recipes
Gluten-free and vegetarian hummus and grilled vegetable focaccia
Serves: 2
Ingredients
For the hummus
- 1 tin chickpeas, rinsed and drained
- 3 tbsp extra virgin olive oil (Borges)
- 1 clove garlic, chopped
- Juice ½ lemon
- 3 tbsp natural yogurt (Benna)
- 1 tbsp tahinni paste
- 1 tsp ground cumin
For the filling
- 3 pieces gluten-free focaccia (Dr. Schar)
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 aubergine, sliced
- 1 jar artichoke hearts, quartered
Method
Start this recipe by making the hummus. Just blend all the ingredients together in a liquidizer until smooth. Next, place the aubergines, peppers and onions on a baking tray, drizzle with little extra oil and cook in the oven for 10 minutes (alternatively you can grill them on a gre ready, cut the focaccia in half, drizzle with little oil and toast on a clean frying pan on both sides till golden brown and crispy. Spread one side liberally with the prepared hummus, and lay over the artichoke pieces and grilled vegetables. Spread the remaining focaccia with hummus and place face down, closing the sandwich together. Cut in half diagonally and serve with a crispy salad.
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