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.
The hummus can be refrigerated for up to 5 days. The curried toppings can be refrigerated overnight; bring to room temperature before serving.
Warm pita or naan.
Serve this creamy hummus with a juicy, fruit-forward California Chenin Blanc.
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