Greek hummus with naan bread
Arriving this time of the year our dinners at home are usually light and refreshing, in fact we basically eat gazpacho, cold creams, salads and similar dishes. Looking for ideas about new creams I found an image on Pinterest in which they suggested several hummus recipes, many of them caught my attention but this … captivated me. So I made it and today I bring you this Greek hummus with naan bread.
Ok, you will have noticed but … I have new web! I really wanted to share it with you! We have been working on it for a couple of months, well, rather the people who have designed it (THANKS, THANKS AND MANY THANKS for your work and blessed patience) and my “half-lemon” that has been beaten to implant the design and check everything works properly. For my part I only said how I wanted it to be and … not much more. But it’s finally here! I hope you like it as much as we do.
I shared with you last week the recipe of naan bread, is a variety of bread that we can make a lot of recipes with. Not only can it serve to dip in sauces or accompany dishes, but it can also be a fantastic choice to use as a base like a toast or even pizza. We will have it ready in a short time and is cooked in a pan or iron skillet, no oven, that is appreciated with these 104ºF we are enjoying …
We can make the hummus with dried chickpeas soaked and cooked at home or use cooked and canned chickpeas. I leave it at your choice and the desire that you have to cook. Its elaboration is quite simple, it has no mystery and the only thing that we will need to make it will be a food processor or blender.
As easy as blending all the ingredients and rectify salt in case it was necessary. In my case I adjust the amounts of ingredients to my taste and, in addition, I added a little olive oil, garlic, peppermint and honey. So you can follow the recipe that I share or modify it to your tastes in case any of the ingredients does not like you.
We can serve it in many ways, either in a bowl accompanied by crudités, crusty bread like lavash, colines… or make this version of “summer toast” with naan bread. These recipes are very well presented and are ideal for solving a quick dinner.
On the surface we can use vegetables, nuts … at your choice. I share a present suggestion with raw asparagus finely sliced (yes, you can eat them this way and the result is quite nice if it is laminated very finely), peas, feta cheese and some mint. The result is fantastic, very refreshing and a combination of absolutely amazing flavors.
I would like to make a table of hummus or creams to dip, do you have any more suggestions to accompany this?
Of course, you can serve this Greek hummus accompanied by other creams / sauces like:
- Traditional hummus with oregano and olives bread
- Carrot and chickpea dip with harissa and kale chips
- Avocado hummus with spicy roasted chickpeas
- Roasted red pepper dip with almonds
The upper recipes are only available in Spanish
All of them can be prepared in advance so we only have to remove them from the fridge when we want to serve or enjoy them 😉
Greek hummus with naan bread
FOR GREEK HUMMUS:
- 8,8 oz (250 g) cooked chickpeas
- 3,35 oz (95 g) feta cheese
- 1,6 oz (45 g) fresh spinach
- 0,07 oz (2 g) fresh garlic
- 2 peppermint leaves
- 0,63 oz (18 g) fresh lemon juice
- 1/4 tsp cinnamon powder
- 0,53 oz (15 g) honey
- 08 oz (22 g) olive oil
- pinch of salt (to taste)
SERVE AND GARNISH:
- naan bread
- cooked peas, if they are natural much better
- mint leaves
- finely sliced fresh asparagus
- crumbled feta cheese
Make Greek hummus,
- The night before soak the chickpeas.
- The next day drain and cook them in salted water for 1 hour or until tender.
- Drain well and let cool completely.
- In a food processor add the chickpeas along with the feta cheese, spinach, peppermint and and turn on until smooth.
- Pour lemon juice along with cinnamon, salt, honey and olive oil. Blend again until get a creamy an homogenous mixture.
- Transfer the Greek hummus to a serving bowl, cover with film and place in the fridge until needed.
Serve naan bread with Greek hummus.
- Laminate the raw asparagus with a mandolin, we must make a very fine cut.
- Spread Greek hummus over freshly made naan bread.
- Decorate with laminated asparagus, peas crumbled feta cheese and some mint leaves.
- Serve immediately.
This Greek hummus with naan bread has become part of our indispensable recipes this summer. So cool, soft, aromatic ... and easy to make! I recognize that I'm crazy about cooking and I enjoy it a lot, but with high temperatures ... there are things that it's hard to make even for those of us who enjoy cooking.
For that reason we have to find other escape ways until we can return to the kitchen without melting us there!
Happy start of the week!