In a non-stick pan heat 1 tbsp of the
oil, then fry the onion until soft and lightly
browned. Remove from the heat and set
aside to cool while you prepare the rest
of the ingredients.
Toast the spices for a couple of mins
on a low heat, then remove from the heat
and grind to make a powder. In a food
processor, blitz together the chickpeas,
lemon juice, tahini, spices, some salt, the
coriander and red onion until smooth.
Tip into a serving bowl and dress with
the remaining olive oil. Warm the pitta
breads and serve alongside the houmous.