Chickpeas and onion dip

Name: Chickpeas and onion dip
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 glass (à 370 ml) Onions in balsamic vinegar (Borettane onions); 1 can(s) (425 ml each) Chickpeas; 2 Disc/s Bacon; 1 TABLESPOON Tomato paste; 200 g clotted cream; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

1 glass (à 370 ml) Onions in balsamic vinegar (Borettane onions)
1 can(s) (425 ml each) Chickpeas
2 Disc/s Bacon
1 TABLESPOON Tomato paste
200 g clotted cream
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes

Directions

1
Drain the onions and collect the stock. Halve some onions and put them aside. Pour the chickpeas into a sieve, rinse cold and drain well.
2
Fry the bacon in a pan without fat until crispy. Drain on kitchen paper. Finely mash onions, chickpeas, tomato paste, sour cream and oil with a hand blender. Season to taste with salt, pepper and 1-2 tbsp. onion stock.
3
Bacon is crumbling. Garnish hummus with halved onions, chilli flakes and bacon.