Chickpea tapenade with crust
Ingredients for the crust*:
100 g of egg whites
100 g melted butter (or 50 % butter, 50% olive oil)
100 g flour
¼ teaspoon salt
Parmesan, sesame and poppy seeds to sprinkle
Ingredients for the tapenade:
250 g boiled chickpeas (canned)
50 g black olives (pitted)
1 yellow pepper, grilled (skinned and seeded)
1 clove of garlic
2-3 sprigs of parsley
½ teaspoon salt
½ teaspoon paprika
1 pinch of Espelette pepper (optional)
20 g walnuts
100-150 ml of oil
For the crust, beat the egg whites with the salt in a bowl. Work with a manual whisk. Gradually add the flour and melted butter (alternating them) until smooth emulsion. Cover a large baking dish with parchment paper. Pour the batter over and smooth with a spatula into a thin crust. Sprinkle with sesame and poppy seeds and parmesan.
Bake the crust at 180°C until golden brown, about 20 minutes. Let cool slightly and break into crackers of different shape.
For the tapenade, gather all ingredients in a large bowl and pour in some oil (about 100 ml). Mix with a hand blender into a smooth puree. Adjust the oil quantity depending on the desired density.
Serve the tapenade (chilled) as appetizer accompanied with crispy crust. Store the latter in a cookie jar, if you have some quantity left for the next day. Otherwise, it will soften.
* The recipe of the crust was kindly sent to me by Krassi Stoyanova, a fan of my site and friend