L’entree
French gastronomy in the Provence-Alpes-Côte d'Azur is very distinctive from the rest of French cuisine or French cooking. A Mediterranean influence brings recipes with hot spices and seafoods. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant. Garlic, olive oil and olives are the leitmotif, and the abundant "herbes de Provence" are the spirit of Provencal recipes.
 
While we usually associate Hummus and chickpeas with the Middle East, they are major players in all modern Mediterranean cuisines and feature here as a fresh flavourful luncheon entrée, easily transportable as a picnic course. Recipe from Flavours from the French Mediterranean’ by three Michelin star chef, Gerald Passedat. 

Salade de Pois Chiche,
Pamplemousse et Houmous – Chickpea and Grapefruit Salad (Central France) 

Serves 4 – easy to double. Start 24 hours prior to your lunch. 

INGREDIENTS:    ​

• 1 pound 2 ounces (500g) chickpeas
• 1 lemon
• 1 teaspoon ground cumin
•  Extra Virgin olive oil
• 2 grapefruits
• 1 red onion
• 1 small bunch cilantro (coriander)
• 1 tablespoon sunflower seeds
• 2 teaspoons (10ml) sherry vinegar
• 1 teaspoon best quality curry powder
•  Salt and pepper 

​METHOD:

1. Soak the chickpeas overnight in cold water. Drain, place in a saucepan, and cover with fresh water. Bring to a boil and boil for 30 minutes. Drain again, reserving the cooking water. Divide the chickpeas between two bowls.
2. Peel the zest from the lemon, cut into julienne strips, and reserve. Juice the lemon.
3. Put the chickpeas from one bowl in a food processor. Add the cumin and a little of the cooking water from the chickpeas and grind to a paste. Add lemon juice, salt and pepper, and enough olive oil to process to a smooth hummus.
4. Divide the hummus between four individual serving bowls.
5. Peel the grapefruit and divide them into segments, removing all pith and membrane. Cut the segments into small pieces.
6. Peel the onion and chop finely.
7. Remove the stalks from the cilantro and reserve the leaves.
8. Add the grapefruit, sunflower seeds, vinegar, curry powder, cilantro leaves, and onion to the second bowl of chickpeas. Moisten with olive oil and mix all the ingredients together. Add salt and pepper to taste.
9. Place in a serving dish and garnish with the lemon zest julienne.