These warm vegan naan dippers are perfect for a cozy gathering or as a starter for a dinner party. They feature a variety of flavorful dips including hummus, baba ganoush, tomato chutney, and olive tapenade, providing a delightful medley of tastes and textures.
Ingredients: 4 pieces of vegan naan bread. 1 cup of hummus. 1 cup of baba ganoush. 1 cup of tomato chutney. 1 cup of olive tapenade. Fresh parsley for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Put the naan bread on a baking sheet and heat them up for 5 minutes. Get the dips ready while the naan bread warms up. Add the garlic, lemon juice, tahini, and olive oil to the chickpeas and blend them until the hummus is smooth. As the eggplants get soft, roast them. Then, mix them with tahini, lemon juice, garlic, and salt to make baba ganoush. Cook down the tomatoes, onions, garlic, ginger, and spices for the tomato chutney until it gets thick. Mix olives, capers, garlic, olive oil, and lemon juice until you get the texture you want for the olive tapenade. If you want to dip the naan bread, take it out of the oven and cut it into slices or quarters. Place warm pieces of naan around small bowls of each dip. Add fresh parsley as a garnish. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 5 minutes
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