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You are here: Home / Recipes / All-in Bread / Rustic Dark / Rustic Dark aperitif with roasted eggplant hummus

5 Filed Under: Rustic Dark

Rustic Dark aperitif with roasted eggplant hummus


Ingredients

for 1 loaf of bread
  • 500 g Mix for Rustic Dark
  • 290 ml water (room temperature)
  • When working your dough, always sprinkle flour over the work surface/rolling pin/dough.
for the hummus
  • 1 large eggplant
  • a few tablespoons olive oil
  • zest of 1 lemon
  • salt and pepper
  • 1 tbsp tahini
  • juice of ½ lemon
  • 1 jar rinsed chickpeas
  • 1 tsp za’atar
  • 1 clove garlic
for the topping
  • chopped parsley or chives
  • edible flowers
  • dash of chilli
  • pomegranate seeds

Preparation

make the bread

STEP 1

Knead Mix and water for 20 minutes by hand or 10 minutes in a bread machine until you have a smooth dough.

STEP 2

Cover with a tea towel. Leave to rise at room temperature for 40 minutes.

STEP 3

Press flat and knead again for 1 to 2 minutes. Shape the dough any way you want. Place in a greased baking tin or on a greased baking sheet.

STEP 4

Cover and leave to rise at room temperature for 40 minutes until the dough has doubled in size.

STEP 5

Bake the bread for 30-35 minutes in an oven preheated to 220°C.

STEP 6

Allow the bread to cool and cut into thick slices.

make the hummus

STEP 7

Cut the eggplant in half, place the halves with the flesh down in a casserole dish.

STEP 8

Brush with olive oil and sprinkle with a pinch of salt. Bake for 20 to 25 minutes in an oven preheated to 190°C. Allow to cool.

STEP 9

Scoop out the flesh from the eggplant.


STEP 10

Mix with the rest of the ingredients in a food processor.

Bdress the aperitif tray

STEP 11

Serve the hummus on a slice of bread and top with pomegranate seeds, a pinch of chilli, chives, and edible flowers.

5

Filed Under: Rustic Dark

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