The Most Perfect, Simplest Hummus with Naan Chips
Hummus is a fantastic snack for vegetarians and vegans...a great source of protein without using tofu for those who aren't fond of it. I love it on sandwiches or as a dip.
My problem with lots of hummus recipes is that they are too much...too much garlic, too much lemon, too many unnecessary ingredients, etc. In the past, I have added things to hummus like feta cheese, roasted red peppers, spinach and more, but nothing compares to a simple, fresh-tasting batch.
My favorite way to enjoy hummus is with fresh-baked naan chips. It's a bit more exciting than the tried-and-true pita and classes the dish up a bit for serving it to guests.
Makes enough naan chips to serve 4 or 5, makes enough hummus for leftovers
Ingredients:
1/2 cup tahini (if you can't find tahini, you can substitute any NATURAL nut butter, aka not Skippy peanut butter but a natural peanut butter, with a teaspoon or two of sesame oil. It will taste different, but still good.)
2 cups canned chick peas
1/4 cup good olive oil
1 clove garlic, peeled
1/2 of a lemon, juiced
1 tbsp cumin powder (found in the spice section of your grocery store...an essential spice to have when cooking ethnic foods, like mexican)
A dash of paprika (for the bread)
2 loaves naan bread, I prefer whole wheat but you can use white (make your own or buy it from the store...or use whole wheat pita bread if naan is not available to you)
Note: Vegans, here is a simple recipe for vegan naan! Click here
How to make:
1. Pour the chick peas, drained (some recipes advise you to save some of the liquid from the can to add, I don't do this, but you can) into a food processor. A blender works in a pinch, but I recommend using a food processor 1000 times more. Pulse a few times until chick peas begin to take on a dip-like consistency.
2. Add tahini, garlic, olive oil, lemon juice and cumin.
3. Process all ingredients until completely incorporated.
4. Now is when your taste buds come in. Sample a bit of the hummus. Add more garlic/lemon/tahini to taste. I prefer the chick peas and tahini to take center stage, but I've been told that my hummus is not lemony enough before. It's a matter of your personal taste. If you think the consistency needs work, add more olive oil.
To make the naan chips...
5. Pour some olive oil in a cup with a bit on cumin and paprika. Mix well.
6. Cut the naan into finger-food sized squares or triangles. Preheat oven to 375.
7. Drizzle some olive oil on a cooking sheet arrange naan on the sheet. Brush naan with the oil and spices mixture.
8. Bake until it begins to brown, depending on how crisp you want the chips. I prefer mine a bit soft.
9. As soon as the chips are done, serve them warm with the hummus as a dip. This is undeniably the perfect appetizer or snack! Some people enjoy the look of drizzling extra olive oil or sprinkling extra paprika/cumin on top for a garnish, but I don't do this.
Works as a protein-rich veggie dip too. For extra protein, add a bit of tofu. It doesn't change the taste and the consistency pretty much stays the same.
Not my hummus. I really promise to start taking pictures of my food!
My problem with lots of hummus recipes is that they are too much...too much garlic, too much lemon, too many unnecessary ingredients, etc. In the past, I have added things to hummus like feta cheese, roasted red peppers, spinach and more, but nothing compares to a simple, fresh-tasting batch.
My favorite way to enjoy hummus is with fresh-baked naan chips. It's a bit more exciting than the tried-and-true pita and classes the dish up a bit for serving it to guests.
Makes enough naan chips to serve 4 or 5, makes enough hummus for leftovers
Ingredients:
1/2 cup tahini (if you can't find tahini, you can substitute any NATURAL nut butter, aka not Skippy peanut butter but a natural peanut butter, with a teaspoon or two of sesame oil. It will taste different, but still good.)
2 cups canned chick peas
1/4 cup good olive oil
1 clove garlic, peeled
1/2 of a lemon, juiced
1 tbsp cumin powder (found in the spice section of your grocery store...an essential spice to have when cooking ethnic foods, like mexican)
A dash of paprika (for the bread)
2 loaves naan bread, I prefer whole wheat but you can use white (make your own or buy it from the store...or use whole wheat pita bread if naan is not available to you)
Note: Vegans, here is a simple recipe for vegan naan! Click here
How to make:
1. Pour the chick peas, drained (some recipes advise you to save some of the liquid from the can to add, I don't do this, but you can) into a food processor. A blender works in a pinch, but I recommend using a food processor 1000 times more. Pulse a few times until chick peas begin to take on a dip-like consistency.
2. Add tahini, garlic, olive oil, lemon juice and cumin.
3. Process all ingredients until completely incorporated.
4. Now is when your taste buds come in. Sample a bit of the hummus. Add more garlic/lemon/tahini to taste. I prefer the chick peas and tahini to take center stage, but I've been told that my hummus is not lemony enough before. It's a matter of your personal taste. If you think the consistency needs work, add more olive oil.
To make the naan chips...
5. Pour some olive oil in a cup with a bit on cumin and paprika. Mix well.
6. Cut the naan into finger-food sized squares or triangles. Preheat oven to 375.
7. Drizzle some olive oil on a cooking sheet arrange naan on the sheet. Brush naan with the oil and spices mixture.
8. Bake until it begins to brown, depending on how crisp you want the chips. I prefer mine a bit soft.
9. As soon as the chips are done, serve them warm with the hummus as a dip. This is undeniably the perfect appetizer or snack! Some people enjoy the look of drizzling extra olive oil or sprinkling extra paprika/cumin on top for a garnish, but I don't do this.
Works as a protein-rich veggie dip too. For extra protein, add a bit of tofu. It doesn't change the taste and the consistency pretty much stays the same.
Not my hummus. I really promise to start taking pictures of my food!