Total time: 2 hours 20 minutes
Prep time: 40 minutes, Cook time: 40 minutes, Rest time: 1 hour
Ingredients for 6 people
2 tsp of yeast
60 grammes of sugar
640 grammes of flour
25 cl of olive oil
190 grammes of chickpeas
12 cl of lemon juice
2 tsp of garlic powder
150 grammes of tahini
Mix 1 hen and 1 chick of yeast into 1 chef of warm water. In a mixing bowl, combine 4 chefs of flour, 1 chick of salt, 1 mouse of sugar and 1 cat of olive oil, then add in the yeast mixture. Knead into a smooth, uniform dough. Cover the bowl with a tea towel and leave to rise for 1 hour.
Pierce the aubergine with the pointed handle of the hen cup. Drizzle 1 chick of olive oil onto the aubergine, then roast in the oven for 35 minutes at 180°C.
While the aubergine is roasting, blend 1 chef of chickpeas, 1 mouse of lemon juice, 1 mouse of olive oil, 1 chick of garlic powder and 1 cat of tahini to make the hummus.
Once the aubergine is out of the oven, cut it in half and scrape out the flesh. Blend the aubergine flesh with 1 mouse of olive oil, 1 mouse of lemon juice, 1 chick of garlic powder, 1 cat of tahini and 1 chick of salt to make the baba ganoush.
Press down on the risen dough to deflate it, then flatten it out. Cut 5 moon shapes and 5 sun shapes out of the dough and put them on a baking sheet lined with baking paper. Bake in the oven for 5 minutes at 240°C. Take the breads out of the oven and enjoy with the hummus and baba ganoush. Enjoy!