Curried Onion & Cauliflower Hummus
I love hummus! I remember my first taste of this dish back in the 1990’s while traveling through Crete. I sat outside a “taverna” overlooking the turquoise blue sea of the Mediterranean. I can still feel the warmth of the sun on my face and that smooth breeze from the sea that you can only find off the idyllic Greek Islands. The hummus was part of a “meze” I had ordered. It came garnished with chopped tomatoes, cucumber, cilantro, caramelized onions, whole roasted chickpeas, sumac, olives, pickled vegetables, pine nuts and flat bread to dip into the smooth paste of the chilled hummus. It’s full Arabic name of “Hummus bi tahini” means “chickpeas with tahini” and dates back to the 13th century from the Levantine and Egyptian areas of the Middle East. Now you can be served hummus anywhere around the world, as it’s truly an international dish enjoyed by millions.
Chickpeas, like most legumes, are rich in soluble and insoluble dietary fiber, which are both wonderful for your gut and help stabilize blood sugars. If you have insulin resistance, hypoglycemia or diabetes, chickpeas can help you balance blood sugar levels while providing a steady flow of slow burning energy. Chickpeas are also a source of lean protein, without the calories and saturated fat associated with animal meat. Packed with minerals such as energy boosting manganese and iron, a regular intake of chickpeas can help lower the risk of heart disease and cholesterol. Studies also show that chickpeas help lower the risk of breast cancer, osteoporosis and hot flashes in postmenopausal women. As a side benefit, eating chickpeas can help control your appetite. The fiber keeps you full longer, which can help with weight loss. Enjoy!
Curried Onion & Cauliflower Hummus
Serves 6 to 8
2½ cups of dried chickpeas, soaked overnight and drained
10 garlic cloves, peeled
1 teaspoon baking soda
½ cup tahini
¼ cup fresh lemon juice
¼ cup fresh lime juice
1/3 cup extra-virgin olive oil, plus more for drizzling
½ teaspoon ground cumin
Sea salt
Freshly ground black pepper
2 tablespoons olive oil, for frying
1 cup cauliflower, cut into small florets
½ cup red onions, thinly sliced
2 teaspoons curry powder
¼ teaspoons chili flakes
1 tablespoon freshly chopped parsley
Take a large saucepan and add the chickpeas, garlic and baking soda, cover with water and bring to the boil on the stove, turn down the heat and gently simmer for 45 to 50 minutes or until the chickpeas are tender (stirring occasionally and topping up the water if necessary).
Drain the chickpeas along with the garlic and transfer to a food processor; puree until very smooth, then gradually add the tahini, lemon juice, lime juice, olive oil and the cumin; season the hummus to taste with salt and black pepper.
Pour the olive oil into a large skillet, heat, then add the cauliflower and onions along with the curry powder, cook for 6 to 8 minutes or until the cauliflower and onions are tender and deeply browned (but not burnt). Remove from the skillet and tip into a medium size bowl lined with paper towel, season with salt, pepper and chili flakes.
Spoon the hummus into a bowl and top with the cauliflower and onions. Drizzle with olive oil, garnish with parsley and serve.