies ( Chopped )
- 3-4 tbsp caster sugar (adjust your liking)
- 1 tsp crushed citric acid ( LIMBU NA PHOOL)
- Salt to taste
- Garam Masala, Red chilly powder and CHAAT MASALA ( according to your taste)
- Oil to deep fry
Mehod:- First Heat oil in a deep fry pan on medium heat. When the oil is ready to fry add beans in round Sieve and fry them until they are crunchy…(make sure you keep stirring to cook evenly) about 3-4 minutes. Now fry cornflakes same way..but cornflakes will puff immediately. Drain the oil from cornflakes with the help of a sieve and put it over tissue paper ..Fry all cornflakes let the tissue paper soak extra oil from them.
keep mixing these stuff in a big plate or bowl…On a slow heat now fry peanuts and almonds….add these stuff in a bowl too…Turn the heat off and fry curry leaves and curry patta. Now add all the remaining stuff to cornflakes and beans. Mix really well…When cooled keep it in an airtight containers.
Check out our Diwali Sweet and Savoury Recipes
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
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.
