Are you also invited to so many summer parties at the moment? We have one event after another. Class reunions, summer parties at the children’s schools, birthdays – everyone wants to make the most of this summer.
I think it’s fantastic when everyone contributes a little something to the buffet. So not only one person has the main work and there are always so delicious diverse dishes. I am very happy to see that there are more and more vegan contributions to the buffet.
Do you have a favorite dish to bring?
I must confess, focaccia is at the top of the list when we contribute something. It’s been a tried and true takeaway for years, much loved by all and always completely eaten by the end! It’s easy to prepare, though it’s unbeatable fresh out of the oven.
With a few little tricks, however, this is usually doable. The rosemary-oil-herb mixture can be mortared well the day before, if there are two parties in a row, you can also make well double the amount and store it for a day.
The dough is a classic, uncapricious yeast dough. Prepared in the morning, it can also be baked at noon and since the baking time is actually only 30 minutes, once in the oven, it is ready very quickly.
With hummus the focaccia becomes picnic suitable
If you want to bring a little more than the focaccia in a basket, make a jar of hummus to go with it, slice up some vegetables (like carrots, cucumbers, or peppers) to go with it, and maybe even grill up some sliced eggplant.
While the focaccia is baking the hummus is made and can – of course – be varied as desired. Classic, as in the recipe below, or refined with ginger and pumpkin. Cooked beet makes the hummus glow pink, peas make it squeaky green …
Should you use canned chickpeas, be sure to keep the soaking water /Aqua Faber and make the best vegan mayo! Fits of course also excellent on a focaccia sandwich!
As soon as the focaccia comes out of the oven, the eggplant slices are put under the grill in the oven with some olive oil, salt and pepper. So you use the oven heat well further and after 10 minutes the eggplants are also ready (after 5 minutes turn once). A little grated lemon zest even refines the vegetables.
If you are pressed for time, you can use the products from the supermarket. Hummus and grilled vegetables can be found in the refrigerated section in several varieties. Filled in small jars, they look even better and are absolutely suitable for picnics!
Classic hummus
- Prep Time: 10
- Total Time: 10 minutes (plus soaking and cooking time for dried chickpeas).
Description
The classic hummus is a perfect companion for the focaccia!
Ingredients
- 250g dried chickpeas (soaked overnight), alternatively canned chickpeas, 400 g )
- 1 clove of garlic
- 2 tablespoons olive oil
- 2 tbsp lemon juice
- 1 tablespoon tahini (sesame paste)
- 1 tsp. ground cumin seeds
- 1 tsp hot paprika
- 1–2 tbsp ice water
- salt
Instructions
- Cook soaked chickpeas in plenty of water until soft, about 1 hour, drain. Rinse and drain canned chickpeas. (Be sure to save Aqua Faber for the best vegan mayo!).
- Peel garlic, chop coarsely and toast with 1 tsp olive oil until golden brown.
- Finely puree all ingredients in a blender or with a hand blender, add some ice water if necessary.
- Season to taste with salt.
Notes
I like to make double or triple the amount of hummus because it freezes really well in small jars. Long live the Meal Prep!
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