AppetizerDavid Scott AllenProvencal RecipesTaste

A Variation on Traditional Hummus Roasted Chickpea and Shallot Spread

When one thinks of hummus you might not immediately think of Provence. However the Mediterranean culinary influences have spread as people have relocated from North Africa and the Middle East. Poichichade is the Provencal version of Lebanese hummus. It is a spread or dip that is often served as an appetizer with drinks. Poichichade is made with chickpeas, garlic, olive oil and spices. Chickpeas (pois chiches) are cultivated in the Var and les Alpes d’Haute Provence.

David’s variation of this traditional dip uses a combination of roasted chickpeas and shallots. This is what he had to say, “I made this appetizer recently to bring to a dinner party. I described it as a “roasted chickpea spread,” and the hostess replied, “Oh, you’re bringing hummus.” No, I said, this is not hummus. Continue reading here for David’s full recipe post and step-by-step photos. The recipe is below.

The other traditional Provencal recipe made with chickpeas is panisse, which has roughly the same texture as an Italian polenta. Panisse is made with ground chickpea flour instead of corn meal. It is common to find Panisse along the coast in Marseille, Nice and point between. It’s delicious when served hot.

Roasted Chickpea Shallot Spread

Roasted Chickpea and Shallot Spread

Like hummus but not quite, the roasted shallots and chickpeas give this spread extra flavour.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Provencal
Servings 6 people


  • 2 15-ounce cans Garbanzo Beans (Chickpeas) drained
  • 10 large Shallots peeled and quartered
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Chimayo chile powder to taste, or cayenne pepper
  • 1 Orange for zest, finely grated
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly ground pepper
  • 1/2 cup Extra virgin olive oil divided, plus extra
  • 1/2 cup Orange Juice


  • Preheat oven to 350ºF.
  • Mix chickpeas, shallots, cumin, chile powder, orange zest, salt, and pepper in a large bowl.
  • Add ¼ cup olive and mix well.
  • Line a baking sheet with aluminum foil and spread chickpea mixture evenly on foil.
  • Roast until the shallots are tender and brown, but not burned - about 30 minutes.
  • Place chickpea mixture and any accumulated pan juices in a food processor.
  • Add the remaining olive oil and purée until smooth.
  • Taste for seasoning and adjust to your liking.
  • Then, with motor running, add orange juice until you reach the consistency you want. If the spread is still too thick, you can add more olive oil, orange juice, or even water to get the perfect consistency.
  • Serve with pita wedges or fresh vegetables: carrots, bell peppers, celery.


This spread keeps well, covered, in the refrigerator, but may thicken. Just stir in some additional liquid (olive oil, orange juice, or water) to bring it back to the right consistency.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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