Contents
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Ingredients
Hummus
- 200 ml Water
- 2 tbsp Olive oil
- 200 g Chickpeas dry goods
- 1 tbsp Lemon juice
- 100 g Tahini (sesame paste)
- 1 tsp Ground cumin
- 1,5 tsp Sea salt
- A little pepper, pAprikA powder
Vegetable sticks
- 3 Pc. Carrots
- 0,5 Pc. Kohlrabi
- 1 Pc. Sweet peppers red
- 4 Pc. Celery sticks
- 0,5 Pc. Cucumber
flatbread
- 500 g Ruch flour (substitute: wheat flour T1050)
- 325 g Whey substitute: water
- 1 g Dry yeast
- 15 g Olive oil (2 tbsp)
- 7 g Honey (1 tbsp)
- 10 g Salt
Instructions
Preparation the day before
- Soak the chickpeas in cold water.
- Weigh the whey ("waste" product of ricotta - make the cheese yourself) or water. A pinch of dry yeast max 1gr. Mix in the liquid (or a piece of fresh yeast the size of a grain of riceDuring the first 2 hours of the ripening period, stretch the dough 3 times with wet hands and fold it again.
preparation
- After 20 hours with wet hands, stretch and fold the dough for the flatbread again and let it relax for another hour. Crush cumin in a mortar. Put the chickpeas on top with the soaking water and cook until soft. This takes about 30 minutes. Then rinse with cold water.
- Carefully remove the dough and divide it into 8 pieces the size of a tennis ball on the lightly floured work surface. Shape into balls and leave covered for approx. 20 minutes. Preheat the oven to 230 ° C with a baking stone or pizza stone.
- Mix the water with the tahini in a tall container. Use a hand blender to process the remaining ingredients and spices into a paste. It works best if you don't put all the chickpeas in at once, but divide them into 3 or 4 servings. Process the respective portion into puree and only then the next. Otherwise, your hand blender could go down on its knees. If it is not pasty enough, use a little more water or 1 tablespoon of olive oil. To taste.
- Now pull out the flatbreads from the dough pieces or roll them out with the rolling pin. (My own have become more "plump" ;-)))). Leave covered.
- Wash the specified vegetables and cut into sticks.
- Place the flatbreads on the preheated baking stone. Since I didn't have the flatbreads that big, 3 fit on the stone. Turn after a baking time of 7 minutes. The flatbread has fluffed up a bit - nice, it must be like that. Leave in the oven for another 5 - 7 minutes until the desired degree of browning is achieved. I rather recommend 5 minutes. After 7 minutes, the transition from flatbread to rusks is quickly reached. Take out the flatbreads and send the next ones on their way. Let cool down.
- Arrange the hummus in small bowls and garnish with a little olive oil and paprika powder. Serve with the hummus and vegetable sticks. Dip in the hummus with the sticks and flatbread.