Corn Roti with Basil Hummus and Micro-Greens

roti
Freshly milled flint corn and Maine-grown wheat in an easy Indian skillet pancake: roti, with a creamy hummus made with basil chutney, roasted rutabaga, and a fresh mix of micro-greens<br /><br />
Vegetables:  Brassica Micro-greens [Duck Hollow Farm, Sherborn,MA]; Basil [Vanguarden Farm,Dover,
 MA]  Rutabaga [Alprilla Farm, Essex, MA]<br /><br />
Legume: Cannelini Beans [Baer’s Best Beans, S. Berwick, ME]<br /><br />
Grain: Floriani Flint Corn [Vanguarden Farm, Dover, MA]; Spelt Flour [Maine Grains, Skowhegan, ME] <br /><br />
Spice: Turmeric; Fennel, Fenugreek; Mustard Seed; Olive Oil; Lemon<br /><br />
Contains: Wheat<br /><br />
Vegan<br /><br />
Prep Time: 20 min<br /><br />
Tools: Cast iron skillet; stovetop
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