Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This smooth spread showcases the Jerusalem artichoke, an heirloom vegetable with a delicate artichoke flavour. Lifted with a touch of linseed oil and a sprinkling of seeds, it enhances aperitifs and light starters alike.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

200 g cooked Jerusalem artichokes
100 g cooked chickpeas, rinsed and drained
5 cl olive oil
2 cl lemon juice
Salt and pepper
2 to 4 g garlic pulp (cooked or raw)
Topping: linseed oil, pumpkin seeds, flaxseeds, sesame seeds, fresh thyme

Step-by-step method

To soften the taste of the garlic, you can confit it for a few minutes in a little olive oil.
In a food processor fitted with an S-blade, blend the Jerusalem artichokes, chickpeas, olive oil, lemon juice, garlic, salt and pepper.
Adjust the texture with a little water or chickpea water (aquafaba) if needed.
Pour the spread into a pretty bowl.
Sprinkle with flaxseeds, sesame seeds and pumpkin seeds, then finish with a drizzle of linseed oil and a few sprigs of fresh thyme.

Florence’s tip

Add the linseed oil only cold, just before serving: its precious omega-3 are sensitive to heat and should stay alive on your plate.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: spread, Jerusalem artichoke, linseed oil, plant-based aperitif, hummus