Lupin Dip With Chickpea Pita

Lupin Dip With Chickpea Pita

Lupin Dip: 

Ingredients: 

• 2 cups Carrington Farms Plain Ground Lupin Bean, cooked
• 1 tsp Carrington Farms Organic Coconut Cooking Oil 
• 1/4 cup water
• 1/4 tbsp himalayan salt
• 5 sundried tomatoes
• 1 dash freshly squeezed lemon juice
• Carrington Farms Organic Garden Herb Crounons, for topping

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: 

• 1 cup warm water
• 2 ¼ tsp instant yeast, 1 packet
• 1/2 tsp sugar
• 2 tbsp Carrington Farms Organic Coconut Cooking Oil, plus another 1 tsp to oil the bowl
• 1 cup Carrington Farms Chickpea Flour With Za’atar
• 1 ½ cups all-purpose flour, plus more to dust, measured correctly 
• 1 ½ tsp fine sea salt

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.