Rustic Dark aperitif with roasted eggplant hummus
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
make the bread
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread machine until you have a smooth dough.
Cover with a tea towel. Leave to rise at room temperature for 40 minutes.
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.
Cover and leave to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the bread for 30-35 minutes in an oven preheated to 220°C.
Allow the bread to cool and cut into thick slices.
make the hummus
Cut the eggplant in half, place the halves with the flesh down in a casserole dish.
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.
Scoop out the flesh from the eggplant.
Mix with the rest of the ingredients in a food processor.
Bdress the aperitif tray
Serve the hummus on a slice of bread and top with pomegranate seeds, a pinch of chilli, chives, and edible flowers.2