Rosemary Focaccia with sun-dried tomato and cilantro hummus.

For the focaccia, I used the Veganomicon's recipe. For the hummus-
 - 1 can chickpeas, drained, fluid reserved
– 1/2 cup sundried tomatoes, soaked in the chickpea fluid for ten minutes
– 1 tbsp extra virgin olive oil
– 2 tbsp lime juice, or more
– 1 tsp cumin-coriander powder
– 1/2 cup packed cilantro, chopped
– 1/3 cup tahini, or roasted sesame seeds
– 1/2 tsp salt
– 1/2 tsp cayenne powder
– 2 fat cloves roasted garlic ( I roasted them with the bread..30 minutes at 350 degrees), peeled and mashed

Grind everything together in the blender until pureed. Add more water/lime juice to get the consistency you want. Taste and adjust the seasoning. Makes a great spread for focaccia sandwiches.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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7 Responses to Brunch

  1. Emjay says:

    I made your hummus recipe today – delicious! I spend a fortune buying hummus (I like Dill hummus and the supremely spicy chilli one) but this recipe was so good and easy that maybe I won't be spending so much.I put it on baked potatoes!

  2. Purplesque says:

    Love the idea of baked potatoes with hummus. I love hummus and baba ghanouj and have had trouble finding them since we moved..hence the home-cooking!

  3. This focaccia look very good!!Happy Holidays,

  4. Jen Rizzo says:

    Your focaccia looks perfect! What a fabulous combination of food.

  5. Purplesque says:

    Thanks! We took it with us as a picnic lunch for our Christmas trip.

  6. Lakshmi says:

    umm… any chance of coming over to Chennai, India in the near future? If so, may I invite myself over for brunch?

  7. Purplesque says:

    Absolutely any time..:) . Here in this roti-starved household we eat bread for brunch, snack or dinner!

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