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Nala Naan

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Total Time (minutes)
30
Difficulty
1
Servings
4
Ingredients
9
Total Prep Time: 15 minutes
Calories Per Serving: 287
Nutrients

Nutrition Facts

3 slices

Amount per serving
Calories 287 Calories from fat: 96
% Daily Value*
Fat 11 g 14 %
Saturated 1 g 7 %
Trans 0 g
Polyunsaturated Fat 0 g %
Monounsaturated Fat 2 g %
Cholesterol 5 mg 2 %
Sodium 551 mg 24 %
Potassium 153 mg 4 %
Carbohydrate 38 g 14 %
Fiber 7 g 24 %
Sugars 8 g
Protein 7 g
Vitamin A 4 %
Vitamin C 30 %
Calcium 0 %
Iron 6 %
Vitamin E 2 %
Thiamin 2 %
Vitamin B6 4 %
Phosphorus 0 %
Magnesium 2 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

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

  1. 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.
  2. 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.


    Chef Tip
    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.

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Nala Naan Prep Time:15 minutes Cook time:30 minutes Serves: 4
Nutrition facts: 287 Calories, 11 grams fat
Ingredients: 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.


Chef Tip
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.