Chickpea Flatbread Cakes & Roasted Veggie Dip

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I’ll never forget the day my late grandfather shared with me his last words of wisdom. It was during perhaps his last visit to my parents house round about the time that I was leaving home (which was very early in my almost adult life). I forget exactly what time of the year it was or who was there with me, but I do remember hearing his voice and the way his words still resonate with me to this day.

My grandfather was a man’s man. Big, burly, Jewish. He was a rather intelligent bloke and spoke 8 languages. He was a successful businessman who eventually wound up in Canada after leaving Poland before World War II broke out to assume a new identity as a British soldier during the war & his story is one of courage, mystery, and bravado (in my mind). Quite a guy he was, that lovely old man I only knew for a short few years. He’s been gone for a long time now, and I like to recall those last words to honor him, as I’m proud to say they stuck with me, and I’ve done my best to listen. He told me the secret to a good life was always to compromise (this was well before I married).

Things won’t always be just the way we want. We can try, but really, to live peacefully with other people we’ve got to bend. Give a little, take a little. Meet in the middle, and pick our battles very carefully. As a young lass with lofty ideals and a rather rigid viewpoint on the world, I am lucky to have met the love of my life, who today continues to love me just the way I am, and to prove that the compromises we both make on a daily basis to keep our family life healthy & balanced are worth every last concession. I am a much better person today because of it too . This recipe is for my husband, as he has grown so much in the last year (since I started this blog actually). A year ago he wouldn’t have eaten chickpea flat bread. Or kale, or lentils (unless I hid them). My how we’ve grown over time, and thank goodness for the power of compromise – for we don’t always know what’s best for us, even if at the time we think we do. Thanks, Grandpa. This one is for you too. xox

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Chickpea Flat Bread Cakes & Roasted Veggie Dip:
  • (1/2) recipe Chickpea Flatbread
  • (1/2) large cauliflower or (1) small cauliflower, cut into florets
  • (2) red bell peppers, halved
  • (1) tbsp oil for baking
  • (1/2) cup sun-dried tomatoes in oil
  • (1/4) cup raw sunflower seeds
  • (4-5) tbsp lemon juice
  • (2) tbsp olive oil
  • (1) tbsp salt, or to taste
The dip:

Start by heating the oven to 400 degrees. Lightly oil a flat baking sheet and spread the cauliflower florets flat on the sheet, as well as the red pepper halves, seed side down. Drizzle a tbsp of olive oil on the cauliflower and using your hands, gently coat the cauliflower in the oil. Bake the peppers and cauliflower for 30 – 35 minutes, tossing the cauliflower once or twice to promote even browning.

Once ready, remove the veggies from the oven and combine all of the ingredients in a blender or food processor. Blend on high until smooth. You can blend this dip to either a super smooth consistency or leave it in a somewhat grainy/clumpy texture – it’s up to you – it’s great both ways and the taste is super heavenly!

Β The Flatbread Cakes:

Prepare the flatbread according to the recipe. Bake in a well-oiled muffin tin until well cooked, about 20 – 25 minutes. Remove from the oven and allow to cool before gently removing. Use a knife to gently loosen the sides to do this.

To serve, spread a little of the dip over the cakes, and serve as is for a delicious (and rather filling) appetizer or side dish. To serve as a main with a vegetable or raw salad, try broiling them topped with a little grated sharp cheese or parmesan.

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ShiraChickpea Flatbread Cakes & Roasted Veggie Dip

30 Comments on “Chickpea Flatbread Cakes & Roasted Veggie Dip”

  1. This Sydney Life

    Miss Shira – I love roasted cauli, so this dip will be made. Perhaps even this weekend as we, too are under a deluge down here in Syders.

    I grew up with a Dad who is famous for saying ‘I won’t eat anything that wasn’t around when I was 7′. This got him out of polenta, cous cous, quinoa while I was a girl… you get the picture. He likes his potatoes. But lo! Now (at 73) he has a veg’ garden and is a green smoothie convert. People can change!

