Pea Pepita Dip with Flatbread

Serves 8

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add in pepitas and cook, stirring, until toasted. Set aside to cool completely.

Step 5

Once cooled, add reserved herbs, the pepita mix, peas, olive oil, lemon zest, lemon juice, honey, salt and pepper. Blend until very smooth. **

Step 6

Season with more salt and pepper, if needed. Refrigerate dip until ready to serve.

Step 7

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.

Step 8

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.

Step 9

Serve pea dip topped with chili crisp and dill, alongside the flatbread and radishes for dipping.

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