Makes: one large bowl

More than 45 minutes


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  • 200 g (7 oz) Mogette of Vendée
  • 1/2 red onion
  • 2 shallots
  • A new onions
  • 1 yellow lemon juice
  • 1 small clove garlic
  • 1 tablespoon traditional wholegrain mustard
  • 2 tablespoons of olive oil
  • Salt, pepper


1. Soak the Mogettes de Vendée overnight, in a large bowl filled with water. Rinse and drain.

2. Cook the Mogettes in 3 times their volume of water (unsalted!) for 1 hour. Add during cooking the shallots. Once cooked, drain the beans and let cool dows.

3. Cut red onion into rings. Put them in a pan with a little olive oil Add a trickle of water once the pan and onions are hot. Once the onions are tender, book them.

3. Place the Mogettes with Shallots in a blender. Add the 2 tablespoons of olive oil, the juice of lemon, crushed garlic clove, salt and pepper. Mix very finely to obtain a smooth mixture such as classic hummus. If the pulp obtained is too thick, add just a little water.

3. Pour your mixture into a dish, place on top the red onion rings, a few new onion slices, the mustard, a bit of olive oil and aromatic herbs of your choice.

When you want to eat the spread, stir and serve with fresh bread.

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