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 and Shallot Spread
Like hummus but not quite, the roasted shallots and chickpeas give this spread extra flavour.
- 2 15-ounce cans Garbanzo Beans (Chickpeas)drained
- 10large Shallotspeeled and quartered
- 1/2teaspoon Ground Cumin
- 1/2teaspoon Chimayo chile powderto taste, or cayenne pepper
- 1 Orangefor zest, finely grated
- 1teaspoon Salt
- 1/2teaspoon Freshly ground pepper
- 1/2cup Extra virgin olive oildivided, plus extra
- 1/2cup Orange Juice
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.