In a food processor combine drained chickpeas, roasted red peppers, tahini, lemon juice, garlic cloves, ground cumin, smoked paprika, kosher salt and black pepper.

Process

Pulse until mixture starts to form a coarse paste. With the processor running, slowly stream in 3 tablespoons olive oil. Continue processing until smooth, stopping to scrape down the bowl as needed (about 1–2 minutes).

Adjust texture and seasoning

If hummus is too thick or grainy, add cold water or reserved chickpea liquid 1 tablespoon at a time (total about 1–2 tablespoons) while processing until you reach a creamy, spreadable consistency. Taste and adjust salt, lemon or cumin as needed.

Finish and garnish

Transfer hummus to a serving bowl, drizzle with 1 tablespoon extra olive oil and sprinkle chopped parsley and a pinch of smoked paprika for color.

Olive Oil Cucumber Tomato Salad

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

In a small bowl whisk together 2 tablespoons olive oil, red wine vinegar, lemon juice, chopped herbs, salt and black pepper until emulsified.

Pour dressing over vegetables and toss gently to coat. Let sit 5–10 minutes at room temperature to allow flavors to meld; check seasoning and adjust salt or vinegar if needed before serving.

To Serve

Warm naan in a 350°F (175°C) oven for 4–6 minutes or heat briefly in a skillet. Brush with a little olive oil or sprinkle za'atar if using.

Spoon red pepper hummus onto a platter, arrange warmed naan around it and serve the cucumber tomato salad on the side as a bright accompaniment.