Fresh Chickpea Dip & Flatbread

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Chef Bradley Ogden
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 pound fresh chick peas, sprouted

1 small onion, yellow Spanish, peeled and sliced

1 small bulb fennel, trim all the stems

4 cloves garlic, peeled and crushed

1/2 bay leaf

3 sprigs Thyme

ΒΌ cup extra virgin olive oil

1 cup vegetable stock

1 tablespoon unsalted butter

Kosher salt

Fresh ground black pepper

1/4 teaspoon paprika

Pinch teaspoon cayenne

3 tablespoons red onion, minced

Fresh cilantro

1/4 cup fresh lemon juice

Lemon zest, micro plane

3 long black peppers

1 teaspoon cumin seed

1 teaspoon fennel seed

1 teaspoon coriander seed

1 red chili, dry

1 tablespoon dry yeast

1/14 cups cold water

4 teaspoons olive oil

1/3 cup red onion, peeled, small dice

2 tablespoons chives, diced

3 cups bread flour

2 teaspoons kosher salt

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