Free delivery on orders over £40 • Just £3.95 for smaller orders
Menu 0
Caramelised Onion Ful Nabed with Smoked Quinoa Crackers

Caramelised Onion Ful Nabed with Smoked Quinoa Crackers

Home   Recipes for British Pulses, Grains, Seeds and More   Caramelised Onion Ful Nabed with Smoked Quinoa Crackers
Camelina Christmas Fava Fava Beans Flour Gluten-free Grains and Seeds Pulse Flours Pulses Smoked Quinoa Split Fava Beans Summer Yellow Pea Flour

by The Cook and Him August 02, 2019

Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.

As this mouthwatering recipe demonstrates, ful nabed deserves to be just as widely eaten as the ubiquitous chickpea hummus, the split fava beans providing a deeply aromatic and faintly earthy flavour, offset here by the sweetness of the caramelised onion. The smoked quinoa and pea flour crackers make the perfect accompaniment to this Middle Eastern dip.

Makes 30 Cookies

Ingredients

Crackers:
Ful nabed:
  • 1 cup Split Fava Beans
  • 3 Brown Onions, peeled and finely sliced
  • 1/2 Lemon
  • 1 tblsp Tahini
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1-2 tblsp Olive Oil (plus a drizzle for garnish)
  • Salt and Pepper

Method

  1. 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
  2. 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 2o minutes until the onions are very soft and lightly caramelised
  3. 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
  4. Once the fava beans, onions and quinoa are cooked set aside for around half an hour to cool
  5. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 large baking trays with parchment or silicon mats
  6. 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
  7. 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
  8. Bake for 20 minutes until lightly golden then leave to cool
  9. While they're cooking finish the ful nabed - 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 ful nabed ingredients and whizz until well blended and smooth. Taste for seasoning.
  10. Store both in airtight containers, keeping the ful nabed in the fridge.


The Cook and Him
The Cook and Him

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Pulses, Grains, Seeds and More

Roasted Squash With Emmer Wheat & Lentil Pilau
Autumn Emmer lentils Pilau Mix
Roasted Squash With Emmer Wheat & Lentil Pilau

by Jenny Chandler October 01, 2021

This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.

Read More

Seasonal Summer Fruit Clafoutis
Baking Chia Flour Summer Vegan
Seasonal Summer Fruit Clafoutis

by Josiah Meldrum August 30, 2021

This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.

Read More

Syrian Lentils with Slow-Fried Onions
lentils Light Lunch Summer Supper
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More