Réalisation
Preparation: 20 minutes
Rest time: 1 night
Cooking: 1 hour
Ingrédients
For 8 people:
- 300 g of dry chickpeas
- 1 onion
- 1 carrot
- ½ leek
- 1 bouquet garni
- 200 g of Tahina (white sesame seed paste)
- 100 g + 40 g of honey Pommery® mustard
- 100 g of liquid cream
- 1 heaped tablespoon of cumin powder
- 100 g of olive oil
- ¼ bunch of coriander leaves
Chickpea hummus with honey Pommery® mustard
Steps:
- The day before, soak the chickpeas in a large quantity of cold water.
- The next day, put the drained chickpeas, the peeled onion, the washed and peeled carrot, the split and washed leek and the bouquet garni in a saucepan.
- Bring to a simmer. After 45 minutes, season with coarse salt and cook for another 15 minutes.
- The chickpeas must be melting. If not, prolong the cooking time.
- At the end of the cooking time, there should be 600 g of chickpeas. Drain and set aside 70 g of chickpeas for decoration.
- Mix the rest with the Tahina, the 100 g of honey Pommery® mustard, the liquid cream, the olive oil and the cumin powder.
- You can blend more or less finely to your liking. Adjust the seasoning.
- Pour into a presentation dish in a spiral and do the same with the remaining 40 g of honey Pommery® mustard. Decorate with the chickpeas and coriander leaves.
- You can enjoy this hummus simply on pieces of toasted bread, with raw vegetable sticks, appetizer tiles...
Recipe imagined and produced by chef Frederic Le Guen-Geffroy
