Indian Inspired Hummus Dip

Indian Inspired Hummus Dip

Ingredients

CRUNCHY OLIVES

1 C olives

1 tbsp olive oil

½ tsp Epicure Garlic & Onion Nutritional Yeast Topper

¼ tsp Epicure Roasted Garlic Aioli

¼ tsp Epicure SPG

CRUNCHY CHICKPEAS

1/2 C chickpeas

1 tbsp Epicure Butter Chicken

1 tbsp olive oil

NAAN BREAD

2 pieces Naan Bread

1 tbsp olive oil

1 tsp Epicure Smoked Paprika

¼ tsp Epicure Roasted Garlic Aioli

HUMMUS

1 can chickpeas(minus 1/2 C used for crunchy chickpeas)

3 tbsp Epicure Butter Chicken

1 tbsp Tahini paste

¼ C water

¼ C olive oil

Juice from 1 lemon

PARSLEY SALAD

¾ C chopped parsley

2 tsp olive oil

½ tsp Epicure Smoked Paprika

¼ tsp Epicure SPG

¾ C cocktail tomatoes

¼ C chopped red onion

Juice of ½ lemon

1/3 C chopped cucumber

DIRECTIONS

Preheat oven to 400F.

CRUNCHY OLIVES

Mix olives, oil, Garlic & Onion Nutritional Yeast Topper, Roasted Garlic Aioli and SPG and place on Sheet Pan lined with silicone liner. Put in the oven for 20-25 minutes.

CRUNCHY CHICKPEAS

Mix 1 tbsp Butter Chicken seasoning with ½ C chickpeas and olive oil.

Place on Sheet Pan lined with silicone liner, bake for 25 minutes.

Prepare Naan bread.

Mix olive oil, Smoked Paprika, Roasted Garlic Aioli, using silicone basting brush spread mixture on bread. Cut into finger like pieces and bake for 8-10 minutes.

Place remaining, rinsed and drained chickpeas in food processor/blender, add the rest of  Butter Chicken Seasoning, Tahini paste, water and oil, blend well.

Plate your hummus.

Using 2 in 1 Citrus Press juice 1/2 lemon.

Mix chopped parsley with olive oil, Epicure Smoked Paprika, Epicure SPG, cut in half cocktail tomatoes, chopped red onion and lemon juice.

Place your parsley salad on top of hummus.

Top with chopped cucumber, roasted chickpeas and olives.

Sprinkle with Epicure Sesame Crunch Topper.