Spicy Indian Naan Chips with Red Lentil & Roast Red Pepper Hummus Style Dip

Products used


  • Cooking Stage
  • 2.3g (0.08oz) Olive Oil
  • 17g (0.6oz) Shallots rough chopped
  • 3g (0.1oz) Red Chilli rough chopped (including seeds)
  • 1g (0.04oz) Smoked Paprika
  • 2g (0.07oz) Garlic Purée
  • 57g (2oz) Red Lentils
  • 150g (5.29oz) Vegetable Stock
  • Blending Stage
  • 23.5g (0.82oz) Roast Red Peppers
  • 10g (0.35oz) Tahini Paste
  • 50g (1.7oz) Natural Greek Style Yogurt
  • 1g (0.04oz) Salt
  • 0.1 (0.004oz) Black Pepper
  • 1.5g (0.05oz) Fresh Coriander chopped
  • 3.33g (0.12oz) Ginger Purée
  • 0.03g (0.001oz) Ground Cumin
  • 0.17g (0.006oz) Smoked Paprika
Other ingredients suggestions

Why not pair with Sweet Chilli & Sour Cream Pitta Chip or a Sundried Tomato Bruschetta.


  • Cooking Stage
  • 1
    Heat the oil in a frying pan, add the shallots and chilli cook over a medium heat for 3-4 minutes, or until softened.
  • 2
    Add paprika and garlic, cook for a further 2 minutes.
  • 3
    Add the lentils and stock, bring to the boil, cover and simmer on a low heat and stir occasionally, for 20 minutes or until the lentils are tender, then set aside and allow to cool.
  • Blending Stage
  • 1
    Add the lentil mix into a food processor and add all the ingredients for the blending stage except from the chopped coriander, blend until a smooth texture has been achieved, add the coriander and pulse a few times to mix and disperse fully (taking care not to over chop the coriander), remove from food processor and chill for 1 hour before serving.

Benefits of using Chaucer products

  • Ambient shelf life makes this an easy and practical with a no fuss no mess inclusions for any dip pack