For: 8 people • Preparation : 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
- Old-fashioned mustard with honey Pommery®: 100 g + 40 g
- Liquid cream: 100 g
- Cumin powder: 1 tbsp
- Olive oil: 100 g
- Coriander leaves: ¼ bunch
Recipe process
- The day before, soak the chickpeas in a large quantity 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, the bouquet garni.
- Bring to a simmer. After 45 minutes, season with coarse salt and continue cooking for 15 minutes.
- The chickpeas should be soft. If not, cook for longer.
- At the end of cooking there should be 600g of chickpeas. Drain and set aside 70 d of chickpeas for decoration.
- Mix the rest with the Tahina, the 100g of Pommery® old-fashioned mustard with honey, liquid cream, olive oil and cumin powder.
- You can mix more or less finely as you wish. Adjust the seasoning.
- Pour into a serving dish in a spiral, and do the same with the remaining 50g of honey mustard.
- Decorate with the set aside chickpeas and coriander leaves. You can enjoy this hummus simply on pieces of toasted bread, with raw vegetable sticks, appetizer tiles, etc.
