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Turkish mezze
Hummus and baba ganoush for a tasty snack!
Team
Chefclub
Total time : 2 h 20
Preparation : 40 min, Cooking : 40 min, Resting : 1 h
Ingredients for 6 people
2 tsp Yeast
640 gramme Flour
60 gramme Sugar
25 cl Olive oil
1 pièce Aubergine
190 gramme Chickpeas
12 cl Lemon juice
2 tsp Garlic powder
150 gramme Tahini
0 pm Salt
Step 1/5
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.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
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!
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