Chickpea dip

The chickpeas are soaked for 12 hours, then added salt and aromatic vegetables (carrots, celery, onions, etc.) to the soaking juice and simmered for 1 hour.

Put olive oil and chopped garlic in a pot and heat it, then add the chopped onion when the aroma comes out, and fry it over low heat.

After frying for about 5 minutes, add the boiled and drained chickpeas.

Add the white wine, bring to a boil and when the alcohol is gone, add the broad.

Simmer for about 10 minutes, then remove from the heat and remove the heat when it is simmering. Once the heat has subsided, place it in a blender, transfer to a bowl, add [A] to adjust the flavor.

Slice the baguette to your desired thickness and toast until the surface is lightly browned.

Scrub garlic onto the surface of the baguette, lightly sprinkle salt, white pepper, olive oil, and Parmesan cheese, and bake in the oven.

Apply a spoonful of [5] dip on the surface of the baked baguette.

Arrange it in a bowl and add Parmesan cheese, olive oil, Italian parsley and truffle oil to finish.