It's your turn now to cook the multi-flavoured Hummus recipe made by Patrick Laine, Chef of ÔMER restaurant, the second Alain Ducasse restaurant at the Hôtel de Paris Monte-Carlo.
For 10 people:
Ingredients :
400g dry chickpeas
1L water
1 carrot
1 onion
2 cloves
Coarse salt
Lemon juice
100g Tahina sauce
Cumin powder
1 /4 grenade
White sesame seeds
Sumac powder
Olive oil
Recipe:
Leave the chickpeas to soak in water the day before.
Insert the cloves in the onion.
Cook chickpeas in 1L of water, add the carrot and the onion.
Cook for 1hour, skimming regularly and add salt after 45 minutes.
Drain chickpeas and mix directly when it is still hot during 5 min adding cooking juice (more or less, it depends on your wished consistence) and add Tahina sauce.
Add salt, pepper, lemon juice.
Put on the refrigerator for 15 minutes.
Pour in a bowl, finish and adjust seasoning to your taste: with cumin powder, sumac powder, grenade, white sesame powder and olive oil.