Chickpea dip

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

Add olive oil and chopped garlic to a pot and heat until fragrant, then add chopped onion and continue to fry over low heat

Stir-fry for about 5 minutes, then add the parboiled and drained chickpeas

Add the white wine, bring to a boil and once the alcohol has evaporated, add the broth

Simmer for about 10 minutes, and when it starts to reduce, remove from heat and let cool. Once cooled, blend in a blender, then transfer to a bowl and add [A] and adjust seasoning

Slice the baguette to your desired thickness and toast until lightly browned on top

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

Spread about one spoonful of the dip (5) on the surface of the baked baguette

Arrange on a plate and finish with Parmesan cheese, olive oil, Italian parsley, and truffle oil