Artichoke Hummus With Dukkah And Crispy Chickpeas, Baked Garlic And Herb Panaji Naan Minis

You can substitute nuts like chopped almonds, sesame seeds, coriander and cumin for the Dukkah spice mix
Serves
6

Ingredients

For the hummus

  • 2 ½ cups canned chickpeas, drained and rinsed well
  • 2 tbsp tahini
  • 1 large garlic clove, minced
  • ¼ cup fresh lemon juice
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 ½ cups marinated artichoke hearts, well drained and patted dry
  • Fine sea salt and freshly ground black pepper, to taste
  • 3 tbsp dukkah spice mix, for garnish

For the spiced crispy chickpeas

  • 2 tbsp rice flour
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp fine sea salt
  • 1 ½ cups canned chickpeas, drained and rinsed well
  • ¼ cup vegetable oil, for shallow frying

For the baked garlic and herb Panaji Naan Minis

  • 4 tbsp olive oil
  • 1 medium garlic clove, finely minced
  • 2 tsp very finely minced fresh rosemary
  • 2 tsp very finely minced Italian flat leaf parsley
  • 16 Panaji Naan Minis
  • Olive oil, for finishing

Cooking Steps

Make the hummus

In the bowl of a food processor combine the chickpeas, tahini, garlic, lemon juice, smoked paprika, cumin, artichokes, salt and Process until smooth, about 3 minutes.

Make the spiced crispy chickpeas

In a medium bowl, combine the flour, paprika, coriander and salt. Add the chickpeas and toss to coat. Heat the oil in a large saute pan over medium heat. Add the chickpeas and cook, tossing from time to time for about 5 minutes, or until crisp and golden. Transfer to a paper towel lined baking tray and sprinkle with extra sea salt and smoked paprika.

Make the baked garlic and herb Panaji Naan Minis

Preheat the oven to 375 F. In a small bowl combine the oil, garlic, rosemary and parsley. Mix with a fork mashing the garlic and herbs into the oil. Place the naan onto a parchment lined baking tray and brush the tops with the garlic and herb oil. Bake the naan for 5 to 6 minutes or until heated through and lightly toasted.

To serve

Transfer the hummus to a shallow serving bowl. Sprinkle with the dukkah and scatter the chickpeas over the top. Serve with the warm baked garlic and herb Naan Minis.