Looking to impress your friends or family at a dinner party? Look no further than our third recipe in our Veganuary recipe series. The perfect exciting alternative to hummus and a recipe that will take your tastebuds on a trip to India.
For the White Bean Dip - Serves 8
2 can white beans, drained
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
Half red chilli, seeded
1 clove garlic, peeled and very roughly chopped
1/4 teaspoon sea salt
1 lemon, squeezed
1/4 cup olive oil
For the Naan - makes six naans
2 cups all purpose flour, plus more for rolling
2 teaspoons sugar
1 teaspoon instant dry yeast
½ teaspoon salt
1 tbsp nigella seeds
3 tablespoons coconut yogurt
2 tablespoons extra virgin olive oil
For the naan:
Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins. In a larger bowl put the flour, remaining sugar, and ½ tsp salt. Mix together then make a well in the centre in which to pour the coconut yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a dash of warm water. When you’re happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for 10 minutes or until smooth and stretchy. Grease a large bowl with a dash of oil then shape the dough into a ball and place in the prepared bowl. Cover with cling film and leave in a warm place for about 1 hr or until doubled in size.
Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick, then divide into six equal portions.
Heat a cast iron or heavy nonstick pan over a medium-high heat until very hot. While it heats, roll one of the dough balls into a rectangle about 1/8-inch thick. Place the dough in the hot, dry pan and cook until the surface is full of air bubbles and the bottom begins to colour and then flip. Brush the naan with oil and continue with the remaining dough.
For the white bean dip:
Add all of the ingredients into a food processor. Start blitzing, slowly adding in the olive oil.
Puree the dip until smooth and creamy. Serve immediately or store in refrigerator and serve chilled.