The madness of hummus never ends. New wave of the aperitif, the Corsican chef Christophe Poligani of the Gustu restaurant delivers his version of hummus … Simple, good, efficient.
- Mix the chickpeas, peas with a glass of water in a blender
- Add in the blender, the 2 tablespoons of Tahini, the olive oil and the Nepita
- Mix again
- Salt, pepper to your liking
Serve with Pita bread
© the Stalingrad rotunda
Also discover the recipe for avocado tempura .