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Lupin Dip With Chickpea Pita

Welcome to the Carrington Kitchen!
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
Enjoy!

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

Lupin Dip: 

Ingredients: 

Directions:

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

 

Chickpea Pita Bread: 

Ingredients: 

Directions: 

  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.