I sometimes say “This dish is going on the Cafe Menu” – which means that if I were ever to start a cafe, this dish would be on the menu. I’ve gathered together three of Yotam Ottolenghi’s ideas and added a bit.
Serves 2 people.
I’m not even sure if Ottolenghi uses this term, but others do. The idea is that the hummus is smooth and creamy.
The simplest thing is to follow Ottolenghi’s advice here. The secret is to use dried chickpeas and use the bicarb of soda to help get rid of the hulls.
NOTE: Save 2/3 cup of the whole, cooked chickpeas (see below).
Carrot and Cauliflower
Divide 1/4 of a small to medium cauliflower into florets. Mix with 1 tbsp olive oil and 1/2 tsp salt.
The carrots are part of a recipe from his book Plenty More. Just buy it. The book is fantastic.
For two people, use 8-12 carrots, depending on size. If medium, halve them longways. If larger, quarter them.
1 tbsp olive oil
2 tsp coriander seeds, toasted
3/4 tsp cumin seeds, toasted
2 sprigs of thyme
1/2 tsp salt
1/2 tsp cracked black pepper
Crush the seeds in a moretar and pestle. Whisk the honey and olive oil together well. Add the other ingredients and mix well.
Mix this through the carrots. Bake the cauliflower and carrots on baking paper on separate trays at 220C for 20-30 mins depending on the carrot size.
Curried Chickpeas an Walnuts
Toast 1/2 cup of walnut pieces in a dry frypan on medium heat, stirring often, until they brown up. Then chop coarsley.
The chickpeas come from a rice recipe in Ottolenghi’s Jerusalem.
2-3 tsp olive oil
3/4 cup chickpeas
1 tsp cumin seeds
1/2-3/4 tsp curry powder
Pinch of salt
Heat the oil in a pan. Add the cumin seeds and curry powder and stir very briefly. Then add the chickpeas and salt and stir for a minute. Don’t let the spices burn. Drain off the oil.
Seeds from 1/4 pomegranate
A handful of chopped coriander or parsley, depending on your taste
Harissa or Ajvar (The latter is an amazing Middle Easter condiment made from roast peppers and eggplant)
Place the hummus in a disc on the plate and top with the carrot and then the cauliflower.
To the side, sprinke the curried chickpeas, pomegranate seeds, walnuts and coriander / parsley.
Add the harissa / ajvar and a slice of lemon.
Served with fried pita bread. Our local Coles supermarket has a massive flatbreat makling machine. It produces amazing frsh flatbread every day. Although I often make my own, for this purpose theirs is better – fresh and light.
This is a winner.