Poischichade, Poivronade, Tomatade Appetizers from Provence
Poischichade: A chickpea spread very similar to hummus made without tahini and flavored a healthy spoonful of cumin.
Poivronade: A fire-roasted, sweet pepper dip that is good on everything from tartines to roasted cauliflower to hamburgers.
Tomatade: A delicious spread made from sun-dried tomatoes that tastes great on just about everything.
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!
Tried this recipe?Let us know how it was!