Jul 13 2026
Restaurants›The Crack Shack - Little Italy›Downward Dog Recipe

Downward Dog Recipe

Inspired by The Crack Shack - Little Italy
Time1h
Serves4

english pea hummus, charred summer veggie salad, quinoa, garlicky yogurt, sun dried tomato-chili oil, roasted pine nuts, pickled golden raisins

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Ingredients

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Hummus

Charred Summer Veggie Salad

Quinoa

Garlicky Yogurt

Sun Dried Tomato-Chili Oil

Garnish

Method

Hummus Preparation

  1. 1

    Make the Hummus

    In a food processor, combine the English peas, tahini, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Charred Summer Veggie Salad Preparation

  1. 2

    Char the Veggies

    Preheat a grill or grill pan over medium-high heat. Slice the zucchini, bell pepper, and red onion. Toss the vegetables with olive oil, salt, and pepper. Grill for about 5-7 minutes until charred and tender. Toss in corn and grill for an additional 2 minutes.

Quinoa Preparation

  1. 3

    Cook the Quinoa

    In a saucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Garlicky Yogurt Preparation

  1. 4

    Prepare the Yogurt

    In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, and salt until smooth. Set aside.

Sun Dried Tomato-Chili Oil Preparation

  1. 5

    Make the Chili Oil

    In a small saucepan, combine sun-dried tomatoes and olive oil. Heat over low heat for about 10 minutes, allowing the flavors to meld. Add chili flakes to taste.

Assembly

  1. 6

    Assemble the Dish

    On a plate, layer the quinoa, charred summer veggie salad, and a generous scoop of English pea hummus. Drizzle with garlicky yogurt and sun-dried tomato-chili oil. Garnish with roasted pine nuts and pickled golden raisins.

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