Black and white houmous

Name: Black and white houmous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 150 ml olive oil, plus extra to serve; 1 pack fresh curry leaves (about 3 stems); 400 g jar Ottolenghi x Bold Bean Co Black Chickpeas, drained, rinsed and patted dry; 400 g cauliflower, cut into small bitesized florets; 1 large onion, cut into 8 wedges (200g); 4 tsp garam masala; 1 tsp ground tumeric; 1½ tsp onion powder or granules; 1 tsp garlic granules; ½ tsp sugar; 2 tsp cornflour; 1 tsp salt; 2 tsp lemon juice; Houmous, to serve (or make the quick recipe below); ¼ tsp chaat masala, to finish (optional)

Black chickpeas don’t get nearly enough attention. Nutty and toothsome, they add a whole new layer of texture to houmous 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 houmous. Serve with plenty of warm flatbreads for scooping, and don’t skip the drizzle of olive oil at the end. Discover more delicious Ottolenghi recipe inspiration.

0 out of 5 stars(0) Rate this recipe

Gluten freeVegetarianSource of fibre2 of your 5 a day6 plant varieties

Serves6
CourseStarter
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150ml olive oil, plus extra to serve
1 pack fresh curry leaves (about 3 stems)
400g jar Ottolenghi x Bold Bean Co Black Chickpeas, drained, rinsed and patted dry
400g cauliflower, cut into small bitesized florets
1 large onion, cut into 8 wedges (200g)
4 tsp garam masala
1 tsp ground tumeric
1½ tsp onion powder or granules
1 tsp garlic granules
½ tsp sugar
2 tsp cornflour
1 tsp salt
2 tsp lemon juice
Houmous, to serve (or make the quick recipe below)
¼ tsp chaat masala, to finish (optional)

Quick houmous

400g Bold Bean Co Queen Chickpeas, drained and rinsed
70g tahini
1 clove/s garlic
25ml lemon juice
pinch ground cumin
¾ tsp salt

Preheat the oven to 220C, gas mark 7. Add the oil to a small saucepan and put 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 10 ingredients to the roasting tin and mix to combine. Put 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.
If making the quick houmous, add everything to the bowl of a food processor and process until the chickpeas are broken down and starting to form a purée. With the machine running, stream in 80-100ml ice-cold water (or ice cubes if you have some) and process until ultra smooth and creamy, scraping down the bowl as needed.
To serve, spread the houmous onto a serving plate and spoon over the chickpea topping, followed by a sprinkling of chaat masala. Scatter over the reserved curry leaves and finish with a generous drizzle of olive oil.

Typical values per serving when made using specific products in recipe