Ottolenghi’s Black and White Hummus
By Yotam Ottolenghi
Published on 15 May 2026
Black chickpeas don’t get nearly enough attention. Nutty and toothsome, they add a whole new layer of texture to hummus when roasted—whether you’re making it from scratch or using a ready-made shortcut. Roasted cauliflower makes the ideal co-star, soaking up garam masala before being piled high over creamy hummus. Serve with plenty of warm flatbreads for scooping and a drizzle of olive oil.Time and servings
35 minsTotal time
6Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 150 ml olive oil
- 1 pack fresh curry leaves
- 1 jar Bold Bean Co Black Chickpeas, drained, rinsed and patted dry (400g)
- 400g cauliflower, cut into small bite-sized florets
- 1 large onion, cut into 8 wedges
- 4 tsp garam masala
- 1 tsp ground turmeric
- 1 ½ tsp onion granules
- 1 tsp garlic granules
- ½ tsp sugar
- 2 tsp cornflour
- 1 jar Bold Bean Co Queen Chickpeas, drained and rinsed (400g)
- 70g tahini
- 1 garlic clove, crushed or grated
- 27 ml lemon juice
- 1 pinch ground cumin
- ¼ tsp chaat masala, optional, to finish
Method
Step 1
Heat the oven to 220°C/200°C fan/gas 7. Add the oil to a small pan and place on a medium heat. When hot, add the curry leaves and let them sizzle for about 10 seconds until crisp and translucent (be careful, as the oil will splutter). Strain the oil into a large roasting tin and set the curry leaves aside.Step 2
Add the black chickpeas, cauliflower, onion, garam masala, turmeric, onion granules, garlic granules, sugar and cornflour to the oil in the roasting tin. Season with salt and mix well to combine.Step 3
Roast in the oven for 20–25 mins, stirring halfway through, until the vegetables are well caramelised. Stir in 2 tsp of the lemon juice and set aside to cool slightly.Step 4
While the vegetables are roasting, make the hummus. Add the queen chickpeas, tahini, garlic, the remaining 25 ml lemon juice and a pinch of cumin to a food processor and season with salt. Process until the chickpeas are broken down.Step 5
With the machine still running, gradually pour in 80–100 ml ice-cold water and process until the hummus is ultra-smooth and creamy, scraping down the bowl if you need to.Step 6
Spread the hummus onto a serving plate and spoon over the roasted chickpea and cauliflower topping. Sprinkle with the chaat masala, if using, then scatter over the fried curry leaves and finish with a generous drizzle of olive oil.