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
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.