Curry Hummus Flat Bread with Tomato Chutney

Total Time:
1 hr 20 min
Prep:
35 min
Inactive:
10 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Tomato Chutney:
  • 2 tablespoons canola oil
  • 1/2 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 pints grape tomatoes
  • 1/4 cup apple cider vinegar
  • 3 tablespoons light brown sugar
  • Pinch of allspice
  • Pinch of cinnamon
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh cilantro
  • Hummus:
  • 2 tablespoons canola oil
  • 1/2 small yellow onion, finely diced
  • 2 teaspoons mild curry powder
  • 1/8 teaspoon cayenne powder
  • Two 15-ounce cans chickpeas, drained, rinsed and drained again
  • 1/3 cup tahini
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons honey
  • Salt and freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • Lemon juice, as needed
  • 6 pieces naan
  • Canola oil, for brushing
Directions

For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.

For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.

Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.

Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.

Spread each piece of naan with some of the hummus and top with some of the chutney.


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