Split Pea Hummus With Coconut Naan Bread Food

COCONUT GARLIC NAAN

Steps:

• For garlic confit, preheat oven to 250°. Place coconut oil and garlic in a small ovenproof bowl. Cover and bake until garlic is soft and golden, about 2 hours. Cool completely. For naan, in a small bowl, dissolve yeast in warm water. In a large bowl, combine whole wheat flour, yogurt, 1 tablespoon coconut oil, sugar, salt, yeast mixture and 1/2 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 1/4-in.-thick oval. In a large skillet, heat canola oil and remaining 1 tablespoon coconut oil over medium-high heat. Working in batches, cook naan until golden brown, 1-2 minutes. Turn; cook until golden brown, 1-2 minutes longer. Repeat with remaining dough. Serve with garlic confit.

SPLIT PEA HUMMUS WITH COCONUT NAAN BREAD

Steps:

• Combine all ingredients for the hummus in a food processor and pulse until smooth.
• Combine coconut milk, water, cassava flour, coconut flour, coconut oil, and salt in a bowl. Mix into a smooth batter.
• Melt ghee in a non-stick pan over high heat.
• Pour in 1/6 of the batter and cook over medium heat until bubbles appear on the surface. About 2 minutes per side.
• Flip and continue cooking for about another minute.

"FAVA" - SPLIT PEA HUMMUS

Steps:

• Chop one of the onions into rough chunks. Add to the split peas, bay leaves and turmeric in a large saucepan.
• Add enough water to cover twice the amount of peas.
• Bring to the simmer, skim off any scum, cover and let simmer for 60 minutes or until the peas are soft.
• Keep an eye on them and add more water if necessary, they should be loose and sloppy like thick porridge at the end.
• While the peas are cooking, slice the remaining onions finely and fry in a tablespoon of the oil until they are golden brown. Set aside.
• When the peas are cooked, remove the bay leaves, blend the peas with the olive oil, garlic cloves and lemon juice until you have a smooth paste. Add water if the mixture is too stiff.
• Season generously with salt and pepper.
• Stir in half the fried onion.
• Serve in a bowl with the rest of the fried onion, capers, chives and add a drizzle of olive oil.