Izy's Fattoush Dip / June 15, 2017 by Lindsey | Dolly and Oatmeal

i have to say, it takes a lot for me to admit i'm tired. but i am. i don't think i ever knew an exhaustion like this. every day is full throttle, taking care of a crawling, teething child who has a determination to pull himself up on just about anything and everything. trying to balance being a baby chaser and having some semblance of a career has been a challenge as well. i've been determined to do "this" on my own, to take care of my child without the help of someone during the day. i'm not sure why i limit myself, why i have to stick with an idea regardless of how realistic it is. i can be very harsh with myself. i don't like taking things easy, nor do i like not being busy. but since we touched down in LA it's been go, go, go.

so some things have changed around here. frank and i found a babysitter, and are going on our first date since amesy was born (yes, he's almost 9 months old), we are also in the process of getting a very part-time nanny to help during the week, and we just booked a little vacation next month to the desert (not sure if that was the smartest idea at the height of summer). all good things that will hopefully alleviate some of the drained vibes around here.

i haven't been cooking for fun lately, and i rarely find time to recipe develop anything more than an iced matcha latte. so i couldn't be more grateful to cookbooks these days. their pages are like little gifts giving me instructions and measurements and telling me how put one foot in front of the other and put a meal together. this fattoush dip recipe comes from izy hossack's 2nd book, the savvy cook. the dip is a riff on a traditional fattoush salad but placed on top of a kidney bean puree. i love a good dip, and this one popped out at me. first, i love how vibrant it is, but it's wonderfully original, and delicious. the dip is flavored with a bit of garlic, and the salad is dressed with a simple dressing that's tossed with cinnamon. i wasn't sure how the garlic and the cinnamon would play off each other, but it's definitely a flavor i'm going to revisit.

happy almost summer! xo

fattoush dip | v

recipe from The Savvy Cook by Izy Hossack

| serves 3 to 4 |

dip

1 1/3 cups (240g) red kidney beans, drained (except for 3 tablespoons liquid from can) and rinsed
2 tablespoons extra virgin olive oil
2 garlic cloves, coarsely chopped or crushed
salt
juice of 1/2 lemon

salad

handful of cherry tomatoes, halved or quartered
2 radishes, thinly sliced
handful of arugula or pea shoots
handful of cilantro, coarsely chopped (leaves and stems)
handful of mint leaves, coarsely chopped
1 scallion, finely sliced
handful of pomegranate seeds (optional)

dressing

2 tablespoons olive oil
1/2 teaspoon ground cinnamon
juice of 1/2 lemon
pinch of salt

method

using a handheld blender or a countertop blender, blend all the dip ingredients together until smooth. transfer the dip to a serving plate, spread it out slightly, then top with the salad ingredients.
in a jar with a screw-on lid, combine all the dressing ingredients, put on the lid, and shake to mix.
pout the dressing over the salad and dip, then serve with pita chips, pita bread, or crackers for dipping.

similar recipes:

Sunshine Mung Bean Spread w/ Gluten Free Za'atar Flatbread / April 26, 2017 by Lindsey | Dolly and Oatmeal

Sunshine Mung Bean Spread w/ Gluten Free Za'tar Flatbread

meals in general have taken on a life of their own. when amesy was a teeny babe he slept quite often, and so in between those times i was able to get things done. while his naps are more routine these days, they're much less frequent, and shorter, so the need to get creative and make every moment count is essential in order to get anything done. if you follow me over on instagram then you might be aware of my new found love for meal prepping. before having a baby i always strived to dedicate a day during the week for preparing meal components but it was never an essential thing to get frank and i through the week. but now, especially with amesy starting to eat solids, a dedicated meal prep day is super crucial. having plenty of dips and spreads is another thing that is kind of vital around here. i use them to dress up a lunch/dinner bowl, or for a nourishing snack with cut veg and/or crackers or bread.

