Black and white hummus

Serves 6

Prep 10 min

Cook 25 min

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.

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
	hummus, shop bought or home made (quick at home recipe below)
¼ tsp	chaat masala, to finish (optional)
	salt
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
	salt

Method

Black and white hummus

Preheat the oven to 220c.
Add the oil to a small saucepan and place on a medium heat. When hot, add the curry leaves and let them sizzle for about 10 seconds until crisp and translucent (stand back as the oil will splutter quite a bit). Strain the oil into a large roasting tin and set the curry leaves aside for later.
Add the next 9 ingredients, along with 1 teaspoon of salt to the roasting tin and mix to combine. Place in the oven for 20-25 minutes, stirring halfway through, until the vegetables are well caramelised. Stir in the lemon juice and set aside to cool slightly.
Spread the hummus onto a serving plate and spoon over the chickpea topping, followed by a sprinkling of chaat masala. Scatter over some curry leaves and finish with a generous drizzle of olive oil.

Quick hummus recipe

Add everything to the bowl of a food processor, along with ¾ teaspoons of salt and process until the chickpeas are broken down and starting to form a puree. With the machine running, stream in 80-100 millilitres of ice cold water (or ice cubes if you have some) and process until ultra smooth and creamy, scraping down the bowl as needed.