Italian Hummus Duo Recipe

Prepare the Cannellini Beans

If using canned cannellini beans, drain and rinse them under cold water. If using dried beans, soak and cook them according to package instructions until tender.

Blend the Hummus

In a food processor, combine the cannellini beans, tahini, garlic, lemon juice, 2 tablespoons of EVOO, salt, ground cumin, black pepper, and water. Blend until smooth. If the hummus is too thick, add a little more water or EVOO to reach your desired consistency.

Taste and Adjust

Taste the hummus and adjust the seasonings if needed. Add more salt, lemon juice, or spices to your liking.

Activate the Yeast

In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Focaccia

Once risen, punch down the dough and transfer it to a greased baking pan (about 9x13 inches). Use your fingers to stretch and press it into the pan. Let it rest for another 20-30 minutes.

Preheat Oven and Add Toppings

Preheat your oven to 425°F (220°C). Drizzle the top of the focaccia with 2 tablespoons of olive oil, sprinkle with coarse sea salt, and add fresh rosemary if desired.

Bake

Bake the focaccia for about 20-25 minutes, or until golden brown on top. Let it cool slightly before slicing.