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Roti with Black Eyed Pea Hummu, Eggplant Puree and Carrot Curry Puree

Categories: Vegetarian
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Between Heaven and Harlem

Roti
4 cups	all purpose flour
2 teaspoons	kosher salt
1/4 cup	oilve oil + 1 cup water
2 tablespoons	unsalted butter
Combine flour, pepper and salt. Add oil and water. Knead 5 minutes. Rest 45 minutes. Divide into 6 pieces. Roll into 8 inch ovals. Melt 1 teaspoon butter in cast iron pan over medium heat. Cook. Black Eyed Pea Hummus
5 cloves	garlic
2 cups	black eyed peas, (15 oz can), drained
2 cups	chick peas
1/3 cup	tahini
	peanut butter, alternative
1/4 c	lemon juice
1/2 teaspoon	smoked paprika
1/2 teaspoon	ground cayenne
	Kosher salt
1/3 cup	olive oil
	Black pepper
Puree garlic, add peas, chickpeas, tahini, lemonjuice, spices and salt. Blend, adding oil.
	Eggplant Puree
2 lb	eggplant
	Kosher salt
2 tablespoon	olive oil
5	pitted dates
1 teaspoon	lemon zest
	Black pepper
Split eggplant, sprinkle with salt and oil. Broil 25 minutes til skin carmelizes. Peel half of the pieces. Blend together with all the dates, zest, season to taste. Carrot Curry Puree
1 lb	carrots
4 cloves	garlic
2 tblsp	oil
	Kosher salt
	black pepper
2 tblsp	tahini
3 tblsp	lemon juice
1/2 teaspoon	chili powder
2 teaspoon	curry powder
1 teaspoon	ground cumin

Roast garlic and carrots in olive oil with salt and pepper at 425F 30 minutes, cool and puree.

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