My turmeric tuile and spicy green chickpeas hummus turned out fantastic and they are the perfect plant-based appetizer. You can use regular fresh or canned chickpeas to make hummus however if you use green chickpeas and make a spicy green chickpea hummus, you are in for a treat!
What is a Turmeric Tuile:
A Tuile is basically a wafer-thin crisp thin cookie, that can be sweet, or savory.
In this recipe, the turmeric tuile is a savory cookie that has been seasoned with turmeric powder.
It will take you a few runs to get a system down on how to make them.
I made quite a few cornets in all the years I worked in kitchens and I was actually pretty fast with knocking out a few so don’t be discouraged if the first cornets will not be that perfect. In no time you will be a Tuile rolling machine. You can fill them with anything, Salmon Tartar, Tuna Tartar, Mousse, etc. Tuiles must be curved while they are hot, otherwise, they will crack and break. One thing you will need to make a cone-shaped tuile is a set of Cream Roll Molds that are available at Amazon, unless you plan to make hundreds of them a set of 6 will be just fine. The Tuile recipe is excerpted from The French Laundry Cookbook by Thomas Keller.
Why Green Chickpeas:
If you never tasted green chickpeas you have no idea what you are missing. Green chickpeas are creamy delicious, full of flavor and color. They are so versatile and can be used for salad, entrees soups appetizers, etc They are a great source of plant-based, all-natural protein, and an exciting and healthy choice.
Facts about Green Chickpeas:
Green chickpeas are harvested earlier than the light brown beans we’re used to seeing in stores. They are a summer crop, usually harvested in late summer and early fall. Green Chickpeas are young garbanzo beans harvested at peak freshness and are nutritionally packed. You will find green chickpeas at Indian stores or at farmer’s markets however for a year around cooking you want to look at frozen green chickpeas. Check out Fresh Nature food and their Green Chickpeas
The perfect superfood, high in fiber, antioxidants, folate, and iron.
They are non-GMO, non-allergen, gluten-free, and kosher. Green chickpeas are available year-round and as a bonus, they are grown with sustainable farming practices. Green chickpeas are naturally low in fat, saturated fat, cholesterol, and sodium – promoting a healthy heart. A cup of chickpeas has about 15 grams of protein. That’s about 26 percent of the recommended dietary allowance (RDA) protein for men and 32 percent of the RDA for women. Chickpeas have 12.5 grams of fiber per cup or roughly 50 percent of your daily needs! So certainly chickpeas are good for you.
What makes them green;
Picked early, a green chickpea is simply a normal garbanzo bean harvested while immature and is still in its live green state full of natural moisture and color. Green chickpeas do not need to be reconstituted with water & preservatives. They are rushed from the fields to be washed, blanched, and flash-frozen, locking in the natural color, moisture, nutrition, and flavor.
An awesome balance, contrast, and clean layers of flavors
If you never made a cornet it will take you a few runs to get a system down on how to make them.
After the first few you will be a tuile rolling machine
A Turmeric Tuile with green chickpeas is the perfect plant-based appetizer.
Turmeric Tuile and Spicy Green Chickpea Hummus
INGREDIENTS FOR THE GREEN CHICKPEA HUMMUS
- 3 cups green chickpeas frozen
- 3 tbsp tahini
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic clove peeled and smashed
- 1 each small green Serrano chili minced
- 1 pinch sea salt
INGREDIENTS FOR THE TUILE
- 2.25 ounce all-purpose flour
- 1.25 tbsp sugar granulated
- 1 pinch sea salt
- 4 ounce unsalted butter softened but still cold to the touch
- 2 each large egg whites cold
- 2 tbsp black sesame seeds
- 1 tbsp Ice cold water as needed
Make the green chickpea hummus
- Bring water to a boil, add the green garbanzos, and simmer for about 3 minutes until they are soft. Allow chickpeas to cool and add into the bowl of a food processor along with the garlic, pinch of sea salt, and the green Serrano chili.3 cups green chickpeas, 1 clove garlic clove, 1 each small green Serrano chili minced, 1 pinch sea salt
- Add the Tahini along with the lemon juice and salt and run the processor until the ingredients combine and are smooth. Add cold water to hummus as needed and blend to a creamy consistency. Place in a bowl and refrigerate.3 tbsp tahini, 1 tsp fresh lemon juice, 1 pinch sea salt, 1 tbsp Ice cold water, 1 tsp lemon zest
Make the Tuile Batter
- In a medium bowl, mix together the flour, sugar, and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter in thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container. Preheat the oven to 400’F degrees.1 pinch sea salt, 2.25 ounce all-purpose flour, 1.25 tbsp sugar, 4 ounce unsalted butter, 2 each large egg whites
Make a 4-inch hollow circular stencil and bake the Tuile
- Place Silpat on the counter. Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. There should not be any holes in the batter.
- Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds. Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.2 tbsp black sesame seeds
Roll the Tuile
- Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent them from rolling. When all the cornets are rolled, return them to the oven and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. Gently remove the cornets from the molds and cool for several minutes on paper towels.
Fill the Tuile
- Fill each tuile with the green chickpea hummus. Top with edible flower and black sesame seeds. Serve immediately.
- Feel free to sprinkle other spices like Aleppo peppers flakes or poppy seeds to season the Tuile.
- A Tuile can be stored in an airtight container at room temperature for up to 2 days
Nutrition information is calculated using an ingredient database and should be considered an estimate