Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
