The Freshman Cook: Hummus w/ Mini Toasts & Naan Bread

Hummus is one of those recipes that everyone should have in their recipe box. It’s a basic dip or spread that can be served at the fanciest dinner party or your weekend football bash. Also, everything on the menu can be kept in your pantry, ready at a minutes notice.

2   15 oz. cans of Chickpeas (Garbanzo Beans)

1/4 cup Tahini

Salt & Pepper

Extra Virgin Olive Oil

2 cloves Garlic

1/2 cup Cold Water

Naan Bread

Mini Toasts

Drain and rinse the beans.

Place the beans in the food processor.

If a food processor is not available, place the beans in a bowl.

Peel the garlic, and cut the ends off.

Cut the garlic in half.

Turn the garlic and chop.

Add the garlic to the food processor.

Add the salt & pepper.

Add the tahini, the water and the olive oil.

Pulse the ingredients together until the ingredients are

pureed. If you are not using a food processor,

mix all the ingredients with a large spoon or a 

potato masher. 

 Refrigerate until ready to serve.

When you are ready to serve, fill your serving bowl,

and arrange the naan bread and mini toasts.


Thank you for joining me today!

Please join me tomorrow for this weeks entree~

Baked Chicken!

Thanks for stopping by!!

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