Houmos and Mexican guacamole

Houmos is always very successful. There is the quick way by using a box of cooked chickpeas. There's also a beautiful version with coriander at Pierre Cuisine.

And coriander, I love. For example in the guacamole it is divine with a lot of coriander and a blanched onion. I also add gomasio instead of salt. A little tip to keep your Mexican guacamole bright green if you prepare it a little in advance, put the bone in preparation.

And also where the seeds have germinated before steaming with kombu seaweed to ease digestion and enjoy the full benefits of vitality. For your chick peas to germinate better opt for an organic origin.

You just have to anticipate a little in advance, 3 days at best to have germinated chickpeas and 1 day only to have them just soaked. In the 2 cases, they cook faster than just dried peas.

The houmos is usually prepared with sesame puree tahini but I rather use almond puree that I prefer. Sesame is still present in the recipe with the gomasio.

Houmos de pois chiche vitalité au cumin,
Vitality chickpea houmos with cumin,
milk free

150g bios chick peas
50 cl (1/2 liter) vegetable broth
1 kombu seaweed
2 tablespoons almond puree
3 tablespoons of olive oil
2 tablespoons of gomasio
juice of a lemon
1 teaspoon of cumin

Soak the chickpeas in a large bowl of pure water (or filtered) for 24 h. Use a big bowl as they double in size. Drain and rinse.
Let germinate by rinsing in water twice a day (morning and evening).
Let cook in the vegetable broth steam with the kombu seaweed for 25 minutes.
Keep 20cl of broth.
Let cool.
In a blender bowl, place the chickpeas, without kombu, broth and mix into a fine puree.
Add the almond puree, olive oil, lemon juice, the cumin and gomasio. Mix again.
Eventually taste to correct the seasoning.
Keep in fridge until serving.

You can pour some olive oil before serving
and enjoy
as here, with small corn pretzels