This recipe and excerpt comes from the cookbook Tasting Paris by Clotilde Dusoulier, who you may know from her blog Chocolate & Zucchini. We're big fans of her yogurt cake and seaweed tartare—so we're beyond thrilled about these...
A quote about them from our Marketing Coordinator, Danielle Curtis-Williams: "I was surprised by the richness of flavor and how filling the snack was. It tasted like the best deviled egg I've ever had, but better, because there is avocado involved."
Paris used to be a hostile place for vegetarians—let alone vegans. Outside of a handful of vegetarian restaurants, waiters and chefs had no idea what plant-based eating was about. Restaurant menus were devoid of meat-free options, and vegetarians had to settle for a hodgepodge of sides or a bowl of soup.
The Paris food scene experienced a historic shift toward vegetables around the turn of the twentieth century; chef Alain Passard led the charge with a disruptive all-vegetable menu served at his three-star restaurant. It is now common to find inspired vegetarian courses at contemporary bistros, and the city is peppered with restaurants devoted to plant-based dining, the kind where you can take your omnivore friends and not have them notice the absence of meat.
Chief among them is gastro-vegan restaurant Le Potager de Charlotte, where a signature appetizer is the avocat facon oeuf mimosa, a “deviled egg” avocado with turmeric-yellow hummus taking the place of the mashed yolk, and toasted squash seeds for crunch.
I serve a bunch of them on a platter, with spoons for eating, for brunch; they look so appetizing and are always the first item to disappear.
- 1 (15 oz.) can of chickpeas, rinsed and drained
- 2 teaspoons tahini
- 1 garlic clove
- 1 teaspoon ground turmeric
- 1 pinch fine sea salt to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons olive oil
- 4 avocados (about 6 oz. each), halved and pitted
- 1 teaspoon smoked or regular paprika
- 1 pinch Fleur de sel, for serving
- 1/2 cup (115g) squash (or pumpkin) seeds, toasted
- 3 tablespoons finely chopped chives