Hummus Dip with Naan Soft Flatbread

I'd never tried a hummus dip I liked  - I'll admit I hadn't tried too many - until about a month ago at a potluck lunch. Charlotte Pulleiro of Canyon City shared her recipe for hummus which she uses as a dip for vegetables like carrots, celery, etc. The lemon and garlic sing in this recipe and you can adjust everything to taste, including the texture. I made the dip for a gathering and made some Naan, an Indian flatbread (as in India), to go with it. This dip is both a healthy and delicious snack!

Hummus

1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, reserve liquid
1/2 tsp. salt
1 garlic clove
1/4 C. lemon juice
1/4 C. olive oil
2 Tbsp. sesame seeds, or tahini (ground sesame seeds)

Place ingredients in blender, or food processor.  Blend until uniform adding bean liquid as needed.  Serve with vegetables, corn chips, pita chips or crackers.

Naan Soft Flatbread

2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)

Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 ½ hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time in a hot oven - try broil or 450 degrees (watch very carefully). Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.

Tip: Double the Naan recipe for a larger crowd. Cut into triangles if desired.