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

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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.