This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients:
Naan bread or tortilla or pita or pizza crust or any other flatbread
Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…)
Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas.
Any garnish: we used zaatar and drizzled tahini
Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus:
1 cup dry chickpeas
Baking soda
1/2 cup tahini
Juice of 1/2 lemon
1 garlic clove
1 tsp sea salt
1 tsp cumin
Freshly ground pepper
Directions:
Warm flat bread in the oven.
Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like.
Enjoy! .
To make humus:
Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power.
Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID**
In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like!
You can freeze the remaining chickpeas with some of the liquid.
Enjoy!
Erin Eats 