At the very end of 2021, RTL will take you every day for a festive recipe from a great chef’s restaurant. This Tuesday, December 21st, we will be in the kitchens of Paris restaurant Anicia with chef François Gagnaire. He publishes his original recipe a walnut lentil hummus for a Christmas aperitif.
For this recipe, you will need 300 g of green Puy lentils, 1 clove of garlic, the juice of 1 lemon, 2 tablespoons of sesame puree, 3 tablespoons of hazelnut oil. You will also need 50 g of walnut powder, half a chive, 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 saucepan filled with cold water, thyme and a bay leaf. Cook until the lentils are squishy under your fingers. Once done, drain them and mix them with all the other ingredients until you get a very fine and homogeneous puree.
Add the chopped garlic clove, some chopped chives and the rest of the ingredients. Adjust the seasoning if necessary. Chill the walnut lentil hummus until ready to serve, ideally together pita bread.
Francois Gagnaire
Credit: Pierre Herbulot / RTL