Naan & Hummus Recipe

Activate yeast and mix dough

Combine warm water (about 110°F / 43°C) with sugar and active dry yeast in a small bowl. Let sit 5–10 minutes until foamy. In a large bowl, whisk together flour, baking powder, and kosher salt. Make a well in the center and add yogurt, olive oil, and the foamy yeast mixture. Stir until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Divide and shape

Punch down the dough and divide into 6 equal pieces. Roll each piece into a ball and let rest 10 minutes, covered. On a lightly floured surface, roll or stretch each ball into an oval or teardrop about 1/8–1/4 inch thick.

Cook the naan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Lightly brush one side of a rolled naan with water. Place wet side down onto the hot skillet. Cook 1–2 minutes until bubbles form and bottom has brown spots, then flip and cook 1 more minute. If desired, place cooked naan directly over a gas flame for a few seconds to char, or finish in a 500°F oven for 1 minute to puff. Repeat with remaining dough.

Brush and keep warm

Mince the optional garlic and combine with melted butter or oil. Brush the cooked naan with the garlic butter and stack, keeping them covered with a clean towel so they remain warm and soft.

Prepare chickpeas

Drain the canned chickpeas, reserving the liquid (aquafaba). For an extra-smooth hummus, remove a few skins by pinching the chickpeas between your fingers (optional).

Blend

In a food processor, combine chickpeas, tahini, lemon juice, garlic clove, ground cumin, smoked paprika, ground coriander, salt, and pepper. Pulse to break down ingredients, then with the processor running slowly stream in 2 tbs of the reserved chickpea liquid (or water) and 2 tbs olive oil. Process until very smooth, pausing to scrape down the bowl. Add more reserved liquid, 1 tsp at a time, if needed to reach desired consistency.

Adjust seasoning and finish

Taste and adjust lemon, salt, or spices as needed. Transfer hummus to a shallow serving bowl, use the back of a spoon to create a well in the center, drizzle 1 tbs olive oil over the top, sprinkle with chopped parsley and a pinch of smoked paprika for garnish.

Combine sour cream with lemon zest and a light pinch of sea salt. Taste and adjust. Spoon into a small serving bowl and drizzle with 1 tsp olive oil. Sprinkle chopped parsley or a pinch of za'atar on top if using.

Serve warm naan alongside the spiced hummus and the bowl of seasoned sour cream for dipping. Provide extra olive oil and a sprinkle of smoked paprika or za'atar on the table if desired.