Rice cracker and hummus


For 4 portions

  • 12 pieces Hippo Tops
  • 80g Salad Pea  
  • 2tbsp olive oil 
  • lemon juice (½ lemon)
  • 4 pinches paprika 
  • 1 punnet Motti Cress 
  • 80g risotto arborio rice 
  • 46g cooked chickpea
  • 40g frozen fresh peas
  • 80g hummus 


Rice crackers:

  • Cook the rice in a clear vegetable stock and blitz it in a high-speed blender. 
  • Spread evenly a fine layer of the mix/paste on a non-stick baking paper and cook in a preheated oven at 220°C for 4 to 6 minutes. 
  • Let cool down and break into large pieces. 


  • Make a little emulsion with the lemon juice and olive oil. 
  • Toss the Salad Pea, Hippo Tops and Motti Cress in the emulsion. 
  • Serve with the rice cracker, hummus, cooked peas, chickpeas, and ta dust of paprika.

Recipe: Franck Pontais

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