Serves: 4-6
Roasted Carrot and Red Lentil Hummus-style dip
With Carrot top & CRISP Pita Bread
A Recipe by Anette Shaffer
Ingredients for Dip
2 medium organic carrots with fresh tops, peel on, remove tops and set aside, washed and cut into 1/2-inch thick rounds
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled, microbladed.
1 teaspoon cumin
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt, divided
1 cup (200 g) red lentils, rinsed
1/3 cup (90 g ) well-stirred, runny tahini
Juice and zest of 1 lemon, Meyer if available
Method
01.
Preheat oven to 400°F (200°C). Toss the chopped carrots, olive oil, garlic, cumin, turmeric, and half of the salt together on a baking sheet. Bake until carrots are tender and lightly caramelized, about 22 minutes.
02.
While the carrots are roasting, combine the rinsed red lentils with 2 cups of water in a medium saucepan. Bring the water to a simmer over high heat, cover the pan, reduce heat to medium low and cook until red lentils are tender and the water has been absorbed, about 15 minutes.
03.
Combine the roasted carrots and cooked red lentils (with all the garlic and spices) in the food processor and puree until smooth, about 1 minutes. Add the tahini, lemon juice, zest, and remaining salt and puree for another minute until very creamy and airy. Taste the mixture and adjust seasoning and add more lemon juice, if needed. Drizzle with Carrot Top and Herb Drizzle before serving.
04.
Serve immediately or store in refrigerator tightly wrapped for up to a week. May need to be loosened a bit with water once it cools.
Ingredients for Carrot Top and Herb Drizzle
2 cups carrot top leaves packed (reserve the stems for veggie stock)
1 cup parsley leaves packed
1 cup mint, picked
1-2 teaspoon(s) lemon juice and zest from one lemon
¼ cup sunflower seeds, lightly toasted
¼ cup pistachios, lightly toasted
1-2 whole garlic cloves peeled
½ teaspoon kosher salt
½ cup extra virgin olive oil ( more as needed for desired consistency)
Method
01.
Rinse all the greens thoroughly under warm water. Set aside in a bowl until ready for use.
02.
Toast pistachios and sunflower seeds in a small nonstick skillet over medium-low heat until toasted and their nutty aroma is released, about 4 minutes. Set aside to cool slightly.
03.
In the bowl of a food processor, fitted with the chopping blade, add carrot tops, mint, and parsley leaves along with the peeled garlic, lemon zest, sea salt, and toasted pistachios and sunflower seeds. Pulse until well combined. Scrape down the sides as needed.
04.
With the food processor running, pour olive oil in a steady stream to help the pesto emulsify together. Stop the food processor to scrape the sides down as needed to ensure pesto is well blended.
05.
Once blended, pour out pesto into a small storage container. Stir in the grated parmesan cheese to combine. Taste and adjust seasoning as needed.
Store herby drizzle in an airtight container and plan to enjoy it within a week.
Ingredients for CRISP Pita Bread
630g Filtered Water
19g Instant Yeast, Instant,
1 tsp Apple Cider Vinegar
25g Psyllium Husk Powder
1 tsp Sea Salt
125g Chickpea Flour
100g Cornstarch
200g Brown Rice Flour, Superfine
Method
01.
Place the water in the mixer and dissolve the yeast in water (if using active dry ... if instant, add the yeast directly to the flour mixture). Add vinegar and psyllium and whisk until everything is well mixed. Add on the paddle attachment. Put the rest of the ingredients in the bowl and mix well for approximately 3minutes, until thoroughly mixed, with the paddle attachment.
Cover the dough with a cloth and proof at slightly warmer than room temperature for 1-1 / 2 hours.
02.
Put a sheet tray ( or baking stone) in the oven and preheat the oven on 485 degrees when there’s about 1/2 hour of proofing left.
(Baking parchment or silpat is not needed on the sheet tray as they do not stick.)
03.
Sprinkle counter well with brown rice flour and pour out the dough. Knead the dough with a little flour so it does not stick. Knead into a ball and cut the dough into 8-10 pieces, size dependent upon the use. Roll each piece into a ball and roll the ball flat with a rolling pin to the size desired. Rotate the dough slightly between the rolls so that it is nicely round and approx. 7-8mm in thickness. Don't be afraid to use too much flour.
04.
When you have rolled half of the pita, open the oven and place them with
a wide palette (or carefully one by one) on the hot sheet tray or baking stone.
Bake for approximately 6-7 minutes, until beautifully puffed and slightly golden, taking care that they do not become too brown as they will then become brittle.
05.
Take them out of the oven and place them in a tea towel so they stay warm until all the pita breads are baked if serving immediately. They will collapse after baking, but when they are cut up, there is still a pocket inside.
Chef’s Note
For the most authentic regional flavor, seek out wild ramps from the Kingston farmers' market or substitute with locally foraged spring onions. If you cannot find Hudson Valley honey, a light wildflower variety works beautifully to balance the earthy notes of the dish. Serve warm with a crusty sourdough from a local bakery.