Poichichade - Provençal Garlic Chickpea Hummus

  • Drinks
  • Starters (Appetizers)
  • Gluten free
  • Vegan

Provençal aperitif recipe for Poichichade, or garlic chickpea hummus, served with a good baguette, raw vegetables and chilled rosé wine.

Chickpea Spread or French poichichade - Hummous from Provence

We’re going savoury for a change and thinking of the French’s favourite time before dinner: the apéritif. As we’re heading to Provence this weekend to see good friends, I’m “spreading” the holiday mood and opening the rosé wine with the Provençal equivalent of hummus, Poichichade – with plenty of garlic!

This view is from my parents-in-law’s house in the Luberon, the heart of Provence. It has always been special, whatever time of year. As in this picture, even if the pretty lavender from the fields has been harvested in August, watching the smoke rise from the distillery’s chimney down below conjures up all sorts of ideas as to what uses we have with lavender oil.

View from Saignon in Provence

This winding road takes us from Saignon to Apt, a popular Provençal market town. On summer Saturdays it transforms from sleepy town into a giant beehive of swarming tourists amongst the locals in every street and hidden nook and cranny, as we dodge past the buskers and look for the best olives, tapenade, honey, vegetables, cheeses and garlic, to name a few.

When we shop at the market, my Corsican mother-in-law and I have very different items in our shopping baskets. One of them is she doesn’t use much garlic and heaven forbid if I add any raw garlic if she is to join us. That’s just the way the cookie crumbles at her place.

French Garlic: Ail, Ail, Ail

garlic at the Provencal market of Apt

Buying French Olive Oil at the Market

I also love stocking up on good olive oil. Here is one of the popular olive market stalls.  Just be aware of scams. There are stands that exist that don’t sell the genuine article so ensure that you look for the quality label, AOC (Appellation d’origine contrôlée) on decanted 3-5 litre plastic containers.

Olive stand at the market in Apt Provence

On the other hand, our good friends adore garlic and the local specialities. So when they invited us for lunch “up the road” from my parents-in-law in Saignon, we knew it would be a Provençal treat.

Valérie is the most wonderful cook. Her recipes are not only eleven out of ten on the tasty scale but they are above all simple, using the freshest of good quality local ingredients. This means there’s just enough time to have a dip in the pool.

rose wine with ice cubes in Provence

As the chilled rosé is opened before the meal, Valérie produces something different each time. Last time she brought out Poichichade (pron: pwah-sheesh-ad).  It’s rather like Lebanese-style Hummus.  In Provence it’s served as an apéritif accompanied by fresh toasted thin slices of baguette and fresh crudités (a mixture of raw vegetables). Not only was it rather addictive, but it also contained a good punch of garlic, using both cooked garlic and just one fresh clove at the end to give it that touch of Provence!

Hummus – Don’t Use Tinned Chickpeas if Possible

Julie and Lucie were itching to make it so much as soon as our return last time, I didn’t even have time to run out and get dried chick peas!  We used handy tinned/canned chick peas (pois chiches).  Although it was good (and yellower), it wasn’t a patch on Valérie’s fresh one, which took longer to make.  I added some parsley to make up for the different texture, even if the garlic packed a punch.  What was wrong?  We should have taken the time to soak dried chick peas.  It’s far creamier and smoother.

Don’t Throw Out Tinned Chickpea Brine

However, if you do use tinned chickpeas, don’t throw out the brine, known as Aquafaba. Use it to make these Vegan Raspberry Macarons.

Chickpea spread or French poichichade

La Poichichade – Provençal Chickpea Spread

Thanks to my friend, Valérie Cortade, for the recipe. Please do use dried chickpeas and not the ones in tins: believe me, the taste is completely different.  The longest part is just soaking them in advance!

Chickpea Spread or French poichichade - Hummous from Provence

Poichichade - Provençal Chickpea Spread or Hummus

Author: Jill Colonna
Prep Time10 mins
Cook Time45 mins
Pre-soaking Time12 hrs
Total Time12 hrs 55 mins
Course : Party Food, Amuse-bouche
Cuisine : French
Keyword : hummous, chickpea hummus, poichichade
Servings : 8 people


Provençal aperitif recipe for Poichichade, or garlic chickpea hummus, served with a good baguette, raw vegetables and chilled rosé wine.


  • 250 g (9oz) dried chickpeas
  • 1 tsp bicarbonate of soda
  • 4 cloves garlic (3+1)
  • 1 lemon, juice only
  • 1 tsp tahini paste (or 2 tsp sesame oil)
  • 3 tbsp olive oil extra virgin
  • salt & pepper to taste


  • Leave the dried chickpeas to soak overnight in water.
  • Next day, rinse well. Rub them between your hands to release the skins, discard the skins and rinse again using a sieve.
  • Transfer the sieved chickpeas to a heavy based pan.  Add enough water just to cover the chickpeas and add a teaspoon of  bicarbonate of soda (this makes them easy to digest).  Add 3 large cloves of garlic and the bay leaf.  Cover and cook over a low-medium heat for 45 minutes. After the first 10 minutes, skim off any impurities that rise to the top and also discard of any more chickpea skins.
  • When cooked, drain the chickpeas and garlic, discard the bay leaf plus any more skins left, and leave to cool for 15 minutes.
  • Mix the chickpeas using a hand blender or mixer with the rest of the ingredients (adding the extra clove of garlic - or even more to your taste but beware - could be potent!), dribbling in the olive oil gradually until you have a good dipping consistency.  Chill for about 15 minutes.


Spoon into a bowl and drizzle with more olive oil.  Add some sesame seeds, smoked paprika or fresh parsley.  Serve with slices of good baguette, radishes, raw cauliflower florets, cucumber and/or carrot sticks. 


From the market

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Reviews (9)

I half hate you, half love you for introducing this chickpea spread into my life. It’s so addictive. Made it once, twice, three times and love the consistency and just enough garlic!

That garlic is simply stunning! I wouldn’t be able to hold myself back from buying loads of it! Most of the garlic I buy here is dry and old, but when I can get to Gilroy (Garlic Capital of the World) at the right time of year, it is FANTASTIC! I’d love to be there right now!

It sounds like we’d be buying up the stall if we were there together then, Christina!

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