Additional flour for dusting
FOR THE CHICKPEA SPREAD:
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Optional: chopped fresh parsley or cilantro for garnish.
Step-by-Step Instructions
STEP 1: MAKE THE BREAD DOUGH
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.
Add Wet Ingredients: Make a well in the center and add the warm water and olive oil. Mix until a dough begins to form.
Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
STEP 2: PREPARE THE CHICKPEA SPREAD
Blend Ingredients: In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and olive oil.
Season: Blend until smooth, adding a bit of water if necessary to reach your desired consistency. Season with salt and pepper to taste.
Garnish: Optionally, fold in chopped parsley or cilantro for added flavor and freshness.
See also 1950’s Chocolate Hazelnut Cake Recipe
STEP 3: SHAPE THE BREAD
Preheat Oven: Preheat your oven to 375°F (190°C).
Shape Dough: After the dough has risen, punch it down to release air. Turn it out onto a floured surface and shape it into a loaf or divide it into smaller pieces for rolls.
Second Rise: Place the shaped dough on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
STEP 4: BAKE THE BREAD
Bake: Bake in the preheated oven for 25-30 minutes for a loaf or 15-20 minutes for rolls, or until golden brown and sounds hollow when tapped.
Cool: Remove from the oven and let cool on a wire rack.
STEP 5: SERVE
Slice and Spread: Slice the bread and spread the chickpea mixture generously on each slice.
Enjoy: Serve as an open-faced sandwich, or enjoy the bread and spread on their own.
