Friday, October 30, 2009


Because you can't post a Naan recipe without a Hummus recipe, right? I got this one from MckMama. It is cut and paste from her post word for word, so go check out her blog for more details.


1 16 oz can of chickpeas (also known as garbanzo beans)

the liquid from said can of chickpeas

4 tablespoons lemon juice (or lime if you want to get crazy)

1 1/2 tablespoons tahini (sesame seed paste: unless you're really crafty, you'll probably just want to buy rather than make this)

2 crushed garlic cloves

1/2 teaspoon sea salt

2 tablespoons olive oil

Dump all of the ingredients into your blender. Or set them in nicely, whichever you'd rather. Blend into a nice paste. Serve immediately with fresh, warm or toasted pita bread, as a spread on a sandwich (I especially love it with tomatoes and cucumbers on toast with fresh basil) or cover and refrigerate.

I use hummus for our MSC almost exclusively as a dip for fresh veggies. They love it and will eat insane amounts of fresh carrots simply for the love of the hummus.