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Lupin Dip With Chickpea Pita

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Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

lupin-dip-with-chockpea-pita.jpgLupin Dip With Chickpea Pita

Lupin Dip: 



  1. Place everything in a blender. Blend until smooth. 
  2. Topping with Carrington Farms Organic Garden Herb Crounons for added crunch. 


Chickpea Pita Bread: 



  1. In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup Carrington Farms Chickpea Flour With Za’atar. Whisk to combine then set aside for 15 minutes until puffy and foamy on top.
  2. Add Carrington Farms Organic Coconut Cooking Oil, 2 1/2 cups all purpose flour and salt and stir together with a wooden spoon until shaggy.
  3. Turn out onto a clean smooth surface and knead vigorously for 5 minutes. If the dough is too sticky to knead, sprinkle with a little more flour and continue kneading. Dough should be soft and tacky to the touch.
  4. Wash and dry the mixing bowl and grease the inside of the bowl with 1 tsp Carrington Farms Organic Coconut Cooking Oil inside the bowl. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place for 45 minutes, or at room temperature about 90 minutes until doubled in volume.
  5. Once dough has doubled, preheat the oven to 500˚F with a baking stone or baking sheet on the bottom rack position and heat for 20 min. 
  6. Divide the dough into 8 even pieces and cover with a damp kitchen towel and rest 15 minutes.
  7. Generously dust work surface and dough ball and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Keep rolled disks covered with a damp towel.
  8. Place 2 pieces of dough on the fully preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Transfer to a rack for 5 minutes then cover with a dry towel so they don’t dry out. Repeat with remaining pitas.