Curried Onion And Cauliflower Hummus Recipes

ROASTED CURRIED CAULIFLOWER AND ONION

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
• Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
• Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
• Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

CLASSIC HUMMUS BY ALON SHAYA RECIPE BY TASTY

Steps:

• In a large bowl, combine the dried chickpeas, ½ teaspoon baking soda, and 1½ quarts (1.4 L) of cold water water. Soak overnight.
• Preheat the oven to 400˚F (200˚C).
• Drain the chickpeas and transfer to a baking sheet. Sprinkle with 2 teaspoons of baking soda and spread evenly on the sheet. Bake for 10 minutes.
• Transfer baked chickpeas to colander and rinse under cold water. Massage to remove excess baking soda and begin to loosen the skins.
• In a large pot over high heat, add the rinsed chickpeas, remaining 1½ quarts (1.4 L) of water, and remaining ½ teaspoon of baking soda. Bring to a boil, then reduce the heat to medium.
• With a slotted spoon or small sieve, skim away any foam and loose skins that rise to the surface of the water and discard. This will ensure the hummus is extra creamy and smooth! Continue this process, regularly skimming off any loose skins, for about 20 minutes.
• Add the garlic to the pot and continue to cook for another 25-30 minutes, until the chickpeas are very soft and easily fall apart.
• Drain the chickpeas and let sit for a few minutes to let any extra moisture drain off.
• Transfer the chickpeas to a food processor with the tahini, salt, cumin, and lemon juice. Process for 2-3 minutes, until the mixture is super smooth.
• With the food processor still running, add the canola oil, hot water, and 2 tablespoons of olive oil. Continue to process for another 2-3 minutes. Don't worry, you can't over-process it! You want the hummus to be as smooth and creamy as possible.
• To serve, spread the hummus in a wide, shallow bowl. If desired, top with tahini sauce, olive oil, and garnish with parsley and Aleppo-style pepper.
• Enjoy!