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.