Red Pepper Walnut Dip with Naan Bread

This is my starter course for the Ready Steady Cook! challenge hosted by LadyRaven from Add To Taste. How does this challenge work? Each blogger thinks up a list of 7 ingredients for another participating blogger. You have to create a 3 course meal with your ingredients as well as the allowed pantry ingredients. I got assigned the following ingredients from Ayeesha from Taste of Pearl City:

• Couscous
• Chickpeas
• Red Pepper
  
• Broccoli
  
• Walnuts
  
• Filo pastry
  
• Nectarines
  

So first thing I thought when I saw the chickpeas was "Yay, hummus!", but then I realised that tahini isn't one of the pantry ingredients, boo. "But wait", I thought, "tahini adds a nutty taste and I've got nuts man, walnuts!". So the hummus was back on, although I'll rather go with calling it a dip as it is rapidly straying from traditional hummus territory.

I decided to serve it with naan bread because I've wanted to try my hand at making it for a while now. Alas, another obstacle was in my way, after making the naan and taking photos I realised that I had used *gasp* a disallowed ingredient! Since baking powder isn't one of the pantry ingredients, I made the recipe again with self raising flour instead of bread flour and I am happy to say that it came out just as well. So with a clean conscience I can now present the recipes for Red Pepper Walnut Dip with Naan Bread!



Red Pepper Walnut Dip

• 1 can of Chickpeas, drained
  
• 1 large Red Pepper
  
• 50g Walnuts
  
• 2-3 Garlic Cloves
  
• Juice of 1 Lemon
  
• Salt, Pepper and Cumin to taste
  

1. Cut the red pepper into segments, roast in the oven until soft and cooked.
   
2. Roast walnuts under the oven grill for a few minutes.
   
3. Put the walnuts in a blender, blend until fine.
   
4. Add the rest of the ingredients and blend until smooth. Extra oil can be added if the mixture is too firm.
   

Naan Bread
Makes about 10 thin breads

• 3,5 cups Self Raising Flour
  
• 1.5 Tablespoon Sugar
  
• 2 Teaspoons Salt
  
• 1 cup Milk, warmed
  
• 60ml Oil
  
• Melted butter for brushing the dough (keep for later)
  

Note: If using bread flour, add 1 teaspoon baking powder.

1. Mix the dry ingredients together.
   
2. Add the wet ingredients and knead for 10 minutes.
   
3. Cover the dough and leave to rise for 1 hour.
   
4. Break off golf ball size pieces and roll out very thin into elongated oval shapes (some refer to this as teardrop shaped).
   
5. Brush the dough with melted butter and bake in a preheated oven at 200 degrees Celsius for about 2 minutes or until golden brown.
   

Category: Bread , Chickpeas , Dip , Naan , Ready Steady Cook , Red Pepper