I always keep one or two dips handy in the fridge. They are so simple to make and practically go over everything. Top it on your sandwiches, spoon it over rice, scoop with breads and even a base to build a macro bowl.
I made this for a casual dinner yesterday and is perfect for a crowd. Make it for this Labor Day weeeknd if you are having people over or even if you stay home and relax.
The flatbread is a bit of work but so worth it. Makes a perfect accompaniment to the dip. Just make sure it’s warm and freshly baked. I made the mistake of reheating it that it turned a bit hard.
PUY LENTILS & KALAMATA OLIVE DIP
- 1 cup puy lentils soaked for 1 hour and drained
- 2 tablespoons extra virgin olive oil, plus more for topping
- 2 tablespoons fresh lemon juice
- 2-3 tablespoon tahini
- 2 garlic clove, roughly chopped
- 1/4 cup pitted kalamata olives
- sea salt and freshly ground pepper
- Water as needed for thining
- herbs, for garnish
Put the drained lentils in a saucepan, cover them with about 2 inches of water and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until tender.
Take the lentils off the heat, drain off any remaining water, set aside to cool.
In a food processor, add the lentils (save a handful for garnish), olives garlic, tahini, lemon juice, 1/2 teaspoon salt, and a few grinds of black pepper. Pulse a few times, then add the water as needed, blend on high until for about 1 minute until it is smooth and creamy.
Refrigerate or serve at room temperature with zaatar flatbread, crudités vegetables or as suggested above.
- ZAATAR FLATBREAD
This recipe is very similar to naan, only I rolled it thin like a chapatti. If you wish to make it a bit fancy, pinch the dough along the circumference as you see in the photo.
- The measurements for flour are not strict like cakes.
- The amount of water depends on the quality of the flours so add half and then more as needed.
1 packet (2 1/4 tsp) active dry yeast
- 3/4 tsp sea salt
- 1/2 tsp maple syrup
- 1 cup (150 g) Organic or regular unbleached all purpose flour
- 3/4 cup (100 g) spelt flour, preferably organic
- 3/4 cup warm water
- 1/4 cup zaatar mix
- 1/4 cup cold pressed extra virgin olive oil
- To a large mixing bowl, add yeast, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
- Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start.
- Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
- Transfer to a clean, well-floured surface and knead about 2 minutes – adding more flour as needed to prevent sticking until smooth and elastic.
- Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
- Once doubled in size cut dough into 7-8 pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
- Heat a large skillet cast iron preferably to medium-high heat.
- Lightly dust flour to your surface, roll each piece of dough into a large circle about 1/8 of an inch like a chappati.
- Lightly grease the flatbread. Place it on the pan. Cook for 1 1/2-2 minutes. Flip and cook for 2 minutes on the other side. until all the flatbreads are cooked.
- Mix the zaatar and olive oil in a bowl. Brush generously over the bread.
- Enjoy immediately, with the dip or let cool completely and store in a well-sealed bag or up to 3 days best when fresh).