Butternut Squash Hummus with Naan Bread Bites
| | Butternut Squash Hummus with Naan Bread Bites |
Ingredients
For the Naan Bread:
- 1cup warm water
- 1tablespoon active dry yeast
- 1/4cup sugar, plus 2 teaspoons
- 3tablespoons plain yogurt
- 1 egg, beaten
- 2teaspoons salt
- 4 1/2cups bread flour
- 1/4cup butter, melted
- 2teaspoons garlic powder
- Pinch of salt for each Naan bread bite
For the Hummus:
- 1 medium butternut squash, peeled and cut into large cubes
- 6tablespoons butter, browned
- 2 cans chickpeas, drained and rinsed(14 ounce cans)
- 1teaspoon baking soda
- 6cups water for chick peas
- 1cup tahini
- 2teaspoon cumin
- 6tablespoons lemon juice
- 4cloves garlic, minced fine
- 1 1/2teaspoons salt
- 2tablespoons ice cold water
- olive oil for drizzling
Instructions
Prep Naan Bread:
- Make the Naan Bread. In a liquid measuring cup, dissolve yeast and 2 teaspoons sugar in 1 cup warm water. Let stand about 10 minutes, until frothy. In a large bowl, combine the yeast, remaining ΒΌ cup sugar, yogurt, egg, salt, and enough flour to make soft dough, adding one cup at a time. (Important: Do not add the flour all at once.) When a dough ball can be formed, remove to a floured surface and knead for 6 to 8 minutes until dough becomes smooth. Place dough ball in a bowl, cover and let rise in a warm place for 1 hour.
For the Hummus:
- On a floured surface, place the dough ball. Divide the dough into 12 mini dough balls. Roll each ball out into 3-inch rounds. Lightly spray a grill pan with cooking spray. Over medium high heat, grill the naan bread until grill marks appear, about 3-4 minutes on each side. Repeat until the dough balls are used up. Brush naan bread bites with melted butter and sprinkle with garlic powder and a pinch of salt. Serves 8.
Finish Naan Bread:
- Make the Hummus. In a large skillet over medium high heat, melt the butter and cook until browned, about 8 minutes. Add the squash cubes and over high heat, cook until softened. Place the chickpeas and baking soda in a saucepan and cook over a high heat for 3 minutes. Add the water and bring to a boil, cook for about 20 minutes until tender. Drain chickpeas and place in a food processor along with the squash. Blend to form a paste. With the machine still running add the tahini, cumin, lemon juice, garlic and salt, then drizzle in the ice water and mix for another 2-3 minutes. Transfer to a bowl, cover and refrigerate until ready to serve. Then drizzle with olive oil before serving.