You can also make the chickpea cream a day in advance by storing it in the refrigerator in a bowl covered with cling film.
When making the flavoured oil in advance, strain it, removing the garlic cloves.
Wholemeal crackers with chickpea and asparagus cream
Chef Maurizio Bosotti
Difficulty: easy
Method: 30
Rest: 60
Chef Maurizio Bosotti
Difficulty: easy
Method: 30
Rest: 60
Method
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01 / Make the crackers
Mix the flours in a bowl and knead them with the yeast dissolved in cold water, the extra virgin olive oil and the water.
Start with a fork and, when the mixture starts to form, add the salt.
Continue until the dough is smooth and even.
Cover with cling film and leave to rise for 1 hour at room temperature-preferably between 25° and 28°.
Roll out the dough to a thickness of about 1 mm and place on a baking tray lined with baking paper.
Cut out rectangles and bake in the oven at 200° for 7 to 8 minutes, until lightly golden.
Leave to cool, they will then become crispy. -
02 / Make the chickpea cream
Blend the chickpeas with the tahina, garlic-flavoured oil, extra virgin olive oil, lemon juice and salt.
Add a little water from the chickpeas, just enough to make the cream fluid. -
03 / Make the asparagus
Cook the tips in boiling water until cooked but crispy.
Drain after 1 minute, pat dry and set aside.
Immerse them immediately in water and ice to maintain the consistency.
Cut the asparagus stems into thin rounds and put them in a pan with extra virgin olive oil and butter (optional).
Add water and cook until soft.
Put the braised asparagus rounds in a blender and add the extra virgin olive oil to make the cream.
Adjust the salt to taste. -
04 / Arrange
Arrange on a plate by placing the creamed chickpeas on the bottom, then the crackers and the asparagus tips, topping with the creamed asparagus and sesame seeds.
Do not overcook the crackers, remove them from the oven as soon as they are golden: if left to overcook they become too hard and rather unpleasant
The crackers are at their best when eaten on the same day, retaining the ir typical crunchiness. But you can still store them in a paper bag or tin for 2 to 3 days.
And if some chickpea cream is leftover, you could even freeze it. Put it in an airtight container and cover the surface with a little oil. Then when you feel like eating it, thaw in the fridge and add a drizzle of oil if necessary
We suggest these delicious crackers combined with the chickpea and asparagus cream for a complete dish, to be served either as an appetiser or as a main course.
You can also cook just the crackers and serve them on any occasion you wish, instead of bread or breadsticks.
Dried chickpeas can be used instead of pre-cooked ones. In this case, soak them for the time indicated on the packet, drain and then cook them in boiling water until very soft. If you wish to increase their taste, add a carrot, onion and a stalk of celery to the cooking water. Keep a little of the cooking water aside to dilute the chickpea purée if necessary.
The garlic-flavoured oil lends the pleasant aroma of garlic without being too overpowering. Make it by placing 50 g of extra virgin olive oil and 2 crushed garlic cloves in a bowl. Cook in the microwave for 1 minute and allow to stand for at least 15 minutes before using it.
Ingredients for 4 persone
For the crackers
210 g wholemeal flour
40 g very fine cornflour
30 g of extra virgin olive oil
5 g brewer’s yeast
5 g fine salt
For the chickpea cream
500 g precooked chickpeas (drained weight)
80 g of extra virgin olive oil.
50 g garlic-flavoured oil (see notes)
80 g sesame tahina
50 g lemon juice
Black sesame seeds to taste
For the asparagus
500 g asparagus
100 g water
10 g butter (optional)
30 g of extra virgin olive oil (to cook the stems)
80 g of extra virgin olive oil (for the cream)
Salt to taste
