1/3 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon ground cumin
Canola oil, for frying
1/2 pound cauliflower, cut into 1/2-inch florets
2 teaspoons curry powder
1 large onion, halved and thinly sliced
1 1/2 teaspoons finely crushed pink peppercorns
Chopped parsley, for garnish
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, 1/3 cup of olive oil and the cumin; season the hummus with salt.
In a skillet, heat 1/4 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 1/4 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.