At the very end of 2021, RTL takes you every day to a great chef’s restaurant for a festive recipe. This Tuesday, December 21st, we are in the kitchens of the Anicia restaurant in Paris with chef François Ganner. He reveals his original recipe for a nut lentil hummus for a Christmas aperitif.
For this recipe you will need 300g of Puy green lentils, 1 clove of garlic, juice of 1 lemon, 2 tablespoons of sesame paste, 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 black pepper.
The day before, boil the lentils in a large pot filled with cold water with the thyme and bay leaf. Cook until the lentils squish under your fingers. After they are cooked, drain them and mix with all the other ingredients until it is done very fine and homogeneous puree.
Add the ground clove of garlic, some chopped chives and the rest of the products. Adjust the seasonings if necessary. Refrigerate the nutty lentil hummus until ready to serve, ideally accompanied by bread
Francois Ganner
Credit: Pierre Herbulot / RTL