Naan bread with sun-dried tomato butterbean hummus & spicy crispy chickpeas
Evening babes! I can’t believe that it is already friday again, this week has gone by way too fast! Do you guys have any exciting plans for the weekend? ♥
I have been going out quite a lot during weekdays lately, so my weekends are pretty chill and I am mostly just catching up on a bit of work and chores around the house. I am probably going to the movies tomorrow though, I can’t decide whether to watch Black Panther, Three Billboards Outside Ebbing, Missouri or Call me by your name – any recommendations?
One thing I know for sure though, is that I am going to make these beyond delicious naan breads again. They are my new go-to for a beyond delicious and super easy comfort meal. I have been making them as a healthier alternative when I am craving junkfood and it is just so delicious, filling and satisfying – a must try!
Find more of my favorite recipes with chickpeas right here!
What you’ll need:
Spicy butterbean hummus with sun-dried tomatoes and chili
1 can of butterbeans (240 grams), drained
125 grams of sundried tomatoes
1 clove of garlic, crushed
2 tablespoons oil from the sundried tomatoes
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 – 1/3 teaspoon cayennepeber
1 teaspoon dried basil
1/2 teaspoon dried oregano
Sea salt + pepper to taste
A little water if necessary
Spicy chickpeas – find the recipe right here!
Finely chopped scallion
Start by making the spicy chickpeas and then prep the hummus while the chickpeas are in the oven. To make the hummus simply add everything to a food processor and pulse until smooth, add a bit of water if it is too thick. Store any leftovers in an airtight jar in the fridge, it can keep for about 3 days.
Warm the naan bread in the oven or in a toaster, add a generous layer of hummus, top it with the crispy chickpeas, finely chopped scallion and fresh basil. Serve right away while warm, enjoy! ♥