Haddock in tempura with chickpea hummus

  • Level

    Medium
  • Servings

    5

    For the hummus:

  • 100 g cooked chickpea
  • 450 g dried garlic
  • 30 g olive oil
  • 2 g salt
  • 1 g ground black pepper
  • 1 g ground cumin
  • 1g turmeric powder
  • 6 g lemon juice
  • 20 g ml mineral water
  • For the pollock in tempura:

  • 500 g Pollock
  • 240 ml of cold mineral water
  • 200 g chickpea flour
  • 48 g cornstarch
  • 3 g bicarbonate
  • 2 g salt
  • Sunflower oil

Method

  • For the hummus:
    Blend together all the ingredients until you get a smooth and homogeneous texture. Set aside.
  • - For the pollock in tempura:
    In a bowl, mix the chickpea flour with cornstarch, bicarbonate and salt. Add cold water and mix well. Coat the haddock in the tempura, then fry in sunflower oil. Set aside.
  • Serving:
    Serve the haddock in tempura with the chickpea hummus.

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