1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt
Drain chickpea cans, saving the reserve for use later.
Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree. While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency. Throw away unused liquid.
Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.
1 1/2 tbsp District Spice blend (Gyro, Tuscan, or Tuscan Heat)
31 oz (2 cans) Chickpeas
1/2 red onion, chopped
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste
Strain chickpeas, add to mixing bowl.
Add red onion, sun-dried tomatoes, District Spice blend, olive oil, and balsamic vinegar. Toss thoroughly. Add salt and pepper to taste and toss. Keep refrigerated until ready to serve.
2 tbsp District Spice Tuscan or Tuscan Heat blend
5 cups all-purpose flour
1 3/4 cups warm water
1 cup extra virgin olive oil
1 pack of active dry yeast (1/4 oz or 2 1/4 tsp)
1 tbsp sugar
1 tbsp coarse Kosher or sea salt
Mix warm water, active dry yeast, and sugar. Let sit for 10 minutes to allow the yeast to activate.
Add flour, salt, 1/2 cup olive oil, District Spice Tuscan or Tuscan Heat, and yeast mix to a mixing bowl. If you have a mixer, attach the dough hook and mix on low until the ingredients combine. Otherwise, knead by hand to combine.
Once the ingredients are combined, beat the dough on medium (or continue kneading by hand) for 3 – 6 minutes until smooth. Add additional flour if dough sticks to the bowl or dough hook.
Flour a clean surface and knead the dough by hand. If you choose to separate the dough into two separate loafs, use a knife to cut two evenly sized loafs prior to kneading dough.
Pour a small amount of olive oil into the bowl to coat the inside of the bowl. Return the dough to the bowl and place a sheet of plastic wrap over the top of the bowl. Allow the dough to rise in a relatively warm place for 1 hour.
Place a sheet of parchment paper on a baking sheet. Lightly oil the top of the dough and invert the bowl to place dough onto parchment paper. Stretch out dough and oil the surface of the dough. Flip the dough and and oil the other side. Once dough has been stretched, press finger tips into the dough and press finger tip firmly against the baking sheet to form small divots. Allow the dough to rise for 1 hour.
Preheat oven to 425 degrees F.
Baste the top of the dough with the remaining olive oil (surface should be saturated with olive oil) and sprinkle coarse salt over the surface of the dough; for additional flavor, sprinkle additional District Spice Tuscan or Tuscan Heat seasoning over the top of the dough.
Bake in oven for 25 – 30 minutes until golden brown. Serve focaccia immediately, or allow focaccia to cool prior to storing in a plastic bag (storing warm focaccia in bag may result in moisture accumulation which may make focaccia doughy).