Curry Hummus Flat Bread With Tomato Chutney
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
39
Spice
54
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Canola Oil3 cloves
Garlic (minced)1 cup
Apple Cider Vinegar3 tbsps
Light Brown Sugar1
Salt2 tbsps
Cilantro (chopped fresh)Directions:
1
For the tomato chutney: Heat the oil in a large saute pan over medium heat
2
Add the onions and cook until very soft and slightly caramelized
3
Add the garlic and cook 30 seconds
4
Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes
5
Remove from the heat and stir in the cilantro
6
Let cool to room temperature
7
For the hummus: Heat the oil in a medium saute pan over medium heat
8
Add the onions and cook until soft
9
Stir in the curry powder and cook for 1 minute
10
Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated
11
Stir in the cayenne and cool briefly
12
Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth
13
Add the parsley and pulse to incorporate
14
Season with the lemon juice and more salt and pepper if needed
15
Heat a charcoal or gas grill to high for direct grilling
16
Brush the naan with some of the canola oil and season with salt and pepper
17
Grill until golden brown on both sides and slightly charred
18
Spread each piece of naan with some of the hummus and top with some of the chutney