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1
Preheat oven to 400 degrees F.
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2
Squeeze pulp from head of roasted garlic into a small food processor.
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3
Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
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4
Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes.
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5
Remove from the oven and sprinkle with cilantro or parsley.
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6
Cut into pieces and serve warm with the Lentil and Split Pea Dip.
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7
1 cup dried lentils, picked over
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8
1 cup split peas, picked over
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9
1/3 cup plus 3 tablespoons olive oil
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10
1 cup chopped red onion
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11
2 tablespoons chopped garlic
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12
2 teaspoons turmeric
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13
2 teaspoons ground cumin
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14
1 cup (packed) fresh cilantro leaves
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15
2 tablespoons fresh lemon juice
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16
1 teaspoon chili powder
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17
Salt and freshly ground black pepper
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18
Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes.
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19
Drain.
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20
Heat 1/3 cup oil in heavy large skillet over medium heat.
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21
Add onion and garlic and saute until onion is soft.
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22
Add turmeric and cumin and cook 30 seconds.
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23
Transfer mixture to a food processor.
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24
Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil.
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25
Process until smooth.
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26
Season generously with salt and pepper.
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27
Transfer to a medium bowl.
