Roasted cauliflower on Hummus

Choose first: do you want to make the hummus in the original way it's done in Tel Aviv? It's quite a bit of work, but gets you a very good hummus.

The alternative: use Simon Hopkinsons recipe. Simply open a can or bottle of cooked chickpeas, save the cooking liquid and rinse the peas before tipping them on a clean tea towel. Cover with a second towel and rub the peas with 2 hands to remove the skins.

Put 150g peas in the food processor with 50g tahin, 2 tbsp cooking liquid, 2 tbsp lemon juice and 1/4 tsp ground cumin

Let the machine do the work for the next 10 mins. Add a bit of water from time to time)

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If you prefer the Tel Aviv method start a day in advance: soak 100g chickpeas in water water with 1/2 tsp baking soda, for at least 12 hrs

The next day make the hummus: heat your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning.

Transfer the pan to the sink and fill with 2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins. 

Turn the tap at full power, the peas will stay at the bottom and the skins will float to the surface. Pour out the water to remove the skins. Repeat this a few times

Transfer the peas to a low pan, refresh the water, the peas should be under 3 cm of water, and bring to the boil.

Skim off the foam and add a clove of garlic. Put on the lid and boil on a low fire till you can crush a chickpea between 2 fingers, which will be after 30-35 mins.

Take of the lid, set the fire on high and, stirring, reduce the liquid, till you're left with a thick pea paste, add 1,5 tsp salt. Cool.

Transfer to the kitchen machine with 90g tahine and the juice of 3/4 lemon.

Here too let the machine do the work for the next 10 mins. Add a bit of water from time to time

Taste and season with salt and maybe some more lemon juice.

When the taste is perfect add more water till the humus has the consistency of Greek yoghurt.

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In the meantime pre-heat the oven at 200°C

Mix the florets of 1/2 cauliflower with a couple of spoonfuls of olive oil, a pinch of salt, 1/2 tsp curcuma, 1/2 tsp paprika powder and 1/2 tsp ground coriander

Bake in the hot oven for 20 mins, stir halfway

For the herb oil mix in the meantime 1/2 tsp ground coriander, 1 tbsp chiliflakes, hacked parsley and dill and 1 grated clove of garlic.

Bring 50 ml olive oil to the boil then briefly add the herb mix. Let it sizzle for a minute and, when cool, season with 1/2 tsp ahorn syrup and 1/2 tsp salt.

Toast 3 tbsp sesame seeds and some hacked almonds and pistachios in a dry pan

Serve the cauliflower on the  hummus, then pour over the herb oil and finally the toasted nuts.

(Recipe by Emma de Thouars)