Recipe courtesy of Nique Restaurant, Hamilton. Visit them at niquerestaurant.ca or call 905.529.8000
Should you wish to skip this step confit garlic can be bought from your local grocery store.
Combine a full bulb of garlic and 1 cup of canola oil in a small pot. Cook as low as possible until garlic is very tender and can easily be squished with a fork. Should be slightly golden in colour and this process should take around 30 to 40 mins. Allow to cool then remove garlic from oil. Save remaining oil.
If you wish to skip this step, roasted peppers can be purchased from your local grocery store.
If you have a gas stove, you can use the flames from your burner to char the outside of the pepper until black, then place in a bowl and cover with plastic wrap and allow the steam to soften the skin of the pepper. Once cool remove all the black, burnt skin and seeds from the inside of the pepper. This process can also be done on a BBQ.
Breakdown cauliflower into evenly sized chunks (roughly bite size) and toss with curry powder and 2 tbsp canola oil. Roast in a 350 degree oven until very tender. Approximately 30 - 40 mins.
Strain chickpeas from liquid and rinse under cold water. Be sure to dry chickpeas well after rinsing.
In a food processor, combine the confit garlic, poblano peppers, cauliflower, chickpeas, parsley and tahini.
Blend these ingredients until well mixed then slowly begin adding the remaining 2 cups of canola oil and the garlic oil (you can mix the oils together before you begin, ensuring even distribution).
Once all the oil is mixed in, season your hummus with salt, 1-2 tbsp. Don’t be afraid of salt! Properly seasoning your food is one of the reasons restaurant food tastes so good.
Garnish with Mediterranean olives, pickled onions, crispy chickpeas – the options are endless!
Enjoy with your choice of dipping vessel: veggies, naan, gluten-free crackers, etc.
We're willing to wager you've never had a hummus like this before! Packed with flavour, with hints of sweetness from the pomegranate seeds, this unique hummus recipe is beyond delicious. If you're making it at home, you might want to make extra because it will disappear quickly. Try it on the menu at Nique with their equally tasty, house-made flat bread and pita.
Ingredients
Directions
Should you wish to skip this step confit garlic can be bought from your local grocery store.
Combine a full bulb of garlic and 1 cup of canola oil in a small pot. Cook as low as possible until garlic is very tender and can easily be squished with a fork. Should be slightly golden in colour and this process should take around 30 to 40 mins. Allow to cool then remove garlic from oil. Save remaining oil.
If you wish to skip this step, roasted peppers can be purchased from your local grocery store.
If you have a gas stove, you can use the flames from your burner to char the outside of the pepper until black, then place in a bowl and cover with plastic wrap and allow the steam to soften the skin of the pepper. Once cool remove all the black, burnt skin and seeds from the inside of the pepper. This process can also be done on a BBQ.
Breakdown cauliflower into evenly sized chunks (roughly bite size) and toss with curry powder and 2 tbsp canola oil. Roast in a 350 degree oven until very tender. Approximately 30 - 40 mins.
Strain chickpeas from liquid and rinse under cold water. Be sure to dry chickpeas well after rinsing.
In a food processor, combine the confit garlic, poblano peppers, cauliflower, chickpeas, parsley and tahini.
Blend these ingredients until well mixed then slowly begin adding the remaining 2 cups of canola oil and the garlic oil (you can mix the oils together before you begin, ensuring even distribution).
Once all the oil is mixed in, season your hummus with salt, 1-2 tbsp. Don’t be afraid of salt! Properly seasoning your food is one of the reasons restaurant food tastes so good.
Garnish with Mediterranean olives, pickled onions, crispy chickpeas – the options are endless!
Enjoy with your choice of dipping vessel: veggies, naan, gluten-free crackers, etc.
