Hummus Bar with Naan Crisps

What to do when you decide to have 10 people over last minute and need super easy appetizers that are going to work for everyone? A Hummus Bar. Duh!

Hummus Bar (my secret to feeding a group of people when I'm in charge of appetizers) from www.whatsgabycooking.com (@whatsgabycookin)

2-3 kinds of hummus, a big batch of tzatziki, some cubed feta, sliced cucumbers, roasted red peppers and artichokes all get scattered about on a large board and you’re almost done. Whip up some Stonefire naan wedges (recipe below) to complete the board and that’s it!

Hummus Bar (my secret to feeding a group of people when I'm in charge of appetizers) from www.whatsgabycooking.com (@whatsgabycookin)

It’s basically a naan chip that you can use to scoop up a bit of hummus, a dollop of tzatziki, and some feta, some cucumbers and construct the perfect bite. The naan chips are seasoned with a super simple paprika salt mixture and some olive oil. If you’re anti turning the oven on, you could do the naan chips on the grill too! Just place them over indirect heat and grill for a few minutes on each side until crispy and medium dark grill marks appear!

Hummus Bar (my secret to feeding a group of people when I'm in charge of appetizers) from www.whatsgabycooking.com (@whatsgabycookin)

Then, all that’s left to do is GO TO TOWN! Hummus Bar – CHECK!

Hummus Bar (my secret to feeding a group of people when I'm in charge of appetizers) from www.whatsgabycooking.com (@whatsgabycookin)

Hummus Bar

Hummus Bar

Ingredients

  • 1 recipe garlic hummus
  • 1 recipe red pepper hummus (same recipe as link above, but add 2 roasted red bell peppers)
  • 1 recipe Tzatziki
  • 1 cup cubed feta
  • Sliced roasted red bell peppers
  • Sliced cucumbers
  • Halved artichoke hearts
  • For the Naan Wedges
  • 2/3 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 3 Stonefire Original naan bread, cut into 8 wedges each
  • 3 Stonefire Whole Grain naan bread, cut into 8 wedges each
  • 2 tablespoon olive oil

Instructions

  1. On a large platter, arrange the dips and vegetables in individual small bowls.
  2. Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and paprika in a small bowl; set aside.
  3. Place the Stonefire naan bread wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
  4. Bake until the Stonefire naan bread is golden brown and crispy, about 12 to 15 minutes.
  5. Remove from the oven and immediately transfer the Stonefire naan bread wedges to a wire rack to cool. Can be served slightly warm or at room temperature
http://whatsgabycooking.com/hummus-bar/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Stonefire. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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10 Comments

  1. this looks great! My sisters and love hummus will have to do this sometime! We have been on a late craze of hummus ever since we made it for our chicken shawarma wraps and served it with vegan ranch dressing and hummus. (you can see it here: https://sprinkleofvanillasugar.wordpress.com/2016/08/21/ottolenghis-chicken-shawarma-with-vegan-ranch-dressing-paleo-gluten-free-dairy-free/) BUT a hummus bar? that is way cool! Thanks for the beautiful inspiration.

  2. Hi! Love your cooking. I got to know you through your collaboration with Emily and I’ve been recreating some of your recipes. Thanks for sharing!

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