Lentil and pea dip with roasted garlic naan

Ingredients:

• 1 head of roasted garlic
• 1/4 cup olive oil
• 1 tsp ground cumin
• A pinch of cayenne pepper
• 1 teaspoon lemon zest
• Salt and ground black pepper
• 6 pieces naan bread
• 1/4 cup chopped fresh cilantro or parsley leaves
• Lentil and Split Pea Dip (see recipe below)

Lentil and Split Pea Dip:

• 1 cup dried lentils (sorted)
• 1 cup split peas (sorted)
• 1/3 tbsp. plus 3 tbsp. l. olive oil
• 1 cup chopped red onion
• 2 tablespoons chopped garlic
• 2 teaspoons turmeric
• 2 tsp ground cumin
• 1 cup fresh coriander leaves (packed)
• 2 tablespoons fresh lemon juice
• 1 tsp chili powder
• Salt and ground black pepper

Preparation:

1. Preheat oven to 205°C.
   
   In a small food processor, squeeze the pulp from the head of roasted garlic. Add the oil, cumin, cayenne pepper, lemon zest, salt and pepper, and process until smooth.
2. Spread the garlic spread evenly over the flatbreads, place them on a baking sheet, and bake until heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle the flatbreads with cilantro or parsley. Slice and serve warm with lentil and split pea dipping sauce.
3. Lentil and Split Pea Dip: In a large saucepan of boiling salted water, cook the lentils and split peas until tender, about 35 minutes. Drain.
   
   In a large heavy skillet, heat 1/3 cup oil over medium heat. Add the onion and garlic and cook until the onion is soft. Add the turmeric and cumin and cook for 30 seconds. Transfer the mixture to a food processor. Add the cooked lentils and peas, cilantro, lemon juice, chili powder, and the remaining 3 tablespoons oil. Blend until smooth. Season generously with salt and pepper. Transfer to a medium bowl.