Provence hummus with bottarga
(€3.90 les 100g)
An original "earth-sea" recipe, with soft and unctuous flavors. Perfect for your festive aperitifs!
Chickpea is a kind of vegetable native to the Mediteranean regions. Also called “cese” in Provence and cultivated since many times on terraces, it enters into a composition of typical dishes, such as la panisse, la socca, la cade. We should not forget to mention “Le Pois Chiche des Rameaux”, which is presented on the Provencal Easter’s tables.
Aix&terra manufactures its local hummus with organic chickpeas. The seeds are kneaded with olive oil, organic mayonnaise and shallots until having a creamy puree, seasoned with mustard and a drizzle of lemon juice.
Always inventive, the Provencal maison reinterprets in its own way this recipe by creating “Provence hummus with bottarga”. This Mediterranean culinary specialty, the bottarga, is also called “caviar of Provence”, is made with dried mullet eggs. La Manufacture aix&terra has chosen the bottarga of Martigues, from the Lou Mijou cannery. Situated at Port-de-Bouc, this artisanal cannery has the “EPV” (Entreprise du Patrimoine Vivant - Living Heritage Company) label, the synonymous of excellence. 100% natural bottarga gives an extraordinary taste to this hummus: its soft and unctuous flavor will surprise you by its “sea taste” ending.
How to use it ?
This “earth-sea” cream spread can be enjoyed as a side dish with a white fish or on grilled bread for a festive aperitif, with a glass of Condrieu white wine or a Côtes-du-Luberon organic wine, from Château la Verrerie for example. Recipe ideas: mimosas eggs, Hummus crostini with bottarga.
Made in Provence – hand-made products
Chickpea (29%), bottarga (21%)
- Organic chickpea harvested in Provence (29% chickpea, water), , olive oil, yellow of egg, vinegar, water, mustard (water, mustard seeds, vinegar, salt), shallo, lemon juice, garlic, salt, pepper
- Allergenic Ingredients
- bottarga (21% bottarga, water), organic mayonaise: sunflower oil, sunflower oil
- Keep in the fridge after opening