Recipe: Black Bread and Red Pepper Hummus
MAKE 10 BREAD BOWLS AND DIP FOR 4 BOWLS
30g fresh yeast
FOR THE DIP
60ml squid ink or 2 tbsp black food colouring or 2 tbsp bamboo charcoal powder
2 cups shop-bought hummus
¾ cup shop-bought roasted red pepper, or if you prefer to make your own, 1kg red pepper and 1 tbsp tomato paste
1 Place all ingredients for the bread in a bowl (if doing by hand) or in a stand mixer fitted with a dough hook attachment.
2 Knead the dough on a low speed for a few minutes until the dough starts to come together. Raise the speed to medium and knead for about 7 to 10 minutes.
3 Place the dough in a bowl and cover with a cloth and allow to rise in a warm place. Leave overnight to proof for at least 20 to 24 hours.
4 Remove, divide and form the dough into 10 balls.
5 Place the dough on a baking tray lined with parchment and cover with towel to rest for 1 hour.
6 Meanwhile, make the dip. If you are making it fresh, cut the peppers in half and put on tray lined with parchment.
7 Bake the peppers in the oven at 250C until the skin is soft and brown.
8 Remove the peppers from the oven and allow to cool before removing the skin and seeds.
9 Place the peppers in a blender and puree. Transfer the mixture to a saucepan set over a moderate heat until the liquid reduces by a quarter.
10 Mix the tomato paste with the red pepper puree and fold into the hummus and set aside.
11 Preheat the oven to 220C.
12 Spray a fine mist of water over the bread just before putting in the oven.
13 Cook the bread for 15 to 20 minutes.
14 Place the hummus mixture into a piping bag and pipe onto a hollowed out bread.