Ingredients
Portions 2
For the Focaccia Sticks:
1
Lanterna Focaccia with Olives
For the Tzatziki:
200
grams
Greek yogurt
1
cucumber, grated
1
small garlic clove, minced
1
tbsp
extra virgin olive oil
1
tbsp
lemon juice
1
tsp
fresh dill, finely chopped
Salt & pepper to taste
For the Hummus:
200
grams
canned chickpeas, drained
2
tbsp
tahini (sesame paste)
1
garlic clove
2
tbsp
lemon juice
2
tbsp
extra virgin olive oil
1
tsp
ground cumin
Salt to taste
Water (if needed, to adjust consistency)
Preparation
- Prepare the Tzatziki:
- Grate the cucumber, squeeze out excess water, and place it in a bowl.
- Add the Greek yogurt, minced garlic, olive oil, lemon juice, and fresh dill.
- Mix well, season with salt & pepper, and refrigerate for at least 15 minutes before serving.
- Prepare the Hummus:
- In a food processor, blend the chickpeas, tahini, garlic, lemon juice, olive oil, and cumin until smooth.
- Add a little water if needed to adjust the consistency.
- Season with salt and mix again. Transfer to a bowl.
- Prepare the Focaccia Sticks:
- Preheat the oven to 200/210°C (392/410°F) and warm the Lanterna Focaccia with Olives for 7-8 minutes minutes.
- Slice it into thin sticks to create a crispy and shareable format.
- Serve:
- Arrange the focaccia sticks on a platter alongside the tzatziki and hummus in small bowls.
- Enjoy dipping and sharing!
Serving Tip
Try cutting the focaccia into triangles, thin strips, or bite-sized pieces for a fun and versatile serving option!