Cooking the dried garbanzo beans (chick peas) in baking soda, softens them and makes this hummus extra silky. The curried onion-cauliflower topping adds tons of wonderful flavor.
1lb (2 1/2 cups) dried garbanzo beans, soaked overnight and drained
8 garlic cloves, peeled
1 tsp baking soda
1/2 cup tahini
1/2 cup fresh lemon juice
1/3 cup extra virgin olive oil, plus more for drizzling
1/2 tsp ground cumin
Canola oil, for frying
1/2lb cauliflower, cut into 1/2 inch florets
2 tsp curry powder
1 large onion, halved and thinly sliced
1 1/2 tsp finely crushed pink peppercorns
Chopped parsley, for garnish
In a saucepan, cover the garbanzo beans, garlic and baking soda with 2 inches of water and bring to a boil.
Cover and simmer over moderately low heat, stirring every 15 minutes, until the garbanzo beans are tender, 50 mins, if necessary, add water to them to keep them covered.
Drain the garbanzo beans and garlic and transfer to a food processor. Puree until very smooth.
With the machine on, gradually add the tahini, lemon juice, 1/3 cup olive oil and the cumin. Season the hummus with salt.
In a skillet, heat 1/4 inch of canola oil. Add the cauliflower florets and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes. Transfer to a paper towel-lined bowl to drain. Add 1 tsp of the curry powder and toss well. Season with salt and toss again.
Pour off all but 1/4 cup oil from the skillet. 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.
Add the pink peppercorns and the remaining 1 tsp of curry powder and cook, stirring, until fragrant, about 3 minutes. Season with salt.
Spoon the hummus into a bowl and top with the onion and cauliflower. Drizzle with olive oil, garnish with parsley and serve
Serve with warm pita bread.