Hummus Recipe

Prepare and blend

Drain and rinse the canned chickpeas. Reserve 2–3 tablespoons of the drained aquafaba (liquid) if available. In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and 2 tablespoons cold water. Process until smooth, scraping down the sides as needed. If the mixture is too thick, add the reserved aquafaba or up to 1 more tablespoon cold water, processing until you reach a silky, spreadable consistency (about 1–2 minutes total processing). Taste and adjust salt or lemon as desired.

Transfer hummus to a shallow serving bowl and smooth the top with the back of a spoon, creating a shallow well in the center for toppings.

Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, turmeric, smoked paprika, 1/2 teaspoon salt, and black pepper until evenly coated.

Spread cauliflower in a single layer on a rimmed baking sheet lined with parchment. Roast for 18–22 minutes, stirring or flipping once at the halfway mark, until edges are golden and tender. Remove from oven and let cool slightly.

While the cauliflower roasts, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, bring the white wine vinegar, water, sugar, and 1/2 teaspoon salt to a gentle simmer just until the sugar dissolves (about 1–2 minutes).

Pour the hot pickling liquid over the sliced onions, press them down to submerge, and let sit at room temperature for at least 15 minutes. For best flavor, refrigerate 30 minutes to 2 hours; they will keep up to 1 week refrigerated.

Toast the house bread or slices until crisp and golden. Rub lightly with a cut clove of garlic if desired and drizzle a little olive oil over each slice.

Assemble: Spoon hummus into the prepared serving bowl. Arrange roasted turmeric cauliflower on one side of the hummus and a small pile of pickled red onion on another. Drizzle 1 tablespoon extra-virgin olive oil over the hummus, sprinkle za'atar across the top, scatter chopped parsley, and finish with lemon zest. Serve immediately with the house toast.