Place the drained chickpeas, peeled avocado, tahini, lime juice, minced garlic, olive oil, cumin, salt, and pepper into a food processor or high-speed blender.

Process until smooth, scraping down the sides as needed. With the motor running, add water or reserved aquafaba 1 tablespoon at a time until you reach a creamy, spreadable consistency (about 1–2 tablespoons).

Taste and adjust seasoning: add more salt, lime juice, or cumin if desired.

Transfer to a serving bowl. Drizzle with 1 tablespoon extra-virgin olive oil and garnish with chopped cilantro or parsley if using.

Chipotle Hummus

Combine and puree

In a food processor, combine the drained chickpeas, tahini, lemon juice, olive oil, minced garlic, chopped adobo chipotle pepper, adobo sauce, smoked paprika, cumin, salt, and pepper.

Process until the mixture is smooth, stopping to scrape down the bowl as necessary. If the hummus is too thick, stream in water or aquafaba 1 tablespoon at a time until you reach the desired creamy texture (about 1–2 tablespoons).

Taste and adjust: add more adobo sauce for heat, more lemon for brightness, or more salt as needed. If you prefer a milder chipotle flavor, use half a pepper and increase adobo sauce sparingly.

Transfer to a serving bowl and smooth the top. Finish with a small drizzle of olive oil and an optional squeeze of lime for brightness.

Naan Chips

Prep the naan

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Brush each naan lightly with olive oil or melted butter on both sides. Mix the garlic powder, salt, pepper, and sesame seeds or za'atar (if using) and sprinkle evenly over the oiled naan.

Using a sharp knife or pizza cutter, cut each naan into wedges (6–8 pieces per naan depending on size). Arrange chips in a single layer on the prepared baking sheet, avoiding overlap.

Bake for 8–12 minutes, turning once halfway through, until edges are crisp and golden-brown. Keep an eye toward the end to prevent burning. For extra crispness, broil 30–60 seconds but watch closely.

Remove from oven and let cool on the pan for 5 minutes. The chips will crisp further as they cool.