Not to be, like, DRAMATIC or anything, but I think that this is my favoritest thing I have ever created.
Like, I literally can’t stop eating it. The type of can’t-stop-eating-it where I was late to pick up my husband from school because I was eating hummus and naan chips and couldn’t actually bring myself to leave it. The kind of can’t-stop-eating-it where THIS would be the appetizer I’d serve to Giada if she ate dinner at my house. It’s a big deal, guys. This stuff is good.
And hey, if you’re into the whole Superbowl thing that’s happening this weekend? This is a PERFECT appetizer for that.
But tell me, friends. Honest heart-to-heart here. Is it ugly? Is this cheesy, paradisiacal bean spread sort of homely-looking? I worry, you know, sending this only child of mine out into the interweb wilderness, unable to fend for itself against the prettier bean spreads.
Regardless, looks matter not when it comes to this guy.
Let’s break it down now, y’all:
- Hummus. See, the real secret to the creamiest, smoothest hummus is peeling the skin off the chickpeas. I KNOW, that’s not what you wanted to hear. It’s the most painstaking activity and it makes you want to shove carrots into your eyes and call it a day but listen. Pop on some Netflix and go to town and 10-20 minutes of your life will have been put towards one of the greatest efforts of mankind. Smooth hummus. Even peeling just half of the chickpeas makes a huge difference. But, if texture isn’t really a big deal to you, don’t worry about the peeling. You do you, leave the peely-shell-skin things on and eat that chunky hummus. It’ll still be totally delish.
- That Whole Chipotle-Cheese Part. Not only is this hummus infused with some adobo sauce from a can of chipotle chiles for that ridiculously delicious smoke flavor & kick of heat, but ALSO –> chipotle gouda cheese is sprinkled on top. You guys, listen. IT IS UN. FREAKIN’. REAL. Unreal. I found chipotle gouda the other day at Sprouts, and now that I’ve tried it I just don’t know that I’ll ever be able to live a day without it. If you can’t find any chipotle gouda where you live, try pepper jack or smoked gouda and add an extra little drizzle of adobo sauce on top. SOOOO YUMMMYYY. I can’t stand it.
- Naan Chips Smothered in Brown Butter. These are seriously simple. You just grab some whole wheat naan from the grocery store, cut into little triangles, bake in the oven until just crispy but still slightly soft, brown some butter, brush it on, boom. Most addicting, easiest chip ever. (Don’t worry, there will be more detailed instructions below ;))
Serves 4-6 as an appetizer
2 cans chickpeas, drained & rinsed (& peeled if desired)
1/2 c + 2 T olive oil
1 clove garlic
4 T adobo sauce, from a can of chipotle peppers
1 T water
juice of 1/2 lemon
1 t course sea salt
1/4 t paprika
1/3 c (or more!) shredded chipotle gouda, pepper jack, or smoked gouda cheese
for the naan chips:
6 whole wheat naan breads
6 T salted butter
For the naan chips –
Preheat oven to 300. Cut the naan breads into halves lengthwise, then quarters, then those quarters into halves, so that you have a bunch of little triangles. Lay out on a baking sheet and bake for about 15 minutes, until the pita chips are crispy but still slightly soft. Let cool.
In a skillet on medium heat, melt the butter. Once it’s fully melted, it’ll start making popping noises. Once those popping noises subside, wait 1-2 minutes and then take off the heat. The bottom of the skillet will have little brown speckles, and that’s exactly what you want. Brush the brown butter onto the pita chips.
For the hummus –
In a food processor, combine the chickpeas, garlic, tahini, adobo sauce, water, lemon juice, salt, and paprika. Pulse until smooth. While the food processor is running, carefully drizzle in the olive oil last.
Set oven to broil. Scoop the hummus out of the food processor and into a small, oven-safe dish. Sprinkle it with the gouda cheese and place in the oven on a middle rack. With the oven door slightly ajar, keep an eye on the hummus and take out just after the cheese has melted, about 1-2 minutes.
Serve! I think it tastes best when it’s at room temperature or warm.