Sharing focaccia and dips

Method

1. Set the oven to 180°C (160°C fan). Drain and rinse the chickpeas, keeping a little of the liquid from the tin, and drain the roasted peppers.
2. For the hummus, blend all but 3 tablespoons of the chickpeas with the tahini, the peeled garlic, the juice of half the lemon, a good pinch of salt and 3 to 4 tablespoons of the chickpea liquid until smooth. Scrape it into a bowl.
3. Leave the blender unwashed and blitz the roasted peppers with the reserved chickpeas, the rest of the lemon juice and a pinch of salt into a rough, spoonable dip. Scrape it into a second bowl.
4. Set the focaccia on a baking tray and warm it in the oven for 8 to 10 minutes, until hot through with a crisp crust.
5. Halve the cherry tomatoes and sprinkle them with salt. Put the olives in a small bowl.
6. Cut the focaccia into fingers and lay it on a large board with the two dips, the tomatoes and the olives. Serve while the focaccia is still warm.

Tip Buy the focaccia the day you need it. If it has gone a bit firm, the oven revives it, and a sprinkle of water before it goes in helps.

Photo made with AI.

From Nosha · nosha.app