Vegetable baguettes with hummus

Hey foodies,

This week I have a new savoury recipe for you that will be perfect for warm summer days.

Great for a picnic at the pool or as a side dish for a barbecue.

Vegetable baguettes with homemade hummus. :-)

With this recipe you can make 4 small baguettes, here is the list of ingredients:

Vegetable baguettes

- 220gr of milk

- 1 cube of fresh yeast

- 1/2 tsp of sugar

- 500gr of flour

- 2 egg yolks

- 100gr of butter

- 1 tsp of salt

- 1 spring onion

- 1 bell pepper

- 100gr of oat flakes

- 4 elongated wooden baking baskets

Hummus

- 250gr of chickpeas

- 50gr of chickpea water

- 100gr of cold water

- Juice of one lime

- 1/2 tsp of salt

- 2 cloves of garlic

- 120gr of tahini (unsalted sesame paste)

- 2 tbsp of olive oil

Vegetable baguettes

To start, heat 220gr of milk in a jug for 30 seconds at 600Watt in the microwave.

Then add 1 cube of fresh yeast (or 15gr of dry yeast) and 1/2 tsp of sugar and mix everything together with a whisk.

Let everything develop for about 10 minutes.

It is important that the milk is lukewarm and not hot, otherwise the yeast will die and lose all its effect and the baguettes will not rise.

Pour 500gr of flour into a bowl, add the milk/yeast/sugar mixture.

Using the dough hook, knead everything for 30 seconds at speed 1.

Then add 2 egg yolks, 100gr of butter and 1 tsp of salt and continue to knead with the dough hook at medium speed for 10-15 minutes.

You will get a nice smooth dough.

The egg whites are not used for this recipe, but they can easily be frozen.

Cover the dough with a damp cloth and let it rise for 30 minutes at room temperature.

Meanwhile, cut 1 spring onion and 1 bell pepper into small pieces.

If you wish, you can replace the spring onion and bell pepper with other vegetables such as courgette, aubergine, onion...

You can also add diced ham or salami.

ATTENTION: If you change the amount of vegetables or use vegetables with a high water content such as courgette, this will affect the baking time. Don't hesitate to extend the baking time by a few minutes. :o)

After 30 minutes, the dough has risen nicely.

Add the vegetable pieces to the dough and mix everything with the dough hook for 1 to 2 minutes at speed 1.

Cover the dough again with a damp cloth and let it rise for a further 30 minutes at room temperature.

Meanwhile, preheat your oven to 180°C, fan-assisted.

Once the 30 minutes are up, divide the dough into 4 portions of about 250gr using a dough scraper. In baking, a dough portion is a piece of dough that has been weighed and shaped.

Now take one portion and fold it over itself, already giving it an elongated shape.

Make sure to place the seam underneath (against the work surface) so that the surface of the dough is nice and smooth.

Then roll the dough to get a baguette shape.

Shape 4 baguettes about 25 cm long.

For baking, I used the elongated wooden baskets.

Place one dough portion per basket, press down lightly and sprinkle with 100gr of oat flakes (25gr per baguette).

Since the dough is a bit stickier due to the vegetables, the oat flakes will stick on their own. But to be safe, press down gently on the flakes so they adhere well to the dough. :o)

Place the baskets on a perforated tray and bake for 35-40 minutes in the oven preheated to 180°C.

Just a reminder that you may need to extend the baking time a little if you chose vegetables that release water. ;-)

Hummus

While our baguettes are baking, we will prepare the hummus. You'll see, it's very easy and quick to make! :o)

First, pour the juice of one lime, 1/2 tsp of salt and 2 pressed garlic cloves into a jug.

Blend until you get a smooth mixture. For this, you can use a Bamix or a small blender/food chopper.

Now add 120gr of tahini and continue to blend.

You'll see, the mixture will become firmer – that's normal. :o)

Slowly pour in 100gr of cold water and 50gr of chickpea water while blending continuously.

This time you will get a liquid and smooth mixture.

Then gradually add 250gr of chickpeas, continuing to blend.

Finally, add 2 tbsp of olive oil and blend for about 3 minutes.

You now have a wonderfully creamy hummus.

Season to taste with salt, lemon juice and various spices to vary the flavours.

If the hummus is too firm, you can add a little cold water or olive oil.

And that's it, the tutorial is done! ;0)

You can store the hummus in the fridge in an airtight container for up to 5 days.

The hummus pairs perfectly with the vegetable baguettes or as a dipping sauce for your vegetable dips. :-)

I hope you enjoy the recipe and wish you a wonderful Sunday!

Jenny

P.S.: All the equipment used can be found at the bottom of the recipe.