The inspiration for this post comes from the amazing avocado hummus I have devoured countless times at one of my favorite local restaurants. They keep it on their menu most of the year, but switch to a seasonal version (like pumpkin) in the winter months. I love it so much that I decided to create my own version at home. At Farmshop, they serve the hummus with crispy lavash, but I opted for whole wheat naan bread, because I love naan.
Making your own hummus and naan probably both sound more complicated than they’re worth, but I assure you that’s not the case. Homemade hummus takes a matter of minutes to throw together, is way cheaper, and becomes a dish you can adapt to your own taste preferences. For example, I love garlic, so I put five large garlic cloves in this hummus and it turns out just the way I like it.
Naan bread is moist, fluffy and flavorful due to the added dairy that isn’t present in most leavened breads. Recipes typically call for yogurt, but I used crème fraîche since I had recently made my own batch of it. I used a blend of whole wheat and all-purpose flour for an added boost of fiber, and the end result was so delicious that we pretty much inhaled the entire batch immediately. I simplified the process as much as possible so that there is very little active time required and it’s nearly impossible to mess up.
Next time you’re entertaining guests, spend a few minutes prepping these snacks and you won’t regret it!
Yield: 4-5 cups
- 2 avocados
- 3 15-ounce cans garbanzo beans, drained and rinsed
- 1/3 cup tahini paste
- 5 cloves garlic
- Juice from 1 lemon
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup cold water, plus more if needed
- Cumin, red pepper flakes, black sesame seeds, and roasted pistachios (for garnish)
Add all ingredients except the water to a large food processor and blend until incorporated. Slowly add the water and continue to process until the mixture becomes creamy and smooth. Adjust the amount of water as needed to achieve the desired consistency.
Transfer to a dish and add garnishes, as desired. Store in the refrigerator for up to 10 days.
Whole Wheat Naan
- 1/2 cup water, heated to 100-110°F
- 1 teaspoon granulated sugar
- 2 teaspoons dry active yeast
- 2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 2 teaspoons salt
- 1 cup crème fraîche
Whisk together the water and sugar in a small bowl, then sprinkle the yeast over the surface of the water. Set aside for about 5 minutes, until the yeast begins to dissolve and foam.
Add the flours, salt, crème fraîche, and yeast mixture to the large bowl of a stand mixer, fitted with a dough hook. Knead on medium speed for approximately 10 minutes, until the dough comes together smoothly. Using your hands, shape the dough into a ball, then place back into the bowl and cover with a kitchen towel. Set aside in a warm place to rise until doubled in size, about 1 to 2 hours.
Heat a large skillet or griddle over medium-high heat.
Transfer the dough to a lightly floured work surface and flatten into a large disk. Divide the disk into 8 pieces, and roll each piece into irregular ovals, approximately 1/4 inch thick. Place each piece on the griddle (as many as will comfortably fit at a time) and cook until golden brown, about 2 to 3 minutes per side.
- If you do not have crème fraîche on hand, feel free to use whole milk yogurt instead for a more traditional version.
- If you are kneading the dough by hand, be prepared to add at least 5 minutes to the total time to achieve the right consistency.
- To create a warm environment for dough to rise, I typically place the bowl inside my oven with just the internal light turned on.