Recipe for Veal Tartare and Light Hummus

Preparing the meat. Cut the veal chops into small cubes. Wash and chop the chives.

In a bowl, mix the meat, the zest and juice of the limes, the olive oil, the mustard, and the cilantro. Season with coarse salt and freshly ground pepper.

Preparation of the sauce. Peel and remove the germ from the garlic cloves. Whip the cream until it reaches a whipped cream consistency, and set aside in the refrigerator.

Blend the chickpeas (reserve a handful for garnish), garlic, tahini, sesame oil, cumin, zest, and juice of the lemons.

Transfer to a mixing bowl and gently fold in the whipped cream using a spatula. Season with salt and set aside.

In a round mold, place the veal tartare. Make a quenelle of hummus on top and place the arugula drizzled with olive oil on the tartare.

To finish, sprinkle with chickpeas, season with salt, and serve.