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
• 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

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Instructions

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
5. 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.