Mix vinegar and sugar together and drizzle over the onions.
Turn onion over with hands until covered.
Bake at the bottom of the oven (underneath something else you are cooking) until softened and browned turning over occasionally (at 200C this takes about 30 minutes)
Click here to start a 30 minute timer
Place the chick peas, garlic, and seasonings in a food processor, then gradually add the oil whilst pulsing the food processor until you have achieved a loose runny consistency a bit like natural yoghurt or double cream. Stir the roasted onions and their juices through your finished houmous.
Make once for Christmas week. Half the batch is used to make Tomato Houmous. If you're following the Celebration Week planner, I've added 16 slices of bread for 8 portions so the nutrition comes out correctly, but you would use 8 slices for this, and 8 slices and half the batch of Caramelised Onion Hummus for the tomato version