Hummus + Focaccia Recipe

Prepare Chickpeas

Drain and rinse the canned chickpeas under cold water. Set aside.

Blend Ingredients

In a food processor, combine the chickpeas, tahini, olive oil, garlic cloves (peeled), lemon juice, ground cumin, salt, and water.

Process Until Smooth

Blend the mixture until it reaches a smooth consistency. If it's too thick, add a bit more water.

Serve

Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle paprika on top for garnish.

Activate Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dough

In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead Dough

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

First Rise

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

Shape Focaccia

After the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to stretch it out and create dimples in the surface.

Add Toppings

Drizzle with olive oil, sprinkle with fresh rosemary and coarse sea salt.

Second Rise

Let the focaccia rise again for about 20-30 minutes while preheating the oven to 400°F (200°C).

Bake

Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Serve

Cut into squares and serve warm with hummus.