Servings: 0
INGREDIENTS
Bagels (6-8 units):
- 500 grams white flour
- 1 tablespoon dry yeast
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 1/2 cups water
Hummus:
- 2 16 oz cans chickpeas, drained and washed
- 1 cup raw tahini
- 3/4 cup very cold water
- 4 garlic cloves
- 4 tablespoons olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin
INSTRUCTIONS
Bagels:
- Mix all the ingredients to form a soft dough and let it rise for about 40 minutes.
- Divide the dough into equal balls (120 grams each), let them rest for 15 minutes.
- Dip each ball in water and shape into bagels. Dip each bagel again in water, then immediately coat with sesame seeds. Let the bagels rise for 30 minutes.
- Preheat the oven to 180°C (350°F) and bake the bagels for about 20 minutes until golden.
Hummus:
- In a food processor, combine the chickpeas (reserve 2 tablespoons for garnish), garlic, spices, tahini, olive oil, and lemon juice. Process the mixture, gradually adding the water in a thin stream until reaching the desired consistency.
- Arrange the hummus on a plate, garnish with reserved chickpeas, paprika, olive oil, a boiled egg, and parsley. Serve cold or warm.