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Chickpea hummus, turmeric zucchini, granny smith julienne, olive oil |

Brunch, Vegetarian, Vegan, Gluten free, Salted, Vegetables and Fruits

Une assiette simple qui ravira tous vos convives. 


Substitute olive oil for the butter to keep the dish vegan.



Recipe for 12 tapas

Traditional hummus

1 Unit(s)
Chickpea box 398 ml
65 Ml
Olive oil
15 Ml
Lemon juice
2 Clove(s)
Chopped garlic
2 Tsp
1 Tsp
Roasted sesame oil
50 Ml
Hot water

Sauté of zucchini

200 Gr
1 Tsp
100 Gr
French shallot


1 Unit(s)
Granny smith apple
1 Dash
Olive oil
0.50 Unit(s)
Lemon zests
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

  • Mise en place

    Open the can of chickpeas, put them to drain.

    Wash and dice the zucchini

    Remove the zest and juice from the lemon.

    Finely chop the French shallot.


  • Traditional hummus

    In a food processor or blender, pour the drained chickpeas. Add the rest of the ingredients once they have been lightly processed.

    Run the blender quickly, making sure your hummus is smooth. You can adjust the texture by adding water (or olive oil) if you want it more liquid.

    Finalize the seasoning with salt, pepper, or espelette pepper.

  • Zucchini

    In a hot frying pan with olive oil and butter, brown the shallot, then the diced zucchini, add the turmeric and adjust the seasoning.

  • Assembly and finishing

    In a small soup plate, make a crown of hummus on the inside edge, place the zucchini in the center.

    Add the green apple sticks (sliced last minute) and lemon zest.

    Finish with a drizzle of olive oil and a pinch of turmeric, all around the hummus crown.

Substitute olive oil for the butter to keep the dish vegan.


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