Curried Onion and Cauliflower Hummus

Cooking soaked dried chickpeas in baking soda softens them and makes this hummus extra-silky. The curried onion–and–cauliflower topping adds tons of flavor.

  • Total Time:
  • Servings: Makes about 5 cups
  • Time(Other): plus overnight soaking

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Ingredients

  • 1 pound dried chickpeas (2 1/2 cups), soaked overnight and drained
  • 8 garlic cloves, peeled
  • 1 teaspoon baking soda
  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • Salt
  • 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 this recipe

  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, 1/3 cup of olive oil and the cumin; season the hummus with salt.

  3. 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.

  4. 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.

  5. Spoon the hummus into a bowl and top with the onion and cauliflower. Drizzle with olive oil, garnish with parsley and serve.

Make Ahead

The hummus can be refrigerated for up to 5 days. The curried toppings can be refrigerated overnight; bring to room temperature before serving.

Serve With

Warm pita or naan.

Suggested Pairing

Serve this creamy hummus with a juicy, fruit-forward California Chenin Blanc.

Contributed By Photo © Tara Fisher Published August 2015





1039021 recipes/curried-onion-and-cauliflower-hummus 2015-07-20T18:36:57+00:00 Alon Shaya appetizers-starters|vegetarian|make-ahead|fast|staff-favorite|cocktail-party|20-for-a-crowd|dips-and-spreads|middle-eastern august-2015 recipes,curried-onion-and-cauliflower-hummus 1039021
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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Judy Griffin

Review Body: I had this Hummus at restaurant Shaya in New Orleans Garden District. We ordered this dish for the table but  I could have eaten the whole thing myself. So creamy and flavorful,  simply delicious!

Review Rating: 5

Date Published: 2016-07-05

Author Name: Hanna Kliegman

Review Body: Also had the hummus at Shaya on a recent trip to New Orleans. All the food there was fantastic and I fantasized about making the hummus at home, thanks Alon Shaya for sharing this recipe, it's a keeper! The thing I did differently with the hummus was, to add back 1/4 c of the reserved cooking liquid to get the consistency I was after. Also doubled the veg recipe. Instead of frying the cauliflower, I sliced it, tossed it with olive oil, salt and pepper and roasted it on parchment in the oven at 425' after tossing it once I added 1 tsp of curry powder. Then later combined it with the sautéed onions. There I also reduced the amount of curry powder and pink peppercorns by half. The veg is a wonderful foil to the hummus. Highly recommended!

Review Rating: 5

Date Published: 2017-03-01

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