Hummus & Curried Cauliflower Tartine

Ingredients

• 1.7 cups chickpeas canned drained (13oz/400g) (reserve the liquid)
• 0.5  cauliflower dried washed
• 1 pinch cinnamon 
• 1 tsp cumin 
• 2 tbsp olive oil extra virgin 
• 2 tsp ground turmeric 
• 0.3  juice of lemon 
• 1 pinch nutmeg freshly grated
• 1  scallion chopped (spring onion)
• 1 pinch sea salt 
• 4 slices sourdough bread 
• 2 tbsp tahini 
• 1 sprig thyme leaves 

Equipment

• food processor
• bowl
• oven
• immersion blender

Directions

1. Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well.
2. Transfer to an ovenproof dish and roast in the oven for 10–15 minutes, until lightly brown on top.
3. Remove from the oven and set aside to cool.
4. Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.
5. To serve, spread the hummus on the bread and top with the curried cauliflower.
6. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.
7. Reprinted with permission from Le Pain Quotidien Cookbook: Delicious Recipes from Le Pain Quotidien by Alain Coumont. Copyright © Octopus Publishing Group Ltd 2013; text copyright © PQ LicensingSA and Creative CommunicationSCRL 2013; photographs copyright © Creative CommunicationSCRL 201
8. Published by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd.