Instructions

Heat the oven to 400°F. Place the peppers on a cooking sheet and drizzle with the olive oil. Place in the oven and roast until the skins are completely wrinkled and the peppers are slightly charred, 20 to 25 minutes. Remove and let cool. Keep the oven on. While the peppers are roasting, make the cilantro chutney. In a blender or food processor, add all of the chutney ingredients. Pulse on high until blended and the chutney is mostly smooth. You can mix in a tablespoon or two of water if it seems too thick. Once the pepper are roasted and cooled, remove the tops and seeds. Then slice into thin strips. You can remove the skin or keep it on, depending on your preference. (I like to eat the skins). Place the naan slices on a sheet pan and toast in the oven until just crisp, 4 to 6 minutes. Remove and let cool slightly. To assemble, spread about two tablespoons of the Garden Fresh Gourmet ® Roasted Garlic hummus on each slice of naan. Top with the roasted bell pepper, cucumber, red onion and mint. Sprinkle with salt and drizzle with the cilantro chutney. Wrap them up and serve!