AppetizersIndianSnacksVeganVegetarian

Naan Bread with Curried Chickpea Hummus

Looks like I have some explaining to do- it’s been a long time since my last post! I’m not even sure why…maybe it’s just that it’s summer. It’s not that I was lacking motivation, perhaps I was too motivated. I think I was trying too hard to make food for the blog. I decided I would stop trying and let the ideas come to me- and they did. I was so excited when I felt like stepping into the kitchen again. I knew I wanted to use the Cookbook of the Month ‘Artisan Bread in 5 Minutes a Day’. I made a Light Whole Wheat dough because it’s very versatile and can be used in many different recipes in the book. I’ve felt like Indian food lately and so I thought to try making naan bread. The process is so easy- just roll out the dough and pop it into a frying pan, wait wait wait, flip, wait wait wait, eat. Almost like making a pancake! I needed something to accompany the naan and I decided to try a hummus that I’ve been wanting to try for a long time now- Dreena Burton’s Curried Chickpea Hummus. This little appetizer or snack tasted AMAZING. My mom and I finished a whole naan in a matter of seconds! With a dash of coarse salt and a big dip of hummus, I would serve this sensation to anyone!

If you are interested in making bread (of any kind), I urge you to pick up Artisan Bread in 5 Minutes a Day for some fabulous recipes like this light whole wheat naan bread! I’ve included my adapted version of the curried hummus for you to try. I do recommend naan with it (store-bought or homemade) or pappadums which are Indian lentil crackers.

Curried Chickpea Hummus (Adapted from Eat, Drink, Be Vegan)

  • 2 cups canned chickpeas (drained and rinsed)
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp honey
  • 1 big garlic clove
  • 1 tsp curry powder
  • 1/8 tsp tumeric
  • 1/2 tsp sea salt
  • pepper (to taste)
  • 2 tbsp almond butter
  • 4-5 tbsp water (for thinning to desired consistancy)
  • 3-4 tbsp raisins or currants

Mix all ingredients except water and raisins in a food processor. Add water tablespoon by tablespoon until desired consistancy is reached. Pulse in rasins. Enjoy!

Oh! I almost forgot- I have decided to start cooking school 6 weeks early and my first class is today. I’m super excited but I’m also freaking out, this is definitely something completely new and it’s extra weird because I haven’t been to school in over a year now. My holistic nutrition is taken through correspondance (and is almost complete, I might add!) so it’s time for me to get back the grind and hopefully learn A LOT and have some fun!!

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