Pea Pepita Dip with Flatbread
- 1 Blender
- 265 g all purpose flour
- 35 g whole wheat flour
- 7 g instant yeast
- 7 g kosher salt
- 115 g room temperature water
- 100 g greek yogurt
- 40 g unsalted butter very soft
- 15 g honey
- Olive oil for cooking the bread
- Flake salt to finish
- 2 large handfuls fresh parsley
- 2 large handfuls fresh dill plus more for serving
- 1 bunch scallions cleaned and cut in half
- 2 cloves garlic
- ½ cup pepitas
- ½ cup frozen peas defrosted
- ½ cup olive oil plus more for drizzling
- 1 lemon zested and juiced
- 1 tsp honey
- Kosher salt and black pepper to taste
- Chili crisp for serving
- Radishes for serving*
- In a medium bowl whisk both flours, yeast and salt until combined. Add in water, yogurt, butter, and honey and mix until fully combined and a ball is formed. Cover the bowl and let rest for 1 ½ hours, or until dough has risen by about 1/3.
- Meanwhile, prepare the dip. Blanch parsley and dill in boiling salted water for about 30 seconds. Immediately transfer to an ice bath to shock. Squeeze out as much excess liquid from the herbs as you can. Set aside.
- Heat a large cast iron pan over medium heat until very hot. Add in a small drizzle of olive oil and carefully add the scallions and garlic. Reduce heat, and char scallions and garlic all over until slightly softened, about 5 minutes.
- Add in pepitas and cook, stirring, until toasted. Set aside to cool completely.
- Once cooled, add reserved herbs, the pepita mix, peas, olive oil, lemon zest, lemon juice, honey, salt and pepper. Blend until very smooth. **
- Season with more salt and pepper, if needed. Refrigerate dip until ready to serve.
- Once flatbread has rested, transfer to a floured surface and divide the dough into 8 pieces. Roll each piece into an oval shape, about ¼ inch thick.
- Preheat a cast iron pan over medium heat, until hot. Coat the pan with a good amount of olive oil. Add in flatbread and cook for about 2-3 minutes per side, or until golden and puffed. Season with a touch of flake salt.
- Serve pea dip topped with chili crisp and dill, alongside the flatbread and radishes for dipping.
*You can serve this with any raw veggies you’d like 🙂 **Add more olive oil if needed to blend, but don’t go overboard and make the dip too thin.
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