Growing up this meant piling into my grandparent’s home, gathered around aunts, uncles and cousins to play UNO and smash some of Grandpa’s infamous mashed potatoes.
While there's certainly still these moments, family dinner has now come to mean some of our wonderful friends gathering to cook dinner and spend time with each other. My hubs and I have been blessed with incredible co-workers and friends on our team at OU that bring us great joy to spend time with. And last week we got together for such a family dinner.
Unlike most meals, the appetizer was the star of the show for me this night: made-from-scratch hummus and naan bread. During the preparation, my hubby in his incredible wit asked “what’s goin’ naan?”Such a jokester.
Naan Breadservings: about 15-20 pieces
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tbs milk
1 egg, beaten
2 tsp salt
4.5 cups bread flour
2 tsp minced garlic
1/4 cup butter, melted
- Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough.
- On lightly floured surface, knead 6-8 minutes, or until smooth. Place dough in well-oiled bowl, cover with a damp cloth, and let rise 1 hour or until dough has doubled in volume. [make the hummus while you wait!]
- Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball.
- Roll into balls and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
- Preheat grill to high heat.
- At grill side, take one ball of dough at a time and roll into a thin oval. Lightly oil grill. Place as many pieces of dough on grill as will fit and cook for 2-3 minutes, or until puffy and lightly browned.
- Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned, another 2-3 minutes.
- Remove from grill and keep warm until all the naan is finished.
Lemon, Rosemary + Garlic Hummus
servings: about 2 cups
1 16 oz. can of chickpeas, drain and reserve liquid
Zest and juice of half a lemon
1/4 cup EVOO
1-2 cloves of garlic (depending on desired flavor)
1 TBS fresh rosemary or 2 tsp dried rosemary
Salt and pepper to taste (will need a decent amount of salt)
- In a food processor, combine all ingredients, except for the reserved liquid.
- Blend/pulse until desired consistency. If more liquid is needed, add reserved liquid from beans, 1 TBS at a time.
- Place in serving dish and refrigerate until ready to eat.
Serve with the piping hot naan and savor the warmth of the bread mixing with the cool consistency of the hummus. So delish!
Side note: I’m not sure how well yeast and I work together yet so I was initially skeptical of trying this recipe. It never double in size for me but the end result still turned out perfect.