PUMPKIN

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Ingredients:

> 200 gr dry chickpeas
> 500 gr butternut squash or other pumpkin
> 0,6 dl olive oil
> 2 garlic cloves
> 0.8 dl lemon juice
> 14 gr tahini
> Zaatar

1 | Soak the chickpeas in cold water overnight (12 hours).

2 | Cut the butternut squash into pieces.

3 | Place them on a baking sheet covered with parchment paper.

4 | Splash them with olive oil, put in the oven and roaast for approximately 30 min. at 180°C (turning fan). 

5 | Cool.

6 | Drain the chickpeas and cook them in boiling water, without salt, for approx. 35 min.

7 | Drain and keep a bit of the cooking water. Cool.

8 | Blend everything with the garlic, lemon juice, tahini and olive oil.

9 | Season with salt & pepper. | not too much as the chips are salty |

Ingredients:

> 6 chives
> 300 gr flour
> 14 gr dehydrated baker's yeast
> 1 tbsp fleur de sel
> ½ tsp sugar
> 2 tbsp olive oil
> 2.5 dl warm water
> Additional fleur de sel

1 | Finely chop the chives.

2 | Mix them with the flour, the yeast, the salt and the sugar in a big bowl.

3 | Make a hole in the center and add the water and olive oil.

4 | Form the dough and knead for 5 min.

5 | Let rest covered in a warm place until it doubles in volume.

6 | Divide the dough into 16.

7 | Form a chip from each piece of dough

8 | Brush with olive oil and sprinkle with the fleur de sel.

9 | Bake 5 min. in the oven at 220°C (turning air) until golden brown.