Begin by cooking the green split peas with the vegetable stock, bay leaves and thyme for 45 minutes.
Drain and then rinse the split peas in cold water.
Using a blender, blend the cooked split peas with the garlic, lemon juice, tahini, cumin, coriander, salt and black pepper.
Adjust the seasoning to taste. Transfer the houmous to a small dish, sprinkle the poppy seeds on top and then place in the fridge until ready to use.
Preheat the oven to 180°C.
Next wash, peel and very thinly slice the beetroot, carrot and courgette.
So that the vegetables do not lose their colour, mix them in separate dishes with the oil, salt, pepper and herbes de Provence
Bake the sliced vegetables for 15 minutes at 180°C until they become nice and crispy.
TIPS NATURE ELEMENTS : Tahini is a paste made with 100% ground sesame seeds which adds flavour and smoothness to recipes. It can be replaced by almond or peanut butter. The flavour will be slightly different, but the houmous will still have the same texture.