Black + White Hummus

Ft. our NEW QUEEN BLACK CHICKPEAS, in collaboration with Ottolenghi - read all about it here.
"Black chickpeas don’t get nearly enough attention. Nutty and toothsome, they add a whole new layer of texture to hummus when roasted - whether you’re making it from scratch (recipe below) or going shop-bought. Roasted cauliflower makes the ideal co-star, soaking up garam masala before being piled high over creamy hummus.
Serve with plenty of warm flatbreads for scooping, and don’t skip the drizzle of olive oil at the end" - Yotam Ottoleghi

If you liked this recipe, then try out our one pan confit black chickpeas with baharat + orange here.

Yotam Ottolenghi

Feeds: 6

Takes: 25 minutes

Ve V D G

Ingredients

150ml olive oil 1 pack fresh curry leaves (about 3 stems) 1 jar Bold Bean black chickpeas, drained, rinsed and patted dry (400g) 400g cauliflower, cut into small bite-sized florets 1 large onion, cut into 8 wedges (200g) 4 tsp garam masala 1 tsp ground turmeric 1 ½ tsp onion powder or granules 1 tsp garlic granules ½ tsp sugar 2 tsp cornflour 2 tsp lemon juice

400g hummus, shop bought or home made (quick at home recipe below)

¼ tsp chaat masala, to finish (optional) Quick hummus recipe

1 jar Bold Bean Queen Chickpeas, drained and rinsed (400g)

70g tahini 1 garlic clove 25ml lemon juice pinch of ground cumin

Directions

Click here for the full recipe directions

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