|PUMPKIN HUMMUS & CHIVE CHIPS|
|Serves 8 All levels|
> 200 gr dry chickpeas
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 |
> 6 chives
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.