CHEF CHRISTOPHE VESSAIRE’S CAULIFLOWER HOMMOS
Recipe for 4 people
Preparation time: two hours.
INGREDIENTS
FOR THE CHICKPEAS
205 g dried chickpeas
1.5 liters of water.
FOR THE CAULIFLOWER
1 piece of 850 g
1 liter of milk
1 bay leaf
1 sprig of thyme.
FOR HUMS
3 liters of water
1 teaspoon of baking soda
4 cloves of garlic cut in half, remove the germ if any
125 ml. de tahini
6 tbsp. has. s. lemon juice
1 tbsp. to s. salt
1/4 tsp. to c. ground cumin
1/8 tsp. to c. cayenne pepper.
FOR THE TOPPING
2 tbsp. to s. olive oil
1 tbsp. to s. chopped flat-leaf parsley
Roasted cumin seeds to taste
Roasted sesame seeds to taste
Ground sumac to taste.
PREPARATION
FOR THE CHICKPEAS
In a large bowl, place the chickpeas, pour in the water, or even more.
Leave to soak for 12 hours or preferably overnight at room temperature. Rinse and drain.
FOR HUMS
In a saucepan, bring the chickpeas to the boil with 3 liters of water and the bicarbonate.
Skim regularly, reduce heat and simmer for 25 minutes.
Remove around ten chickpeas and reserve them for decoration.
Continue cooking for 15 minutes, add the garlic and continue cooking for 10 minutes.
Drain and leave to cool on a plate, remove the membranes which have been released from the peas, and also those from the reserved peas.
In a food processor, blend the tahini, adding the rest of the water in a drizzle until the texture is very creamy, continue with the lemon juice, add the chickpeas, salt and spices.
Mix until very smooth, about 3 minutes; using a spatula, scrape the sides several times.
Cool the hummus before serving.
FOR THE CAULIFLOWER PUREE OR MUSLIN
In a saucepan soften the white onion in the butter, add the cauliflower, the sprig of thyme, the bay leaf.
Bring to the boil and simmer uncovered for about 15 minutes, the cauliflower should be tender, then drain.
In a food processor, reduce to a smooth puree then pass through a sieve, add this cauliflower puree to the hummus, adjust the seasoning if necessary.
A new version of hommos developed by Christophe Vessaire. Photo DR
FOR DRESSAGE
Place the hummus in a bowl, creating waves with a spoon.
Pour olive oil through the furrows, garnish with parsley, cumin seeds, sesame and chickpeas. Reserve and pepper.
You can also decorate your hommos with very thin strips of cauliflower, and glaze them with acacia honey.
If you opt for the strips, cook them in the oven at 140 degrees for around 22 minutes. Monitor and turn the cauliflower florets until they are honey colored.
My advice: accompany with an unoaked or lightly wooded Chardonnay such as a Chablis or a Chenin Blanc or even a dry Pinot gris.
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