11 grams fat
1 package (8.8 ounces) whole grain naan bread
½ cup yellow lentil or roasted garlic hummus
½ teaspoon berbere seasoning
1 small jalapeño pepper, thinly sliced crosswise
½ small red bell pepper, thinly sliced
½ cup chopped DOLE® Pineapple
¼ cup thinly sliced DOLE® Red Onion
2 teaspoons extra virgin olive oil
1 tablespoon thinly sliced fresh basil
Directions:Preheat oven to 425°F. Place naans on rimmed baking pan; spread with hummus. Sprinkle naan with berbere spice; top with jalapeño, bell pepper, pineapple and onion.Bake naans 15 minutes or until vegetables are lightly browned and crisp-tender. Drizzle with oil; sprinkle with basil. Cut each naan into 6 slices.
To make berbere seasoning, grind 1 teaspoon fennel seeds in a spice grinder; transfer to a medium bowl. Stir in 3 tablespoons smoked paprika, 2 tablespoons paprika, 1 tablespoon each dried basil, garlic powder and ground ginger, 2 teaspoons ground red pepper, 1½ teaspoons each ground cinnamon and ground nutmeg, 1 teaspoon each cardamom, ground cumin and white pepper. Store in an airtight container at room temperature up to 6 months.