After writing my article on pulses, nothing better than going to the kitchen after a good read. Why not make a good aperitif with a great Hummus? To your aprons...
INGREDIENTS :
- Canned chickpeas from Organic Farming (AB): one jar (400g) - Lemon: 1/2 Lemon juice - 1/2 lemon - Garlic: one clove - Olive oil: 5 tablespoons + 2 fillets for dressing - Turmeric + cumin: according to taste
- Tortilla patties for Fajitas: 6
- Sunflower oil: a drizzle
- Fleur de sel or fine salt: according to taste
HUMMUS RECIPE :
- Drain the chickpeas and pour into a salad bowl (set aside a few chickpeas for decoration). Reserve the juice in the can to manage the texture. - Add the tablespoons of olive oil, salt, turmeric, finely chopped clove of garlic, cumin and lemon juice. - Blend everything with an immersion blender until smooth. Add the chickpea juice for a more homogeneous texture. - Drip until you get the taste you want. Add spices and salt according to your taste.
SET UP :
- In a dessert plate or soup plate, pour the hummus and spread it with the back of the spoon around the plate. - Scatter the whole chickpeas over the hummus - Pour your two drizzles of olive oil - Add a squeeze of lemon - Add a pinch of cumin for color.
ON THE SIDE :
- Preheat your oven to 200 degrees - Cut your tortillas as if you were cutting a cake into 6 equal parts. - Spread the pieces on a baking sheet and parchment paper. - Sprinkle with a few pinches of salt and a drizzle of sunflower oil - Bake for 10 minutes until golden brown. - Take out of the oven, place in a small salad bowl or large bowl
ET VOILA !
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