- 150 g pre-cooked organic peas
- 3 tbsp Tahin (sesame seed puree)
- 1 tbsp peanut butter
- 1 tbsp walnut oil
- 1 tbsp olive oil
- Spice salt mixture (from Bertrand)
- 1 tsp lemon juice
- 1 tsp dried tarragon
- Organic pumpkin seeds, paprika, pomegranate, for the final touch
Put the peas in a blender, stir the Tahini puree before adding three tablespoons of it to the peas. Add the peanut butter, oil, tarragon, and other ingredients and mix. Add salt and lemon juice and mix again until the paste has a smooth consistency. Flavour with spices.
Place the hummus in a small bowl and form a circular hollow with the back of a tablespoon. Add a few drops of olive oil and garnish with pumpkin seeds, pomegranate seeds, and some paprika.
Recipe: L'Atelier de Cuisine Bertrand