If using canned chickpeas, drain and rinse them. Reserve 2 tablespoons of the liquid (aquafaba) if you want a silkier texture. Drain jarred roasted red peppers and pat lightly with paper towel.

Blend hummus

In a food processor, add chickpeas, roasted red peppers, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika and salt. Process until the mixture begins to come together, scraping down the bowl as needed (about 1–2 minutes).

Adjust texture and seasoning

With the processor running, add reserved chickpea liquid or water 1 tablespoon at a time until you reach a smooth, spreadable consistency (about 1–2 more tablespoons). Taste and adjust salt, lemon, or cumin as desired.

Finish and garnish

Transfer hummus to a shallow serving bowl, create a shallow well in the center with the back of a spoon, drizzle with 1 tablespoon olive oil, sprinkle chopped parsley and a pinch of smoked paprika for color if desired.

Cucumber Tomato Salad

Combine diced cucumber, diced tomato and thinly sliced red onion in a medium bowl.

Add chopped mint, lemon juice, olive oil, salt and black pepper. Toss gently to combine, then taste and adjust seasoning. Let sit 5–10 minutes at room temperature to allow flavors to meld.

To Serve

Warm naan bread in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Cut into wedges.

Spread a generous portion of red pepper hummus on a platter or individual plates, spoon cucumber tomato salad to one side, arrange warm naan wedges around. Drizzle optional olive oil over the hummus and serve immediately.