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Market Recipe Blog: Fall Bounty Flatbread

By Joyce Liao on October 31, 2018

Market Recipe Blog: Fall Bounty Flatbread

 

Red lentil hummus, seasonal roasted kabocha, caramelized onions, and kale are all featured on this beautiful fall flatbread. A warming, colourful and delicious meal that you’ll want to share with friends and family!

Fall Bounty Flatbread (Vegan)

Yield: 4 servings

Recipe

HUMMUS
  • 1 cup dry red lentils
  • 4 medium carrots, roughly chopped
  • 2 unpeeled garlic cloves
  • 3 tbsp olive oil + more as needed
  • ¼ tsp turmeric powder
  • ½ tsp paprika
  • 1 tsp cumin
  • Salt & pepper, to taste
  • 1 tbsp miso paste
  • 2 to 4 tbsp lemon juice
  • ¼ cup tahini
FLATBREAD
  • 1½ cups whole wheat flour
  • 1 tbsp baking powder
  • ¼ tsp sea salt
  • ¾ cup plain unsweetened yogurt (dairy or non-dairy)
  • 1 to 2 tbsp vegetable oil
TOPPINGS
      • Vegetable oil
      • ½ medium kabocha squash, cut into strips
      • 1 onion of your choice, thinly sliced
      • A splash of balsamic vinegar (optional)
      • ½ bunch kale, washed and chopped into ribbons
      • Salt & pepper, to taste
      • Balsamic glaze
      • Toasted pumpkin seeds

Instructions

HUMMUS
  1. Cook lentils in a generous 3 cups of water and cook according to package directions. Once cooked through, drain thoroughly.
  2. Toss chopped carrots and garlic cloves in about a tablespoon of olive oil with turmeric, paprika, cumin, salt, and pepper. Toss the kabocha squash in oil, salt, and pepper as well. Spread out the vegetables into a single layer on a baking tray (keeping the carrots and squash on separated) and roast at 400°F for 25 to 30 minutes, or until fork-tender and lightly charred. Once cool enough to handle, peel the garlic cloves.
  3. In a food processor, blend the lentils, roasted carrot, peeled garlic, remaining olive oil, miso, lemon juice, and tahini until smooth.
FLATBREAD
  1. Briefly mix the flour, baking powder, and salt together in a medium mixing bowl.
  2. Make a well in the center and add the yogurt into the well. Mix with a spatula or your clean hands until a rough dough is formed.
  3. Flip the dough out onto a lightly floured surface and knead for a minute or two.
  4. Divide the dough into 4 balls. Flatten each ball into an oblong shape until about ¼” thick.
  5. Heat a large skillet over medium-high heat. Add about 2 tsp of cooking oil to the pan per flatbread, and once the oil is hot, fry the shaped dough one at a time. Cook 1 to 2 minutes per side, or until golden brown and puffed up.
TOPPINGS
  1. Heat about 2 tsp vegetable oil in the same skillet used to cook the flatbread. Cook onions until caramelized and add a splash of balsamic vinegar near the end of cooking. Add the kale to the pan and sautee until wilted. Season with salt and pepper to taste.
ASSEMBLY
  1. Spread a generous layer of hummus on each flatbread. Top with sauteed kale, roasted squash, a drizzle of balsamic glaze, and pumpkin seeds. Keep warm in an oven at the lowest temperature until ready to serve.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.

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