Serves: 8 people • Prep: 10 minutes • Chickpea soaking time: 1 night • Cooking: 1 hour • Difficulty: easy
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Ingredients
- Dried chickpeas: 300 g
- Onion: 1
- Carrot: 1
- Leek: 1/2
- Bouquet garni: 1
- Tahina (white sesame seed paste): 200 g
- Moutarde au miel Pommery®: 100 g + 40 g
- Liquid cream: 100 g
- Cumin powder: 1 tbsp
- Olive oil: 100 g
- Coriander leaves: ¼ bunch
Method: Chickpea hummus, wholegrain honey mustard
- The day before, soak the chickpeas in a large amount of cold water.
- The next day, in a saucepan, put the drained chickpeas, the peeled onion, the washed and peeled carrot, the split and washed leek, and the bouquet garni.
- Bring to a simmer. After 45 minutes, season with coarse salt and continue cooking for 15 minutes.
- The chickpeas should be tender. If not, continue cooking.
- At the end of cooking there should be 600 g of chickpeas. Drain and set aside 70 g of chickpeas for garnish.
- Blend the rest with the Tahina, the 100 g of Pommery® wholegrain honey mustard, the liquid cream, the olive oil and the cumin powder.
- You can blend more or less finely as you like. Adjust the seasoning.
- Pour into a serving dish in a spiral, and do the same with the remaining 50 g of honey mustard.
- Decorate with the reserved chickpeas, and the coriander leaves. You can enjoy this hummus simply on pieces of toasted bread, with raw vegetable sticks, appetizer crisps….
