Lemon Dill Hummus and Homemade Naan

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Drain the chickpeas and reserve the liquid.

Lay the chickpeas out on a flat surface and remove the skins from each chickpea for creamier hummus.

To speed up skin removal, rub the chickpeas with a paper towel to loosen the skins.

Place the skinned chickpeas in a food processor or blender and blend for 1-2 minutes until chopped.

Add 1/2 cup tahini, the zest of 1 lemon, 1/4 cup fresh lemon juice, 3 cloves of garlic, and 1 to 1 1/2 teaspoons of salt to the blender.

Blend the mixture, scraping down the sides as necessary, until well incorporated.

Slowly add reserved chickpea liquid, 1 tablespoon at a time, until the hummus is silky smooth.

Mix in 1/4 cup of fresh dill and blend until combined.

For the naan, combine 1 cup of warm water, 1 pack of instant yeast, and 2 teaspoons of sugar in a bowl and let sit for 5 minutes.

Add 1 teaspoon of salt, 2 teaspoons of garlic powder, and 3 tablespoons of almond milk to the yeast mixture.

Gradually add 2 1/2 to 3 cups of flour until the mixture is too thick to mix with a spoon.

Knead the dough with your hands for 2-3 minutes until smooth, either in the bowl or on a floured surface.

Take small handfuls of dough and roll them out to form naan.

For the oil-free version, place naan on a parchment-lined baking sheet and bake at 375°F for 15-16 minutes.

For the oil version, heat a large non-stick pan or cast iron skillet with neutral oil until hot, then add the naan and cook for 1-2 minutes on each side until brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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