I love hummus as a snack, a dip, or even on a veggie sandwich.
And especially as a way to enjoy all of the fabulous vegetables from my farmer's market. But I've gotten tired of the store bought versions and finally tried my own. And WOW! I may never do anything but buy a can of chick peas to make my own hummus in the future.
It was so easy, and so satisfying. I hope you'll give it a try, too!
Spices for Topping:
1. Zest and juice lemon
2. Cut radishes and cucumbers into slices
3. Slice carrots into sticks
To make the hummus:
4. Rinse and drain the chickpeas, reserving 2 Tablespoons of the chickpeas for the topping
5. In small food processor, combine the chickpeas, 1/2 teaspoon of the garlic, tahini, lemon zest, lemon juice, 2 Tablespoons of olive oil, and some salt. Pulse to combine, scraping the sides of the bowl and adding water 4-6 Tablespoons of water as needed to make it smooth.
To make the Topping:
6. In a small bowl mix the remaining garlic with 1/2 of the spices for topping.
7. In a small saute pan, heat 1/4 cup olive oil over medium and add the reserved 2 Tablespoons of chickpeas. Cook for 3-4 minutes (they may pop - so be aware).
8. In a small bowl, pour the contents of the pan and the oil over the remaining spices.
9. Dish the hummus into a bowl, or spread onto a shallow plate. Arrange the vegetable and naan around it.
10. Spoon the spice mixture over the hummus.