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Caramelised Onion Hummus with Starseed Omega 3 Oil

Preparation Time
5 - 10 minutes

Cooking Time
5 - 10 minutes

3 - 4

Allergy Information
Vegetarian, Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free


  • 1 tsp. Lucy Bee Coconut Oil
  • 1 onion, quartered and sliced
  • 1 tsp. Lucy Bee Coconut Sugar
  • 1 tsp. balsamic vinegar
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tbsp. Lucy Bee Starseed Omega Oil (plus extra to drizzle)
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • ½ tsp. ground cumin
  • 1 garlic clove
  • Caramelised onions as above
  • Juice of ½ lemon
  • Splash of water, as needed to achieve desired consistency
  • A sprinkle of chilli flakes, optional, to serve
  • 1 tbsp. Lucy Bee Creamed Coconut, melted, optional for added creaminess


  1. First make the caramelised onions:
  2. In a frying pan on a low heat, add the Lucy Bee Coconut Oil to melt, before adding the onions. As the onions begin to soften and naturally caramelise slightly, add the Lucy Bee Coconut Sugar and stir to melt the sugar and coat the onions. Cook on a very low heat for 3 minutes.
  3. Add the balsamic vinegar and stir the onions until all the vinegar has been cooked in. The onions should have a golden colour, but when tried should still have a little bite.
  5. Add all of the ingredients, (including the caramelised onions) to a blender and blend to the desired consistency. Adjust the seasoning to suit your taste and add extra water, if needed.
  6. To serve, transfer to a bowl and drizzle Lucy Bee Starseed Omega Oil over. Sprinkle chilli flakes over, if using. This is great with carrot sticks, a salad, in a jacket potato, or spread into sandwiches/wraps.

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