but more importantly, we're honoring two wonderful humans today, who are going to need all the feel-good snacks that people with a little one need to have. sonja and alex from a couple cooks, just welcomed their beautiful boy, larson ames to the world and i'm just overflowing with happiness for them. and if a new baby isn't sweet enough, sonja told me that larson's middle name, ames, was inspired by our little amesy which always brings tears of joy to my eyes every time i think about it. sonja is the first one to always organize and put together virtual baby showers for so many of us lucky ducks, she goes above and beyond, even when the days were trying. so i'm beyond delighted to share in this special occasion with her and alex, and so many other bloggers today. welcome, welcome, little larson! you are one lucky little guy! and thank you to melissa, sarah, and ashley for putting this baby shower together!

for this dip i used my favorite pulse: mung beans (also know as moong dal which is the split variety). essentially, pulses are the seeds of plants in the legume family, they include: chickpeas, lentils, beans and split peas. i love mung beans mostly because they're easy on the digestive system (especially when they're soaked or sprouted), but also because they're an all-star bean, packed with a great number of vitamins and minerals, plus they're a great source of protein. it varies week to week, but i usually prepare a few different pulses to eat throughout the week, but i'm upping my game even more so because this month but I’m doing my best this month to meet the nutritional guidelines for pulses, eating ½ cup serving of the nutritious ingredients 3 times per week. pulses are not only easy to make, and super versatile (i wrote an entire book on chickpea flour, so you know they can do a lot!), but they're a sustainable food that are drought tolerant, water efficient, and they enrich the soil where they grow making them a natural fertilizer.

this post was created in partnership with usa pulses & pulse canada. all thoughts and opinions, as always, are my own. thank your for supporting the sponsors that help keep dolly and oatmeal going!

check out the other #ACoupleAdopts recipes:

Flourishing Foodie | Avocado and Asparagus Tartines with Basil Pesto
The Full Helping | Individual Strawberry Chocolate Crisps
Snixy Kitchen | Roasted Lemon Mint Pesto Tartines, Two Ways
This Mess Is Ours | Coriander & Lime Scented Cashews
Making Thyme for Health | Hemp Ranch Hummus
Two Red Bowls | Buttered Eggs on Toast, with Radish & Parsley
Cookie and Kate | World’s Greatest Guacamole
Edible Perspective | Tropical Oatmeal Snack Cookies
Eat This Poem | Red Pepper and Walnut Hummus
Brooklyn Supper | Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Gather & Dine| Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
The Fauxmartha | Laura’s Sunshine Crackers
FoodieCrush | Baked Beet Chips

Gluten Free Za'tar Flatbread | dolly and oatmeal

sunshine mung bean spread w/ gluten free za'atar flatbread

you can use any pulse here really, but be aware that there might be differences in consistency, and therefore you may need to add more or less tahini or water.

sunshine spread (makes about 2 cups)

1 1/2 cups cooked mung beans (i like using this sprouted variety)
1/2 cup tahini
1/2 cup filtered water
2 tablespoons fresh lemon juice
2 cloves garlic, roughly chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
sea salt & fresh pepper, to taste
sumac, for garnish
fresh dill and microgreens or pea shoots, for garnish

gluten free za'atar flatbread (makes four 5-6-inch flatbreads)

1 1/4 cup filtered warm water (105°-115°F)
1 teaspoon raw honey
1 packet instant yeast (approximately 2 1/4 teaspoons)
1 cup chickpea flour
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
2 teaspoons psyllium husk powder
1 1/2 teaspoons fine sea salt
2 tablespoons extra virgin olive oil, plus extra for brushing
1/4 cup za'atar
1/4 cup extra virgin olive oil

method

in a blender or food processor, blend the mung beans, tahini, water, lemon juice, garlic, spices, and salt and pepper to taste. continue blending the mixture scraping down the sides of blender or bowl until the spread is smooth and creamy. add more water if needed to get your desired consistency. transfer the spread to a bowl, cover with cling wrap, and place in the refrigerator until ready to serve.
make the dough. in a bowl, whisk together the water and sugar until it is dissolved. sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.
in a large bowl, whisk together the remaining ingredients except the oil. use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed. cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.
preheat oven to 500°F and place a baking stone inside (or a cookie sheet). line a cookie sheet with parchment and set aside. divide the dough in half and wrap one half in cling wrap, place in the freezer for another time. place the other half of dough onto the prepared cookie sheet and dust with more brown rice flour. divide the dough into 4 equal pieces and use your fingers to press it out, using more flour if needed to prevent sticking, until you have four 5-6-inch rounds. cut any parchment hanging over (to prevent any extra paper from burning.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.
whisk together the za'atar and oil, and spoon it over the dough rounds, using about 3-4 spoonfuls to sufficiently cover the tops. use the cookie sheet to carefully shuffle the parchment and doughs onto the baking stone. bake until golden brown, about 7-8 minutes. et the za'atar bread cool slightly.
serve 1 piece of za'atar bread with 1/2 cup mung bean spread, some sliced veggies, and olives.

