{"id":4728,"date":"2026-06-08T13:31:47","date_gmt":"2026-06-08T11:31:47","guid":{"rendered":"https:\/\/sommerfoodle.com\/?post_type=recipe&p=4728"},"modified":"2026-06-08T13:33:41","modified_gmt":"2026-06-08T11:33:41","slug":"creme-de-pois-chiche-ricotta-salee","status":"publish","type":"recipe","link":"https:\/\/sommerfoodle.com\/fr\/recipe\/creme-de-pois-chiche-ricotta-salee\/","title":{"rendered":"Cr\u00e8me de pois chiche-ricotta sal\u00e9e"},"content":{"rendered":"\n

J’avais une bo\u00eete de pois chiches ouverte et, comme souvent, j’ai h\u00e9sit\u00e9 \u00e0 jeter le jus. L’aquafaba, je l’avais d\u00e9j\u00e0 utilis\u00e9 pour les meringues v\u00e9ganes, mais l\u00e0 j’avais envie de l’int\u00e9grer dans un plat sal\u00e9. L’id\u00e9e d’une cr\u00e8me de pois chiches m’est venue comme alternative \u00e0 un houmous classique<\/a>. J’ai voulu faire ma version, plus prot\u00e9in\u00e9e, sans gluten, avec ce que j’avais sous la main. La quenelle de ricotta sal\u00e9e et poivr\u00e9e pos\u00e9e dessus au moment de servir, c’est l’ajout qui a tout chang\u00e9. Elle fond doucement dans la bouche et cr\u00e9e une texture qu’on n’attendait pas du tout. Cette recette fonctionne aussi bien chaude que froide : id\u00e9al pour les soir\u00e9es d’hiver ou la chaleur estivale.<\/p>\n\n\n\n

Pourquoi cette cr\u00e8me de pois chiches tient vraiment au corps<\/h2>\n\n\n\n

La plupart des cr\u00e8mes de l\u00e9gumineuses utilisent uniquement les pois chiches mix\u00e9s avec du bouillon ou de la cr\u00e8me fra\u00eeche. Ici, le jus de pois chiches entre dans la pr\u00e9paration d\u00e8s le mixage. Il apporte une densit\u00e9 naturelle et un go\u00fbt l\u00e9g\u00e8rement umami qui renforce l’ensemble sans masquer les pois chiches. Pas besoin d’\u00e9paississant, pas de farine, pas de liant.<\/p>\n\n\n\n

Le profil prot\u00e9ique est s\u00e9rieux. Les pois chiches figurent parmi les l\u00e9gumineuses les plus riches en prot\u00e9ines v\u00e9g\u00e9tales, avec un beau apport en fibres qui stabilise la sati\u00e9t\u00e9. La quenelle de ricotta vient doubler la mise : elle ajoute des prot\u00e9ines animales et des lipides qui transforment ce qui pourrait n’\u00eatre qu’une soupe en un vrai repas complet. Pour un plat v\u00e9g\u00e9tarien sans gluten pr\u00eat en vingt minutes, c’est un rapport effort-r\u00e9sultat difficile \u00e0 battre.<\/p>\n\n\n\n

Valeurs nutritionnelles : pour qui ?<\/h2>\n\n\n\n

Cette recette convient aux personnes qui cherchent \u00e0 augmenter leur apport en prot\u00e9ines sans viande, aux intol\u00e9rants au gluten, et \u00e0 ceux qui veulent un plat du soir l\u00e9ger mais rassasiant. Elle s’int\u00e8gre tr\u00e8s bien dans un menu de semaine \u00e0 c\u00f4t\u00e9 d’un tartare de courgettes \u00e0 la cr\u00e8me de ch\u00e8vre<\/a> ou d’un crumble sal\u00e9 aux courgettes<\/a> pour varier les textures.<\/p>\n\n\n\n

Les pois chiches ne conviennent pas \u00e0 un r\u00e9gime c\u00e9tog\u00e8ne strict en raison de leur teneur en glucides. En revanche, leur index glyc\u00e9mique mod\u00e9r\u00e9 (autour de 30) et leur richesse en fibres en font un glucide de qualit\u00e9, bien tol\u00e9r\u00e9 m\u00eame par les personnes sensibles aux variations glyc\u00e9miques. Pour aller plus loin sur la composition nutritionnelle des l\u00e9gumineuses, la base CIQUAL de l’ANSES<\/a> est la r\u00e9f\u00e9rence fran\u00e7aise.<\/p>\n\n\n\n

Variantes pour adapter la recette<\/h2>\n\n\n\n

Version \u00e9pic\u00e9e :<\/strong> une pinc\u00e9e de piment d’Espelette ou de zaatar dans la cr\u00e8me chaude juste avant de servir. Un filet d’huile d’olive parfum\u00e9e au moment du dressage fonctionne aussi tr\u00e8s bien.<\/p>\n\n\n\n

