Yes, this recipe is essentially bottarga hummus. Glorious tahini-less hummus. We have been making it all summer. We are kind of obsessed. This recipe is facilissima e buonissima! So simple and so delicious. We first learned it from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination.
It will make you swoon!
250gr Colfiorito chickpeas (half a bag)
lots of Tuscan extra virgin olive oil, 100ml at least
a handful of parsley, coarsely chopped
half a whole mullet bottarga, sliced into slivers
juice of 1 lemon
1/2 garlic clove, minced
fine sea salt, to taste
A bit of chili
1. Soak chickpeas overnight
2. Boil chickpeas on low heat in well salted water until they are very soft (save some bean water)
3. Puree everything together, but be sure to leave some chickpeas whole, then mix the puree and whole chickpeas together; adding as much EVOO as you need and adding bean water, tablespoon by tablespoon if needed
4. Serve on great bread (make it yourself with our Sicilian Pane Nero flour!).
5. Garnish with some additional grated bottarga, parsley and a drizzle of EVOO