similar recipes:

black beluga lentil hummus w/ roasted fennel & garlic

roasted golden beet + shallot dip (+ a way better snacks giveaway!) / December 9, 2014 by Lindsey | Dolly and Oatmeal

roasted golden beet + shallot dip | dolly and oatmeal

i don't know about you, but i have fond memories of sitting around my childhood living room table eating potato chips full of knorr's leek dip. sometimes we would have this dip on special occasions, but always, always as an appetizer before our christmas meal. this was a big deal in our house because on most days our cupboard was packed with no-name organic juice, unsweetened applesauce, or something like no salt tortilla chips. so, between the presents and food, christmas day was the best thing in the world to a 10 year-old lindsey. and just because i've got older and bit more responsible, it doesn't mean i've given up the christmas dip tradition.

usually it's heidi's mung bean hummus; an old stand-by, one that i've made million times and one that everyone enjoys. but when the awesome folks at Way Better Snacks asked me come up with a dip recipe i knew i had to switch up my dip game. first, of all, i cannot explain my happiness when i received an email asking to partner in their 12 Days of Holiday Snacking project. if you're not familiar with Way Better, they're a super lovely company that produces some of the best sprouted, snack-y products that are out there; all with a consciousness of simple ingredients, whole grains, and bonus, all of their tortilla chip products are certified gluten-free.

with the idea of a whole grain tortilla chip in mind, i wanted a dip with some roasted, creamy veg, along with a good helping of roasted shallots - basically because i love the combination of the two. what i love about this dip is that it's tahini-based, so it lends a thinner and creamier quality, as opposed to its cousin, hummus. the beets add some sweetness and volume here along with a velvety texture - super duper lush, y'all - while the shallots and cumin balance out the beets' earthiness. so, basically this is what my holiday table will look like, tons of Way Betters and a heap of this dip! hope your holiday season is off to a good start! xo

*to enter the giveaway!!! leave a comment sharing your favorite holiday food-tradition, either as a child, or currently. this contest is only open to US residents only - sorry international pals :( - and closes saturday, december 13th at 6pm. the winner will be chosen at random and will receive a sample box full of Way Better Snacks! it's a good one, folks!

roasted golden beet and shallot dip (v + gf)

| makes roughly 2 cups |

1 teaspoon olive oil
2 golden beets, washed and ends trimmed
4 shallots, tops trimmed
1 cup tahini paste
3 tablespoons fresh lemon juice
1/2 teaspoon fine sea salt
1 teaspoon toasted cumin seeds, ground
1 teaspoon minced thyme
fresh ground pepper
1/4 - 1/3 cup water
toasted sesame seeds, for garnish
chopped parsley, for garnish
1 bag Way Better Snacks

instructions

preheat oven to 400°. place trimmed beets and shallots in a foil packet and drizzle with olive oil to coat. cook in oven for 45-60 minutes, until tender (depending on the size of your shallots they may cook faster than the beets, check them after 40 minutes and remove if tender). set aside to cool. slip skins off of beets, and roughly chop and place in a food processor fitted with an s-blade. squish the shallots out of their skins (similar to how you would with garlic) and add to the food processor
add the tahini, lemon juice, salt, cumin, thyme, and pepper, pulse to combine. drizzle water in a little at a time until you have reached a smooth consistency. taste and adjust seasoning
transfer to a shallow serving bowl, cover and let dip rest in the fridge until ready to serve. (the dip develops more flavor after it rests in the refrigerator, so i would suggest making this the day before, or the morning of.)
remove from refrigerator 30 minutes prior to serving. garnish with sesame seeds, chopped parsley, and a drizzle of olive oil; serve with your favorite flavor of Way Better Snacks!

enjoy!