Version encore plus prot\u00e9in\u00e9e :<\/strong> ajouter un \u0153uf poch\u00e9 au centre de l’assiette \u00e0 la place de la quenelle de ricotta. Le jaune qui coule dans la cr\u00e8me chaude, c’est une autre fa\u00e7on de finir le plat.<\/p>\n\n\n\n

Version avec garniture croustillante :<\/strong> quelques pois chiches entiers revenus \u00e0 la po\u00eale avec de l’huile d’olive et du cumin font une garniture croquante \u00e0 poser sur la cr\u00e8me. Contraste de texture garanti.<\/p>\n\n\n\n

Sans mixeur plongeur :<\/strong> un moulin \u00e0 l\u00e9gumes passe-vite suffit. La texture sera l\u00e9g\u00e8rement plus granuleuse, mais tr\u00e8s agr\u00e9able. Au Jolant on n’avait pas toujours le bon outil sous la main, et les r\u00e9sultats \u00e9taient souvent plus int\u00e9ressants qu’avec les machines parfaites.<\/p>\n\n\n\n

En version froide :<\/strong> servie \u00e0 temp\u00e9rature ambiante avec des crudit\u00e9s, cette cr\u00e8me devient une entr\u00e9e estivale proche d’un houmous, mais plus fluide et plus douce.<\/p>\n\n\n\n

Erreurs \u00e0 \u00e9viter<\/h2>\n\n\n\n

Ne pas jeter le jus de pois chiches avant de commencer.<\/strong> C’est lui qui apporte la texture soyeuse et \u00e9vite d’ajouter de la cr\u00e8me ou du beurre. Si votre bo\u00eete est peu remplie en jus, gardez-le s\u00e9par\u00e9 et ajoutez-le progressivement pendant le mixage selon la consistance souhait\u00e9e.<\/p>\n\n\n\n

Ne pas mixer trop longtemps sans ajouter de liquide.<\/strong> Les pois chiches chauffent dans le mixeur et la pr\u00e9paration peut devenir collante et compacte. Ajoutez le jus en plusieurs fois en mixant par \u00e0-coups. La cr\u00e8me doit couler doucement de la cuill\u00e8re, pas tenir en bloc.<\/p>\n\n\n\n

Ne pas saler avant de go\u00fbter.<\/strong> La ricotta sal\u00e9e apporte d\u00e9j\u00e0 du sel au dressage. Si vous salez la cr\u00e8me en cours de cuisson puis ajoutez la quenelle, vous risquez un r\u00e9sultat trop sal\u00e9. Assaisonnez la cr\u00e8me avec retenue, ajustez apr\u00e8s avoir pos\u00e9 la ricotta.<\/p>\n\n\n\n

Ne pas pr\u00e9parer la quenelle trop \u00e0 l’avance.<\/strong> La ricotta doit \u00eatre froide pour former une belle quenelle qui tient \u00e0 la cuill\u00e8re. Si elle a trop attendu \u00e0 temp\u00e9rature ambiante, elle s’aplatit au contact de la cr\u00e8me chaude avant le service. Formez la quenelle au dernier moment.<\/p>\n\n\n\n

Ne pas servir la cr\u00e8me \u00e0 \u00e9bullition.<\/strong> Si elle est trop chaude, la ricotta fond imm\u00e9diatement et se m\u00e9lange avant que le convive ait le temps d’appr\u00e9cier les deux textures s\u00e9par\u00e9ment. La cr\u00e8me doit \u00eatre bien chaude, pas bouillante, au moment du dressage.<\/p>\n\n\n\n

\n\n\n\n

Vous l’avez essay\u00e9e avec d’autres fromages frais ou d’autres garnitures ? Je suis curieuse de voir vos versions. Partagez votre assiette sur Instagram en taguant @sommerfoodle !<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

J’avais une bo\u00eete de pois chiches ouverte et, comme souvent, j’ai h\u00e9sit\u00e9 \u00e0 jeter le jus. L’aquafaba, je l’avais d\u00e9j\u00e0 utilis\u00e9 pour les meringues v\u00e9ganes, … <\/p>\n","protected":false},"author":1,"featured_media":4729,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[],"recipe-cooking-method":[],"recipe-tag":[],"recipe-key":[],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-4728","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nCr\u00e8me de pois chiche-ricotta sal\u00e9e - Sommerfoodle<\/title>\n<meta name=\"description\" content=\"Cr\u00e8me de pois chiches au jus de pois chiche, quenelle de ricotta sal\u00e9e : sans gluten, v\u00e9g\u00e9tarienne, hyper prot\u00e9in\u00e9e. 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