About this recipe
Nothing beats fire-roasted veggies, and this amazing dip is full of them. With its rich and sweet flavor, it's the perfect appetizer around the fire for young and old alike. Bake some fragrant flatbreads on the hot stone in no time, and start dipping.
Ingredients
dip
- 250 g young carrots
- 250 g sweet potato
- 1 large shallot or 2 small ones
- 2 cloves of roasted garlic (or raw garlic for a more intense flavor)
- 150 g chickpeas (drained)
- olive oil
- ½ teaspoon cumin
- salt and pepper
- 2 balls of pizza dough (see recipe) 24-hour pizza dough)
- optional: extra sour cream or yogurt with mint or cilantro
- flatbreads
Preparation
- Light the fire in your Vonken oven. Carrots and sweet potatoes are hard vegetables, so we aim for a temperature that is not too high (around 200°C air temperature). You can put a bulb of garlic and even the shallot together in aluminum foil in the oven, so that they gradually become nicely cooked and soft. (or see also the recipe for roasted garlic)
- You can roast the young carrots whole, but after peeling the sweet potatoes, you can cut them into 'fries' of similar size so that they will be cooked at about the same time as the carrots.
- Once your oven has reached the right temperature, you can start roasting the vegetables using the cast iron plancha or a fireproof oven dish. Make sure the heat is not too high and keep the vegetables at a distance so that they do not burn before they are cooked.
- Prick occasionally with a fork or knife to check when they are ready, and move them closer to the heat if necessary to allow the vegetables to caramelize a little more for extra flavor and color.
- Remove the roasted carrots, sweet potato, garlic, and shallot from the oven and combine everything (except the whole garlic bulb, of course) in a large bowl or the measuring cup of your food processor or blender. Add the drained chickpeas, some salt and pepper, cumin, and olive oil to taste, and mash coarsely with a fork or blend for a smoother texture.
- In the meantime, clear the baking floor and stoke the fire with a few small pieces of dry wood to raise the temperature to approximately 400°C (stone temperature).
- Take a ball of pizza dough and roll it out into a flat base using some semolina. Drizzle lightly with olive oil and herbs, and bake on the hot baking floor under the rolling flame.
- Serve the dip with some extra olive oil and herbs, and cut the flatbreads into large pieces for dipping. For an extra fresh touch, you can add some sour cream or yogurt with mint or cilantro.