This post is also available in: Español (Spanish)
I imagine that, the idea of adding a whole head of garlic to the brunch can be scary. The truth is, when we compare it to raw garlic, baked garlic becomes sweet and mellow. This dip is seasoned with a sprig of rosemary and all the spices you have on hand. I add a little bit of everything, also red onion, cutted very small. If we lightly fry the herbs, the olive oil is infused in its fragrance and it tastes really delicious. But if you want something lighter, you simply have to let the olive oil rest for a few days with the chopped fresh leaves.
Remember that its important to add fresh veggies to dip into this recipe.
1 head of garlic
1 tsp, plus 5 tbsp olive oil
2 cans of white cannellini
3 tbsp lemon juice (from 1 lemon)
1 tbsp coarsely chopped fresh rosemary leaves,
plus a whole sprig
¼ tsp black pepper
1 pinch of cayenne, plus more for garnish
1 tbsp hot water
1 tsp himalayan salt
600g spelled flour
200 ml of warm water
200 ml of oat milk
1 tsp salt
10 g fresh yeast or 5 g dry yeast
1 Greek coconut yogurt
25g extra olive oil
2 dried tomatoes, chopped
1. NAAN BREAD
Naan bread Dissolve the yeast together with warm water and warm milk. Let stand 15 minutes, until it looks foamy. Add the oil and yogurt. Mix, while slowly adding the flour.
When you have the dough ready, sprinkle the counter with flour, and dump the dough on it.
Knead about 5 minutes. Grease the bowl with oil, and put the dough inside. Drizzle a little oil on top of the dough. Cover it with a cloth and let it rest in a warm place for 1 hour.
When they have risen, make them into balls, while adding pieces of dried tomato and stretch them. Try not to make them too thin, a finger thick.
Put a frying pan over medium heat, brush it with a little coconut oil and toast the buns on one side. Bubbles should come out, give them time to inflate, then turn them over. Don’t roast them too much so they don’t get too dry.
2.WE ROAST THE GARLIC
Heat the oven to 200º. Remove most of the outer skin of the garlic, but leave the entire head intact. Trim a finger off the top of the garlic, to expose the cloves. Place the garlic on a large piece of foil, drizzle a teaspoon of olive oil over the exposed cloves, and close the foil. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool a bit. Scoop out the roasted garlic cloves into a food processor.
3.ADD THE CANNELLINIS
4 tablespoons of olive oil, lemon juice, rosemary leaves, black pepper, cayenne pepper, hot water and salt. Puree until smooth, then taste the salt, pepper, rosemary, and lemon juice. Adjust as needed. Transfer to a bowl.
4.INFUSE THE OIL
Heat a tablespoon of olive oil in a skillet over medium heat. When hot, add a sprig of rosemary; it should sizzle. Cook until the rosemary is golden and crisp, turning it over, like this, one minute per side. Drizzle the hummus with this rosemary-infused oil and sprinkle with cayenne pepper for a spicy kick.
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