fbpx

Recipes

Chickpea Focaccia

Focaccine di ceci con hummus

Ingredients for 4 people

Ingredients for focaccia

  • 400 g of durum wheat flour
  • 100 g of chickpea flour
  • 130 g of water
  • 20 g of oil
  • 15 g of brewer’s yeast
  • 6 g of salt
  • Half teaspoon of honey/barley malt

Ingredients for hummus

  • 500 g of carrots
  • 100 g of tahini
  • 20 g of ginger
  • Extra Virgin Olive Oil Equilibrium Food
  • Salt
    pepper

Preparation

  • Prepare the dough. Put the two sifted flour in a large container, add the water (which must be at room temperature) and start to knead;
  • Add the yeast dissolved in a little warm water and once incorporated into the mixture add salt, honey or barley malt and finally the oil;
  • Knead vigorously for about ten minutes then form a ball with the dough;
  • Put the dough to rise covered in a dry place at a constant temperature. Usually, the oven off lends itself perfectly to leavening;
  • Let rise for three hours or less (on rising times affect various factors such as the outside temperature, the humidity of the day, the flour), however until the dough has doubled its volume;
  • After this first leavening roll out the dough and help yourself with a pastry rings (or even with the bottom of a glass) made of disks;
  • Place the disks on a pan, sprinkle with a little ‘oil and salt and let rise (always indoors and at a constant temperature) for another 40 minutes;
  • Cook the muffin in a static oven at 200 ° for about 15 minutes;
    Prepare the hummus. Peel the carrots and cut them into small pieces;
  • Cook the carrots steamed for 7/10 minutes at most, they must remain crisp;
  • Whisk the carrot by first adding the tahini and then a teaspoon of oil and grated ginger;
  • Salt and pepper the hummus and then let it rest until it cools;
  • Serve the scones accompanying them with hummus.
Share on facebook
Share on google
Share on twitter
Share on linkedin
Scroll to Top