Provencal Poischichade and Other Easy Appetizers
This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades.
Pick a commonly used ingredient like chickpeas, roasted peppers, sun-dried tomatoes or even basil; make it spreadable, then add the suffix ade and voila, you have a fabulous finger food to serve at your next apéro. The three recipes below for poischichade (hummus without tahini), tomatade (sun-dried tomatoes), and poivronade (with fire-roasted red peppers) are my own inventions.
These are fantastic easy-to-make appetizers that you can make any time of the year. Alternatively, visit Remember Provence for their incredible line of pre-made, authentic dips direct from Provence.
Poischichade, Poivronade, Tomatade Appetizers from Provence
Equipment
Ingredients
Poischichade
- 1 15oz (425g) can chickpeas well-drained
- 2 tbsp extra virgin olive oil
- 1 garlic clove mashed
- 1 tsp cumin
- 1 squeeze lemon juice
Poivronade
- 2 red bell peppers burn the skin off over a gas flame
- 1/2 sweet onion chopped super fine
- 1 garlic clove mashed
- 2 tbsp extra virgin olive oil
- 1/2 tsp apple cider vinegar
- 4 basil leaves
Tomatade
- 1 12oz (340g) jar sun-dried tomatoes in oil drain and save the oil
- 1 garlic clove chopped fine
- 4 basil leaves
Instructions
Poischichade
- The prep time for this chickpea dip is ONE (1) minute. Mix everything in the bowl of your food processor and coarsely puree. Season with salt and pepper and serve.
Poivronade
- Burn the skins off the red peppers and wipe the charred skin away.
- Chop the pepper super fine and saute with the chopped onion, garlic, and olive oil. Cook for five minutes, or until tender.
- Put everything into the bowl of your food processor along with the vinegar and basil. Season with salt and pepper then puree. I like to leave a little chunky, but the final texture is your choice.
Tomatade
- OK, maybe the easiest recipe of all time. Mix everything together in a food processor and coarsely puree. Add a touch of the oil that the tomatoes came packed in. Enjoy!
Other Provencal Appetizers:
Provencal Olive Tapenades – Gilles a.k.a the Provence Gourmet shares his recipe for two simple tapenades using green and black olives. If you are interested in cooking classes and learning some traditional Provencal meals please contact Gilles.
Provencal Artichokes Stuffed with Goat Cheese and Tapenade – The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.
Green Olive Tapenade – another recipe from the Provence Gourmet for a typical Provencal green olive tapenade to serve with aperitifs or to flavour the main dish.
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5 Comments
Bonjour! I made the Tomatade recipe for my Provence inspired birthday lunch and everyone RAVED about it! I made a triple batch and put the excess in small jars for people to take home afterwards. They have loved it so much they have asked for the receipe… Sharon x
Hello Sharon, I’m glad that the recipe not only worked out, but it was also so popular with your guests. Great idea for the little jars to give away at the end. Thank you for sharing!
Sharon – I am beyond honored. I often serve these with socca and have given away jars of socca batter along with the “ades”. You made my day – many thanks. Francois
Total hit!
Thank you! Enjoy the #TastesofProvence