Spicy stick bread with hummus

Spicy stick bread with hummus

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Frank Weinert

Ingredients

For 12-15 bread sticks
Dough:
500
g Alnatura wheat flour type 550 (all-purpose)
1
tsp Alnatura sea salt
300
ml Alnatura plain oat drink, unsweetened
1
packet of Alnatura baking yeast
2
tbsp Alnatura olive oil
1
tbsp Alnatura Grade A maple syrup
*
Flour for dusting
Filling:
180
g Alnatura Origin Kalamon olives, drained
1
tsp Alnatura rosemary, crushed
2
tbsp Alnatura paprika and cashew spread
Hummus dip:
1
jar Alnatura chickpeas
150
g Alnatura almond mousse
50
ml Alnatura vegetable stock
4
tbsp Alnatura olive oil
1
clove of garlic, juice of 1 lemon
5
sprigs of fresh parsley, plucked
1
lemon, in wedges

Put the flour and salt in a bowl and form a hollow in the middle.

Gently warm the oat drink, add the yeast and dissolve, stirring.

Pour into the hollow and mix with a little flour to form a pre-ferment dough.

Leave to rise, covered, for 15 minutes at room temperature.

Add the olive oil and maple syrup and knead it all to make a smooth dough.

Leave to rise for a further 45 minutes in a warm place.

In the meantime, make the filling. Chop the olives and rosemary very finely or purée them. Stir in the paprika and cashew spread.

Roll out the dough on a lightly floured work surface until thin (about 40 x 50 cm) and spread half with the filling.

Cover with the other half of the dough, press down gently and cut into strips about 3-4 cm wide.

Wind individual strips round sticks and cook over an open fire for 15-20 minutes.

To make the hummus dip, put all the ingredients in a mixer, add some olive oil and parsley and put the lemon wedges aside as a garnish.

Mix the hummus to form a smooth paste.

Drizzle over the rest of the olive oil, sprinkle with parsley and garnish with the lemon wedges.

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