2) Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
3) Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with coriander or parsley. Cut into pieces and serve warm with the lentil and split pea dip.
4) For the lentil and split pea dip: Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
5) Heat 80ml oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft. Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split peas, coriander, lemon juice, chilli powder and remaining 3 tbsp oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.