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Crusty brick, "light" hummus

Recipe of the Chef Grégory Corman

Serves 4 

For the hummus 
Honey goat’s cheese spread 140g
Cooked chick peas 250g
Tahini 1 teaspoon
Ground cumin 1 pinch
Garlic 1 clove
Sesame oil 1 teaspoon
Lemon juice 1/2
For the parcels 
Honey goat’s cheese spread 140g
Sheets of filo pastry 5
Potatoes 400g
Chopped onions 35g
Flat-leaf parsley, chopped 10g
Chopped preserved lemon 10g
Freshly ground pepper 

Put all the ingredients for the hummus in a blender. Mix. Check the seasoning and set aside to cool.
Wash and cook the potatoes with their skins on (cold water and salt).
Peel and coarsely crush. Add the parsley, onions, goat’s cheese spread and candied lemon. Check seasoning.
Cut the filo pastry into long strips 5 cm wide.
Put a good dollop of the mixture on each strip of pastry and roll up into "triangles" or "cigars" as preferred. Close well.
Fry at 180°C at the last moment.
Serve with the hummus, with a drizzle of olive oil.

Eurial products needed for this recipe :

Spreadable Honey goat cheese pyramid 140g

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