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- Red cabbage hummus on bread
Red cabbage hummus on bread
Nutrition facts per serving:
- Energy in kcal about 263
- Fat about 10g
- Carbohydrates about 32g
- Protein about 10g
This is needed
This is needed
for 8 portion
Bread
- 450 g brown flour
- 1.5 tsp salt
- 50 g mixed seeds
- 0.5 cube yeast (approx. 20 g)
- 3 dl water
- 40 g butter
- 2 tbsp liquid honey
To shape
- 1 tbsp water
- 2 tbsp mixed seeds
Red cabbage hummus
- 400 g cooked red cabbage
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 40 g tahini (sesame paste)
- 1.5 tbsp olive oil
- 1 organic lemon, grated zest and 2 tbsp of juice
- 1 garlic clove
- 0.75 tsp salt
- a little pepper
To serve
- 50 g Micro Greens
- 30 g dried cranberries, coarsely chopped
Tools
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- One cake tin (approx. 30 cm), greased and floured
And that's how it's done
And that's how it's done
Bread
Mix the flour, mixed seeds, salt and yeast in a bowl. Add the water, butter and honey, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Flatten the dough a little, shape into a roll, place in the prepared tin. Leave to rise for a further 30 mins. Brush the dough with the water, sprinkle with the mixed seeds.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove from the tin, leave to cool completely on a rack.
Red cabbage hummus
Set aside 150 g of the red cabbage. Place the remainder of the red cabbage in a blender along with all the other ingredients up to and including the pepper, puree until smooth.
To serve
Cut the bread into slices, spread the hummus on top. Garnish with the reserved red cabbage, micro greens and cranberries.
