Floral hummus made with olive oil from Nice

Huile d'olive de Nice PDO
Subtle flavour
Houmous fleuri à l'huile d'olive de Nice
A PDO
Preparation
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Vegetarian

Ingredients

A PDO
For 4 personnes
  • 300 g of chickpeas
  • 3 tablespoons of olive oil from Nice PDO
  • 20 g of dried hibiscus
  • 3 tbsp tahini (sesame paste)
  • ½ lemon’s juice
  • 2 cloves of garlic
  • 1 pinch of cayenne pepper
  • ½ teaspoon of paprika
  • Salt, pepper

Tip

For this floral hummus recipe, we recommend using a subtly flavoured olive oil from Nice, PDO, for its notes of almond, raw artichoke, broom blossoms, ripe apple and dried fruit. You could also use an olive oil from Nyons (PDO) or a Languedoc AOC olive oil. Do you like chickpeas? We have other recipes for you: chickpea salad or hummus, two recipes prepared with traditional-style (aged) olive oils from France.

Instructions

  • Drain the chickpeas, reserving the liquid.
  • Gently warm the Nice olive oil (PDO) with a little chickpea juice, add the hibiscus and leave to infuse for 30 minutes.
  • Put the drained chickpeas into a food processor. Blend briefly, adding a little juice.
  • Add the tahini, lemon juice, garlic, salt and pepper, and continue to blend, gradually incorporating the hibiscus-infused olive oil until the mixture has a smooth, creamy texture.
  • As an optional extra for this floral hummus recipe: you can blend a few hibiscus flowers into the mixture.

Tip

For this floral hummus recipe, we recommend using a subtly flavoured olive oil from Nice, PDO, for its notes of almond, raw artichoke, broom blossoms, ripe apple and dried fruit. You could also use an olive oil from Nyons (PDO) or a Languedoc AOC olive oil. Do you like chickpeas? We have other recipes for you: chickpea salad or hummus, two recipes prepared with traditional-style (aged) olive oils from France.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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