Hummus (v) Recipe
Creamy hummus, roasted red peppers, cherry tomatoes, olive oil, with naan crostini and cucumber
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Ingredients
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Hummus
Toppings
Naan Crostini
Method
Hummus Preparation
- 1
Blend the Ingredients
In a food processor, combine the canned chickpeas (drained and rinsed), tahini, garlic, olive oil, lemon juice, ground cumin, salt, and water. Blend until smooth and creamy.
- 2
Adjust Consistency
If the hummus is too thick, add additional water, one tablespoon at a time, until the desired consistency is achieved.
Toppings Preparation
- 3
Prepare Toppings
Chop the roasted red peppers and halve the cherry tomatoes. Slice the cucumber into rounds.
Naan Crostini Preparation
- 4
- 5
Slice Naan
Once baked, remove from the oven and let cool slightly before slicing into triangles.
Assembly
- 6
Serve
In a serving bowl, add the creamy hummus and top with chopped roasted red peppers and halved cherry tomatoes. Drizzle with olive oil. Serve alongside naan crostini and cucumber slices for dipping.