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.