My Hummus and Baccalà

Method

1. Prepare the onion: peel and slice into thin strips (about 3 mm).
2. In a saucepan, heat a drizzle of extra virgin olive oil and a little garlic cream (or garlic oil). Add a pinch of salt.
3. When the oil is hot (not boiling), add the onion and sauté over medium heat until golden, stirring.
4. Add the cooked chickpeas and enough water to cover them. Cook for 10-15 minutes over medium-high heat, until the water reduces and the chickpeas are flavored.
5. Reserve a portion of the chickpeas (about a handful) for final garnish.
6. Transfer the remaining chickpeas and onion to a blender or food processor. Blend until a coarse cream is formed.
7. Add green Thai curry paste, ginger powder, a drizzle of extra virgin olive oil, and a pinch of salt. Blend again. Taste and adjust curry, ginger, or salt as needed.
8. Transfer the cream to a bowl. It can be served warm or cold.
9. Cook the baccalà or cod in a steamer: bring water to a boil, place the fish in a steamer basket (or a grill with a lid) and cook for 7-8 minutes.
10. Plate: spread the chickpea cream in the center of the plate. Place the cooked baccalà on top.
11. Season the reserved chickpeas with a pinch of salt and a drizzle of garlic oil. Scatter them around on the plate.
12. Garnish with fresh chopped chives and a drizzle of garlic oil.