Hummus
Ingredients
For
4
personnes
- 1 tin of chickpeas (260 g)
- 2 tablespoons of traditional-style olive oil
- 1 clove of garlic
- 1 small bunch of finely chopped parsley
- 1 small bunch of finely chopped chives
- The juice of ½ a cirton
- 1 teaspoon of paprika
- 1 pinch of Espelette chilli
- Salt
- Pepper
Tip
This traditional-style olive oil is made from olives that are stored and left to ripen for 2 to 8 days after harvesting, under controlled and appropriate conditions, before extraction. These oils offer notes of cocoa, mushrooms, vanilla and candied fruit, with no bitterness, which will pair perfectly with this hummus made with olive oil.
Instructions
Drain the chickpeas (keep the liquid).
- Put all the ingredients in the food processor and blend until smooth (you can add a little olive oil if necessary). If the hummus is a bit thick, you can add a little of the liquid from the chickpeas.
Then keep it in the fridge until ready to serve.
- Serve well chilled as an aperitif or as a starter with mini pita breads.
Tip
This traditional-style olive oil is made from olives that are stored and left to ripen for 2 to 8 days after harvesting, under controlled and appropriate conditions, before extraction. These oils offer notes of cocoa, mushrooms, vanilla and candied fruit, with no bitterness, which will pair perfectly with this hummus made with olive oil.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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