Chickpeas dips with spinach and carrots and flat bread with cheese and garlic stems

 

I'm starting to have some vegetables in my garden, but the weather has been very hot and humid. The garlics that I planted are having a good size stem that we can eat.

Flat Bread with garlic stems and cheese

100ml of Water 

400 grams of Flour 

1/2 teaspoon of salt

1 teaspoon of sourdough

Filling:

Garlic stems

1 cheese slice per bread. I used havarti

Butter

Dough

Mix all the ingredients until you have a smooth dough. Let it rest for 1 hour. Divided in 6 balls and let it rest for 15 minutes. With a roller pin, flatten it very thin in rectangle shapes. Spread some butter, distribute the chopped garlic stems, and the cheese in pieces. Roll it, and flatten it up. Cook/fry it in a pan with some olive oil (3-4 minutes per side). ENJOY! 

Chickpeas dips with spinach and carrots

I made a kind of hummus without tahini

300 grams of chickpeas. Soak it overnight, and cook it in a pressure cooker for 20-25 minutes. Let it cool.

4 garlic cloves chopped

salt

6 tbsp Olive oil

6 tbsp Greek Yogurt

1 lemon juice

50 grams of water

Spinach with garlic

Wash and sautee the spinach with garlic and oregano. Set aside

Carrots with herbs de Provence

Slice carrots and place them on an oven tray. Sprinkle with olive oil and herbs de Provence. Place it in the oven for 10-12 minutes at 375F. I was making bread, and for that reason I used the heat of the oven to cook the carrots.

In a blender, or a food processor, mix the cooked chickpeas with garlic, olive oil, Greek yogurt, salt, lemon juice and water. Taste it and correct it for salt and creaminess. I ended up adding more yogurt and olive oil, but I didn't measure it.

Place the chickpeas dip in two plates. Place carrots on top of one plate, and sautee spinach in the other. ENJOY!