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Recipes from Chef Ludovic Garnier, chef de cuisine at One & Only Royal Mirage Dubai.
Mix the chickpeas and garlic in a blender, keeping 20g of the chickpeas aside for garnish. Add 200g of the ice and mix for 3 mins.
Top with the remaining boiled chickpeas and generously drizzle over some olive oil, before serving.
Saffron hummous with date-labneh ball and fried ricot...
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