    Stay dry, my friend.

      1. Shira

        Love this story about your dad J! It’s true the CAN! I’m so happy my love has come around …. 15 years later! Wish I could hop on a plane to come over there!

  2. Eileen

    I’ve never thought to use cauliflower in a dip before! It sounds really exciting with the combination of creamy cauli and pungent, sweet peppers. Hooray!

    1. Shira

      It turned out creamy and wonderful — it’s a fave of a friend of mine who inspired me to try it πŸ™‚ Yes, hooray indeed!

  3. Brittany

    This recipe is gorgeous! I would eat that entire bowl. What perfect words of wisdom from your grandpa, and your husband is a gem for eating what you enjoy.

  4. Gabby @ the veggie nook

    Wow that is such a good piece of advice he gave you πŸ™‚ And what a fabulous recipe to honour that advice and your husband! He is a lucky man too to have you in his life, don’t you forget that!

    I love this recipe and I have fallen in love with chickpea flour breads recently. How could I not try these adorable little cakes?

    1. Shira

      Thanks Gabby! Chickpea flour is really the very best isn’t it?? You really are the sweetest thing to say that about the husband…and I’m sure to remind him of that on a very regular basis! πŸ˜‰

  5. Cadry

    That’s great that your husband has become a more adventurous eater in the past year and also some very good advice from your grandfather. We have to appreciate compromise in our relationships and even with ourselves. Things are rarely as we’d pick them to be in an ideal world. We are always adjusting. Speaking of adjusting, I bet the rain is a lot easier to take with Hawaii in the forecast! Lucky you!

    1. Shira

      Thanks Cadry! Yes, it is a very lovely thing to have so much more flexibility at meal time these days – we are loving it, and it’s great that he is seeing/feeling the benefits too as an athlete.
      We are SO looking forward to a sunny getaway after another wet Vancouver winter – thanks!!

    1. Shira

      thanks Allison! I loved this all veggie – seed dip – a perfect foil for the chickpeas…which I guess you can’t have too much of!

    1. Shira

      How sweet are you Somer!? He’s a guy that loves what he loves (good news right) – it’s amazing after all these years to see him come around – I am loving every minute!

  6. Kristy

    Compromise, though sometimes it may seem to be a struggle, always seems to pay off in the end. In fact, I often end up wondering why I was fighting so hard for something else. πŸ™‚

    I can’t wait to try the chickpea flatbread in the muffin tins, and this spread! I love every ingredient in it and sounds just amazing! Looks like a perfect meal to me. πŸ™‚

    1. Shira

      It was a perfect meal Kristy! Especially for my newly open-minded man πŸ™‚
      I totally agree with you on the compromise, it always works out for the better in the end. xo

  7. Heather

    What an amazing man your Grandfather was – his life sounds like it was full of challenges and happiness. It is amazing how we are able to grow year after year- this year too, Justin has grown leaps and bounds regarding his food adventures- so proud! Compromising is so vital , for me anyways in day to day life- it makes me happy to find middle ground with another person or event or to as you say “bend” a bit to perhaps see it from their point of view.

    Great post as always Shira πŸ™‚ xo

    1. Shira

      Thanks Heather! Amazing how as couples we can grow together … I love to hear how yours has grown with you in your food adventures too! It is SO much more fun that way πŸ™‚ xo

  8. Edi van Rensburg

    I enjoy you fresh, healthy and different approach to cooking. I tried the chickpea flatbread. Mine seems to remain soft inside after baking it longer than the instructed time. Is that right? Thank you for this majic blog!

    Regards,
    Edi

  9. Beth

    I made the veggie dip tonight and everyone loved it! We enjoyed it with homemade crackers instead of socca. The only change I made was adding a clove of garlic to the dip and a handful of minced parsley on top. Thanks for the fantastic recipe!

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