There’s a bar Brad and I like to go to called The Sinking Ship. It’s one of our favorite bars, especially now that Indy FINALLY passed a no smoking ban in bars. They have really great, different beer and surprisingly, for a bar, they have really great food. A few weeks ago, we went there to watch one of the Stanley Cup hockey games and hadn’t planned on getting food, but after a few beers my stomach started grumbling (this happens very often). So we decided to split an appetizer. From the second I looked at the menu, I knew I wanted to get their hummus and garlic naan. Luckily, Brad was in the mood for something he doesn’t usually eat and he agreed to get it. It was like heaven. Flat yet fluffy bread with a kick of garlic and one of the best things of hummus I’ve ever had.
The next day I was determined to replicate it.
I did some searching and found a recipe for roasted garlic naan from one of the food blogs I follow and the same for the hummus. I don’t know if you have ever tried to make hummus on your own, but it’s shockingly easy. All you have to do is throw a bunch of ingredients into a food processor, pulse it for a bit and you’re done. Literally… that’s it.
The naan was a little more time consuming only because it’s a bread and bread has to rise, but it was not difficult by any means. I got a little stressed though because I cooked the naan in the middle of making dinner so it was sort of a chaotic disaster, but everything ended up getting cooked properly so apparently I am an excellent multitasker!
You could really get creative with the hummus too! You add some roasted garlic instead of raw, you could roast up some red pepper and throw that in there, I’ve seen spinach and artichoke hummus so you could add some spinach and artichokes in there, you could add some roasted jalapenos… there are tons of possibilities!!
Naan and hummus make a great appetizer and a great snack. I packed up some of this tasty combo for my mid-morning chow down at work the next day and it was perfect!
Roasted Garlic Naan
Adapted from Eat, Live, Run
Makes 4 naan breads
1 1/2 cups warm water
1 tsp dry active yeast
3-3 1/2 cups all purpose flour
1 1/2 tsp salt
1/2 tsp sugar
4 cloves of garlic
1/4 cup olive oil
Combine yeast, water and sugar. Let it sit for about 5 minutes until the yeast dissolves.
In a bowl of a Kitchen Aid mixer, combine the water/yeast mixture and 1 1/2 cups of the flour. Mix on low speed for about 3 minutes. Add the rest of the flour and the salt and mix on medium for about 6 minutes (she said to mix on high but all the ingredients went everywhere so I just did it on medium). The dough will start to pull away from the sides of the bowl, when that happens, it’s ready!
Remove from that bowl and place in another, well oiled bowl. Cover with plastic wrap and let it rise for 2 hours. It should double in size.
When the dough is done rising, turn it out onto a floured surface. Cut the dough into 4 pieces. Flatten out each section out with your hands into a rectangular shape. Drizzle with water and press your fingertips into it. Lay each loaf on a parchment lined baking sheet and bake for 10 minutes at 475.
To roast the garlic:
In a ramekin, add the garlic and the olive oil, cover with foil and roast for 30 minutes at 400. You can do this while the dough is rising. When it’s done, and the bread is done, discard the garlic cloves and brush on the garlicky olive oil!
Adapted from A Couple Cooks
1 can of chickpeas, drained
1/4 cup tahini
2 cloves of garlic
1/4 cup olive oil
2 lemons, juiced
1 tsp cumin
1/4 tsp cayenne pepper
Salt and Pepper
1/2 cup water
In a food processor, combine everything but the water. Pulse until everything is roughly chopped. Turn the food processor back on and slowly drizzle in the water until blended and at desired consistency. Add any other seasoning you would like, then you are done!