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Black and White Hummus

Velvety black-and-white hummus with a silky, lemony zip.
Smoky roasted flavors, bright herbs, and deep caramel notes.
Dip in—it's ultra-smooth, creamy, and totally craveable.

snack ⏱ 35 min 320 kcal / portion 18.0 g carbs / portion (estimated) vegan 🔗 Original source

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Black and White Hummus
v4 · rb0e705f985 20260727Z1751 34.9 ml lemon juice hummus to taste ¼ tsp chaat masala salt to taste 80 ml ice water 🔥 preheat the oven to 220°C ⏳ crisp curry leaves in hot oil for about 10 seconds then strain and set aside 🔥 add chickpeas, cauliflower, onion, garam masala, turmeric, onion powder, garlic granules, sugar, cornflour and salt to the roasting tin and mix 🔥 ⏱ 20-25 min roast at 220°C, stirring halfway, until well caramelised ⏳ stir in lemon juice and cool slightly process hummus base into a smooth puree 🌀 blend tahini, garlic, lemon juice, ground cumin and salt into the hummus stream in ice cold water and process until ultra smooth and creamy, scraping down as needed 🍽 spread the hummus onto a serving plate and spoon over the chickpea topping 🍽 sprinkle chaat masala and scatter curry leaves, then drizzle olive oil to finish Black and White Hummus 🎉 150 ml olive oil 3 pieces curry leaf 400 g chickpea 400 g cauliflower 200 g onion 4 tsp garam masala 1 tsp turmeric 1½ tsp onion powder 1 tsp garlic granule ½ tsp sugar 2 tsp cornflour ¾ tsp salt 70 g tahini 1 piece garlic ground cumin to taste olive oil, curry leaf 10 ml lemon juice tahini, garlic, ground cumin 25 ml ice water chaat masala
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Preparation steps

  1. preheat the oven to 220°C
  2. crisp curry leaves in hot oil for about 10 seconds then strain and set aside
  3. add chickpeas, cauliflower, onion, garam masala, turmeric, onion powder, garlic granules, sugar, cornflour and salt to the roasting tin and mix
  4. roast at 220°C for 20-25 minutes, stirring halfway, until well caramelised
  5. stir in lemon juice and cool slightly
  6. process hummus base into a smooth puree
  7. blend tahini, garlic, lemon juice, ground cumin and salt into the hummus
  8. stream in ice cold water and process until ultra smooth and creamy, scraping down as needed
  9. spread the hummus onto a serving plate and spoon over the chickpea topping
  10. sprinkle chaat masala and scatter curry leaves, then drizzle olive oil to finish

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