Monday, November 30, 2009
Roasted Butternut Humus w. Olive Oil Flatbread
Nibble nibble nibble...
Watching a football game tonight? Hosting or attending a fabulous holiday bash? Need to get rid of those Thanksgiving squash leftovers? This deliciously creamy humus (with an oh so festive color) will take care of all of that and leave you full of beneficial nutrients. And, of course, every creamy dip needs a warm bread to snuggle with...
Roasted Butternut Humus:
1 cup cubed roasted butternut squash
2 14 oz. cans chickpeas, drained & rinsed
2 garlic cloves
1/2 cup extra virgin olive oil
2 T tahini
Juice 1 lemon
1 1/2 t salt
Pinch red pepper flakes
Toss 1" cubed butternut chunks w. olive oil, salt & pepper. Roast for 30 minutes @ 425.
When squash is ready (or if you have leftovers) wizz everything together - reserve some cubes of squash to top the humus (as people like to know what flavor they're about to dig into!).
Olive Oil Flatbread:
*Adapted from Ottolenghi
Makes about 2 dozen
1 cup whole wheat flour
1 t baking powder
3/4 cup water
2 T extra virgin olive oil, plus extra for brushing
1/2 t salt
1 t paprika
1/4 t cayenne pepper
1/4 t black pepper
coarse sea salt for sprinkling
1. In a large bowl, mix together all the ingredients except the sea salt to form a soft dough. You can do this by hand or in a mixed fitted with a dough hook. Work it until you get a firm consistency, then cover with plastic and leave to rest in the fridge for 1 hour.
*I had to add a bit more water to make the dough form...
2. Heat up the oven to 425. Turn the dough on to a clean work surface. Hove a bowl of flour for dusting read at the side. Grab off walnut-sized pieces from the dough. Roll out each piece as thinly as possible with a rolling pin, dusting with plenty of flour. They should end up looking like long, oval tongues, almost paper thin.
3. Place the crackers on a tray lined with baking parchment. Brush them with plenty of olive oil and sprinkle with sea salt. Bake for about 6-10 minutes, until crisp and golden.
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