Red lentil hummus, roasted pumpkin, and seasonal kale are featured on this beautiful vegan fall flatbread
We love the flavours of fall. Hearty roasted vegetables, spice mixtures, and comforting classics. Since we are obsessed with this flatbread recipe, we wanted to make a version that captured the best seasonal ingredients so everyone can enjoy flatbread all year long!
As much as we don’t like to admit it, our taste buds change drastically as we mature. I clearly remember at the beginning of grade five, we did an ‘about me’ project and one of the topics was most favourite and least favourite foods. At the time, my most favourite was sushi (that hasn’t changed) and my least favourite was Japanese pumpkin. Specifically Japanese pumpkin (a.k.a. kabocha) because my mother makes a soup with that and tomato and I used to despise it. Like crinkle-my-nose-at-any-mention-of-it despise. Something about the thick texture made 10 year old me feel like gagging. Fast forward another ten years and now I love love love pumpkin, and all types of pumpkin. I’ve become one of those basic b*ches that goes ga-ga over every limited edition pumpkin flavoured food. Cheesecake, ice cream, Oreos, Hershey’s kisses, waffles, smoothies, scones, you name it. Chew and I go as far as to roast a whole kabocha and literally eat it plain with our hands (I know, we’re savages). It’s one of the tastiest and simplest dinners ever. 10 year old me would’ve loathed this kabocha-topped flatbread but 21 year old me can’t get enough of it!
I brought a batch of this vegan fall flatbread to a Friendsgiving dinner Chew prepared last weekend. There were sooooo many delicious food that evening it was hard to pick a favourite. We were treated to Chew’s famous apple crisp and homemade pumpkin pie. Her delightful cheese scones and a literal litre of mushroom gravy to pour all over our plates. My Thanksgiving weekend was full of intimate gatherings with friends and family. I got to catch up with friends whom I haven’t seen in a while and continue spending times with those I am fortunately enough to see regularly. We powered through a High School Musical marathon, brought back more pumpkins from the patch than we initially went for, and laughed with friends until our cheeks were sore.
The recipe makes a full batch of hummus so you’ll definitely have leftovers. It’s a fabulous appetizer on its own and would be a great potluck item; just bring some crackers, bread, or raw veggies! As we approach the holiday season, keep this recipe on hand for the perfect casual main course or festive starter. There are a number of components to prepare but it’ll be well worth the effort; homemade flatbread is one of our favourite foods! You can always prepare the hummus, roasted and sauteed vegetables, and even the flatbread base ahead of time and reheat it when ready to serve.
- 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
- 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
- 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
- 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.
- 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.