Curried onion and cauliflower hummus recipe

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  • Yield: 5 cups
  • Cooking Time: 1 Hour 30 Minutes


  • 2½ cups dried chickpeas, soaked
  • overnight and drained
  • 8 garlic cloves, peeled
  • 1 tsp baking soda
  • ½ cup tahini
  • ½ cup fresh lemon juice
  • ⅓ cup extra-virgin olive oil plus more for drizzling
  • ½ tsp ground cumin
  • Salt
  • Canola oil, for frying
  • ½ lb cauliflower, cut into ½-inch florets
  • 2 tsp curry powder
  • 1 large onion, halved and thinly sliced
  • 1½ tsp finely crushed pink peppercorns
  • Chopped parsley, for garnish
  • Pita or naan, for serving
How to Make It
  1. In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil. Cover and simmer over moderately low heat, stirring every 15 minutes, until the chickpeas are tender, 50 minutes; if necessary, add water to keep them covered.
  2. Drain the chickpeas and garlic and transfer to a food processor; puree until very smooth. With the machine on, gradually add the tahini, lemon juice, ⅓ cup of olive oil and the cumin; season the hummus with salt.
  3. In a skillet, heat ¼ inch of canola oil. Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes. Transfer to a paper towel-lined bowl to drain. Add 1 teaspoon of the curry powder and toss well. Season with salt and toss again.
  4. Pour off all but ¼ cup of the oil from the skillet. Add the onion and a big pinch of salt and cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes. Add the pink peppercorns and the remaining 1 teaspoon of curry powder and cook, stirring, until fragrant, about 3 minutes. Season with salt.
  5. Spoon the hummus into a bowl and top with the onion and cauliflower. Drizzle with olive oil, garnish with parsley and serve with warm pita or naan.

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