Ingredients

1 head roasted garlic
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
Pinch cayenne pepper
1 teaspoon lemon zest
Salt and freshly ground black pepper
4 pieces naan
1/4 cup chopped fresh cilantro or parsley leaves
Lentil and Split Pea Dip, recipe follows

Instructions

Preheat oven to 400 degrees F.

Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and
salt and pepper and process until smooth.

Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and
slightly crispy, about 5 minutes. Remove from the oven and sprinkle with cilantro or parsley. Cut into pieces
and serve warm with the Lentil and Split Pea Dip.
Lentil and Split Pea Dip:
1 cup dried lentils, picked over
1 cup split peas, picked over
1/3 cup plus 3 tablespoons olive oil
1 cup chopped red onion
2 tablespoons chopped garlic
2 teaspoons turmeric
2 teaspoons ground cumin
1 cup (packed) fresh cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon chili powder
Salt and freshly ground black pepper

Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft.
Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split

peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season
generously with salt and pepper. Transfer to a medium bowl.