Packed with healthy hummus and a few veggies, these Mediterranean Hummus Naan Bites are totally customizable and easy to pull together at the last minute.
Football season is upon us, so tell me…do you love it or hate it? Are you a jersey wearing fanatic or a football widow?
I don’t exactly know how to describe my love of football, but I’ll start with this…I think I just love the food! And I do enjoy going to the games but even then, it’s still mostly about the food.
It’s still nice outside here in Maryland, which makes it difficult to justify Sunday chilling on the couch while watching the game. Yesterday it was beautiful outside, but we still made plans to sit on the couch and relax while watching the Ravens. Our plan was made even better by some game day food including some atomic spicy stuffed jalapenos that we couldn’t even eat. Apparently the Bites of Bri garden cranked out some spicy jalapenos this year…We couldn’t handle the heat!
We should have planned on eating these Mediterranean Hummus Naan Bites instead. These bite sized little hummus covered pieces of naan are the perfect game day food. And the bonus is that you don’t have to feel bad about eating them!
Packed with healthy hummus and a few veggies, these naan bites are totally customizable and easy to pull together at the last minute. Win-win for the home team.
Make sure to include these Mediterranean Hummus Naan Bites in your next football watching spree. They also make a great side for a lunch salad….just sayin’!
I made the hummus from scratch because we had the ingredients, but if you want to skip that part just use a container of store bought hummus. We always have a tub of store bought hummus on hand.
The secret to extra smooth and creamy hummus is shelling the chickpeas. This is an arduous task to say the least and don’t get me wrong, it’s totally worth it if you have the time and patience.
Add the can of chickpeas (shelled or unshelled) to a food processor. Add the large roasted bell pepper, the tahini, salt, juiced lemon, and water to the food processor. Blend until combined. You may need to scrape the sides a few times to make sure everything is pureed. This recipe makes about 1-2 cups of hummus.
Slice the store bought garlic (or plain) naan into wedges and place the wedges on a cookie sheet.
Smooth the roasted red pepper hummus on top of the naan. Add an olive, capers, and crumbled feta. Add a slice of roasted red pepper (not pictured…sorry).
Broil these until they’re warmed through (3 minutes or so).
Serve them warm or at room temperature for your next big game…maybe tonight if your team is playing!
Make sure to include these Mediterranean Hummus Naan Bites in your next football watching spree. They also make a great side for a lunch salad….just sayin’!
Ingredients
- For the naan bites:
- 4 pieces of naan (we like the garlic variety)
- 1 tbsp capers
- 1 roasted red pepper, chopped
- ½ cup kalamata olives
- ½ cup crumbled feta cheese
- 1-2 cups hummus (store bought or homemade)
- For the hummus:
- 1 15 oz can chickpeas, shelled or unshelled
- 1 large roasted red pepper (either homemade or from a jar)
- ¼ cup tahini
- ½ tsp salt
- 1 lemon, juiced
- 1/8 cup water
Instructions
- For the hummus:
- The secret to extra smooth and creamy hummus is shelling the chickpeas. This is an arduous task to say the least and don’t get me wrong, it’s totally worth it if you have the time and patience.
- Add the can of chickpeas (shelled or unshelled) to a food processor. Add the large roasted bell pepper, the tahini, salt, juiced lemon, and water to the food processor. Blend until combined. You may need to scrape the sides a few times to make sure everything is pureed. This recipe makes about 1-2 cups of hummus
- For the naan bites:
- Slice the store bought garlic (or plain) naan into wedges and place the wedges on a cookie sheet.
- Smooth the roasted red pepper hummus on top of the naan. Add an olive, capers, and crumbled feta. Add a slice of roasted red pepper.
- Broil these until they’re warmed through (3 minutes or so).
- Serve them warm or at room temperature.
Notes
If you're making the hummus, add about 30 minutes for roasting and cooling the roasted red peppers.
