Naan bread with sun-dried tomato butterbean hummus & spicy crispy chickpeas

Evening babes! I can’t believe that it is already friday again, this week has gone by way too fast! Do you guys have any exciting plans for the weekend? ♥

I have been going out quite a lot during weekdays lately, so my weekends are pretty chill and I am mostly just catching up on a bit of work and chores around the house. I am probably going to the movies tomorrow though, I can’t decide whether to watch Black Panther, Three Billboards Outside Ebbing, Missouri or Call me by your name – any recommendations?

One thing I know for sure though, is that I am going to make these beyond delicious naan breads again. They are my new go-to for a beyond delicious and super easy comfort meal. I have been making them as a healthier alternative when I am craving junkfood and it is just so delicious, filling and satisfying – a must try!

Find more of my favorite recipes with chickpeas right here!

What you’ll need:

Spicy butterbean hummus with sun-dried tomatoes and chili
1 can of butterbeans (240 grams), drained
125 grams of sundried tomatoes
1 clove of garlic, crushed
2 tablespoons oil from the sundried tomatoes
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 – 1/3  teaspoon cayennepeber
1 teaspoon dried basil
1/2 teaspoon dried oregano
Sea salt + pepper to taste
A little water if necessary

Spicy chickpeas – find the recipe right here!

Naan bread
Finely chopped scallion
Fresh basil

Directions:
Start by making the spicy chickpeas and then prep the hummus while the chickpeas are in the oven. To make the hummus simply add everything to a food processor and pulse until smooth, add a bit of water if it is too thick. Store any leftovers in an airtight jar in the fridge, it can keep for about 3 days.

Warm the naan bread in the oven or in a toaster, add a generous layer of hummus, top it with the crispy chickpeas, finely chopped scallion and fresh basil. Serve right away while warm, enjoy! ♥