Directions

Bagels: Warm 150 ml oat milk gently and mix with the margarine, yeast, honey, salt and 3 tablespoons of flour. Cover the dough and leave it to prove in a warm place for 10 minutes. Knead the mother dough with the remaining flour and one egg to form a smooth ball of dough and leave to prove again, covered, for another 60 minutes.

 

To make the hummus: Pour the chickpeas into a sieve and rinse well. Purée the chickpeas, pitted dates, approx. 70 ml oat milk, maple syrup, cocoa powder and vanilla seeds until a smooth hummus is formed.

 

Roll out the bagel dough approx. 2 cm thick and cut out 6 circles (approx. 7 to 8 cm). Cut out a middle circle (approx. 2 to 2.5 cm) from the dough circles. Boil 2 litres of salted water with the baking soda and carefully lower the dough rings into the water. After around 10 seconds of “swimming”, turn the rings over once and boil for another 10 seconds.

 

Lift the dough rings out of the water using a slotted spoon, allow to drain and place on a baking sheet lined with baking paper. Stir the egg white until smooth and brush the dough rings with the egg. Sprinkle with sesame seeds and bake in a preheated oven at 180°C for approx. 15 minutes. Allow to cool.

 

Slice open the bagels and spread with the hummus. Peel and slice the bananas, wash and halve the grapes. Arrange the banana slices and grapes on the hummus and place the bagel halves one on top of the other.

 

Have a nice day!

 

Your Dole Team