Page 48 - Vegan Food & Living (February 2020)

Garlic, olive and Beetroot houmous

rosemary focaccia By The Humble Pescatarian (www.thehumblepescatarian.co.uk)
in collaboration with Buy Whole Foods Online
By Natasha Brunetti from Plant To Table (planttotable.com) (www.buywholefoodsonline.co.uk)
Serves 6 | Prep 15 mins plus proving | Cook 20 mins | Serves 4 | Prep 10 mins | Cook none | Calories 221 (per serving)
Calories 393 (per serving)
400g tin (1¾ cups) of 1 tbsp water

500g (4 cups) flour, plus 3 tbsp oil, with more for chickpeas, drained
extra for dusting the infused oil 1 tsp smoked paprika
2 small garlic cloves, 3 tbsp beetroot powder
1 tbsp sugar 100g (¾ cup) pitted chopped
1½ tsp fast-action olives – I used garlic 2 tbsp tahini 1 tsp cumin
dried yeast stuffed olives a pinch of sea salt
juice of 1 lemon
300ml (1¼ cups) garlic powder
2 tbsp olive oil
tepid water 2 fresh rosemary sprigs
1 Drain the chickpeas and pop them into a large bowl. Keep
1 Add the flour, sugar, yeast and salt to a large mixing bowl.
a small handful to one side to decorate later.
2 Mix everything together and form a well in the middle and
add the tepid water and 3 tbsp oil. 2 Peel and chop the garlic before adding to the chickpeas,
then add the tahini, lemon juice, oil and water. Stir well.
3 Mix together and then transfer to a floured surface. Knead
for at least 10 minutes. 3 Add in the beetroot powder, paprika, salt and cumin, then
pour into a food processor. Blitz until smooth. You may
4 Transfer to a lightly oiled bowl, cover with a damp tea need to use a spoon or a spatula to scrape the houmous
cloth and leave to rest for at least an hour. down the sides of the bowl before blitzing again.
5 When the dough is ready it will have doubled in size. Tip it 4 Add in more lemon and salt if you feel the need.
out and punch the air out (very cathartic).
6 Oil a baking tray and then spread the dough out on it.
Cover for 30 minutes and leave to rest.
7 After 30 minutes, poke holes in the dough 2.5cm (1in)
apart and push the olives to the bottom.
8 Preheat the oven to 180°C/Gas Mark 4.
9 Place some garlic powder, the rosemary and a little oil in a
bowl and then brush them over the bread.
10 Bake in the oven for about 20 minutes or until lightly
golden on top. Remove from the oven and serve hot.

9.4g 1.3g 0.19g 2.2g 9.3g 12.1g 1.7g 0.31g 1.6g 5.8g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

48 VEGANFOODANDLIVING.COM