Curried Onion and Cauliflower Hummus

1. 1

   In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil.

2. 2

   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.

3. 3

   Drain the chickpeas and garlic and transfer to a food processor; puree until very smooth.

4. 4

   With the machine on, gradually add the tahini, lemon juice, 1/3 cup of olive oil and the cumin; season the hummus with salt.

5. 5

   In a skillet, heat 1/4 inch of canola oil.

6. 6

   Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes.

7. 7

   Transfer to a paper towellined bowl to drain.

8. 8

   Add 1 teaspoon of the curry powder and toss well.

9. 9

   Season with salt and toss again.

10. 10

    Pour off all but 1/4 cup of the oil from the skillet.

11. 11

    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.

12. 12

    Add the pink peppercorns and the remaining 1 teaspoon of curry powder and cook, stirring, until fragrant, about 3 minutes.

13. 13

    Season with salt.

14. 14

    Spoon the hummus into a bowl and top with the onion and cauliflower.

15. 15

    Drizzle with olive oil, garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.