Vegan Fall Flatbread with Roasted Carrot Hummus and Squash
Author: Rachel Leung
Recipe type: Appetizer, Dinner, Vegan, Savoury
Serves: 4 servings (as a main)
Ingredients
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
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 non-dairy yogurt
1 to 2 tbsp vegetable oil
TOPPINGS
Vegetable oil
½ medium kabocha squash, cut into strips
1 onion, 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: Cook lentils in a generous 3 cups of water and cook according to package directions. Once cooked through, drain thoroughly.
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.
In a food processor, blend the lentils, roasted carrot, peeled garlic, remaining olive oil, miso, lemon juice, and tahini until smooth.
FLATBREAD:
Briefly mix the flour, baking powder, and salt together in a medium mixing bowl.
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.
Flip the dough out onto a lightly floured surface and knead for a minute or two.
Divide the dough into 4 balls. Flatten each ball into an oblong shape until about ¼" thick.
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: 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: 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.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-fall-flatbread-with-roasted-carrot-hummus-and-pumpkin/