This recipe comes from my cookbook Tasting Paris. It is one of the signature dishes at vegan restaurant Le Potager de Charlotte in Paris. The yolk is made of turmeric-yellow hummus, and toasted squash seeds add a nice 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.
Note: To use home-cooked chickpeas, you'll need 1 1/3 cups: Soak 1/2 cup dried chickpeas overnight and cook in a saucepan of boiling water until cooked through and tender, about 1 hour. Drain well. —clotilde
(15 oz.) can of chickpeas, rinsed and drained
fine sea salt to taste
freshly ground black pepper
freshly squeezed lemon juice, or more to taste
avocados (about 6 oz. each), halved and pitted
smoked or regular paprika
Fleur de sel, for serving
(115g) squash (or pumpkin) seeds, toasted
finely chopped chives
In This Recipe
In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons of water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but scoopable. Taste and add more salt or lemon juice as needed.
Scoop 2 rounded tablespoons of hummus into each avocado "whole," as for deviled eggs.
Arrange on a serving platter. Sprinkle with paprika, fleur de sel, squash seeds, and chives.
Clotilde Dusoulier is a French food writer based in Paris. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats.
An enthusiastic explorer of flavors and observer of culinary trends, she contributes to international food and travel magazines, and writes cookbooks and guidebooks. She lives in the Montmartre neighborhood of Paris with her boyfriend and their young son.