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 OttoleghiIf you liked this recipe, then try out our one pan confit black chickpeas with baharat + orange here.
Source: Bold Bean Co
Ingredients
- olive oil
- pack fresh curry leaves
- jar Bold Bean black chickpeas, drained, rinsed and patted dry
- cauliflower, cut into small bite-sized florets
- large onion, cut into 8 wedges
- garam masala
- ground turmeric
- onion powder or granules
- garlic granules
- sugar
- cornflour
- lemon juice
- hummus, shop bought or home made
- chaat masala, to finish
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- jar Bold Bean Queen Chickpeas, drained and rinsed
- tahini
- garlic clove
- of ground cumin