At the very end of 2021, RTL takes you every day to a great chef’s restaurant for a festive recipe. This Tuesday, December 21st, we are in the kitchens of the Parisian restaurant Anicia with chef François Gagnier. He reveals his original recipe a walnut lentil hummus for a Christmas aperitif.
For this recipe, you will need 300g of green Puy lentils, 1 clove of garlic, 1 lemon juice, 2 tablespoons of sesame puree, 3 tablespoons of hazelnut oil. You will also need 50 g of walnut powder, half of an onion, 2 pinches of cumin, 1 pinch of Espelette pepper, 1 small pinch of star anise powder, fine salt, ground pepper.
The day before, cook the lentils in a large pot of cold water with the thyme and bay leaves. Cook until the lentils crumble under your fingers. Once cooked, drain them and mix with all the other ingredients until smooth very thin and uniform puree.
Add a crushed clove of garlic, some chopped onion and the rest of the ingredients. Adjust seasonings if necessary. Refrigerate the walnut lentil hummus until serving, ideally accompanying pita bread
Francois Gaunier
Author: Pierre Erbuleau / RTL