This delicious dip was created by Chef Jon Pflueger and arrived in your Farmer’s Bounty box last week. If you didn’t get a chance to enjoy it, I suggest you try making it. It has become my new favorite.
Burnt Green Onion and Kale Dip by Chef Jon Pflueger
24 green onions, trim ends
2 sweet onions, peeled and sliced into 1 inch rings, cut crosswise
3 heads of garlic, cut top off
2 cups chickpeas
1 cup tahini
Half cup sherry or red wine vinegar
1 cup extra virgin olive oil
Salt and pepper to taste
Half cup loose packed italian parsley leaves
Quarter cup each loose packed leaves of mint, basil and tarragon
-rub onions in two parts olive oil and one part vinegar
-season with salt and pepper
-grill until burnt/caramelized. Reserve.
-lightly oil garlic heads. Wrap in aluminum foil. Roast in 350 degree oven until soft. Squeeze out pulp.
-blend with all remaining ingredients
Garnish with blackened curly kale. Rough chop your curly kale, drizzle with extra virgin olive oil, salt and pepper, and heat it at medium on top of the stove just until it wilts. Finish with lemon juice, and place it atop your dip.