South France Provence cuisine use chickpeas in many preparations. And olive oil almost everywhere. As hummus is a typical Mediterranean preparation, the French version of hummus have only olive oil, thus without tahini.
In this preparation called poischichade in French, to enhance the Provençal twist, I’ve added sun dried – candied tomatoes for a very tasty dip. And as the French have a real devotion for appetizers, the moment for a drink with many things to grab before dinner, this recipe is a must.
So quick and easy to prepare. Ideal for vegetarians and vegans. Great as a sauce to dip raw vegetables such as red bell peppers, fennel, carrots, cucumber… or to spread on country-style bread loaf, baguette or toasts. I also like to offer this preparation as a sauce to go along with fish or a barbecue.
“Poichichade” or “poischcihade” (both are correct) means a mixture of “pois chiches”, the French for chickpeas.
Preparation time: 15 min
Cooking time: none
Quantity : for 6 to 8 I would say :-)
Specific equipment: blender
250 gr of chickpeas (canned)
1 garlic clove
1 spring onion (or ¼ onion)
12 sun dried candied tomatoes
10 cl olive oil
Grind and mix all ingredients together. That’s all.
Start by peeling and finely mincing the garlic clove and the onion. It is important that they are as small as possible because they will remain raw in the preparation, just to season the dip but we don’t want it too aggressive. You may use the blender from this step but I tend to like to mince garlic and onion. Up to you.
Using a blender, grind the drained chickpeas with the sun dried tomatoes (drained as well if you buy the in olive oil), together with garlic and onion.
Once a homogeneous paste is obtained, gradually add the olive oil while mixing. The quantity of olive oil is just an indication and depends on how wet tomatoes and chickpeas are. Stop as soon as you get a smooth and creamy consistency.