Lately I’ve been eating lighter dinners, following a fruit-yoghurt smoothie. You could say it’s part of a diet, but in truth, I’ve gotten so used to extremely late lunches partly due to work, partly due to church that it’s somewhat evolved into a heavier lunch and two mini-meals for breakfast and dinner.
This is a great snack for kids, but also if you’re just plain ol’ lazy but looking for something to fill you up with a small portion. It’s also decent with protein so it limits the amount of carbs you intake, especially if you’re hungry from a workout. The protein should help build muscle.
My disclaimer is that I did not make the naan. Trader Joe’s did. Naan is a type of Indian bread, not to be confused with paratha or chapati. Interestingly enough, naan is originally from Iran, and the fluffier version is Persian. Paratha is somewhat of the “Indian croissant” with multiple layers stretched in. The bread is than greasily “pan fried” and can be cooked with egg, onion, and even with cheese. I will definitely be eating at least two or three a day when I go back to Asia in a few weeks, with chicken or fish curry. Chapati seems to be more of like the Indian tortilla but can be considered the SE Asian version of naan. More information can be found on the link above from Wikipedia. I personally do not have a recipe for naan, but my friend Shanna has one off her Curls & Carrots blog. Please definitely check her out if you want the recipe and let me know how it goes!
I did however, make my own hummus. Again, supplied by Trader Joe’s, I used canned garbanzo beans. They already have salt added to it, but I found that I needed to add just a wee bit more. I have made hummus from scratch using dried garbanzo beans and boiling them. Garbanzo beans are also called chick peas, and I love eating them just boiled, strained, and then dumped on a salad. In Malaysia, they are roasted and served in a paper cone. At least…they were back when I was just a toddler/elementary school kid. This snack was called kacang puteh. It was slightly salted and super yummy! Here is the recipe for the hummus – all you need is a blender or even better, a mortar & pestle.
Ingredients: Sesame Hummus
- 1 can of cooked garbanzo beans, salted
- 2-3 tablespoons of sesame oil (original recipe calls for olive oil)
- salt for taste
- cracked pepper for taste
Directions: Sesame Hummus
- Open and drain the can of garbanzo beans, rinse once with hot water.
- Place in blender and add in sesame oil. Blend until fine consistency – will have to constantly shake and re-scrape the mixture down to the bottom. (In this case, mortar and pestle work much better). If using a mortar and pestle, depending on size, fill up with garbanzo beans until 3/4ths full to prevent spillage. May have to do several batches pending how many people you are serving.
- Sprinkle with salt and crack pepper over to taste. Add extra sesame oil for that extra flavor (although sesame oil is already quite pungent as it is).
- *Optional: purchase pre-fried shallot bits or slow-fry minced shallots in heavy oil and drain. Add these by the teaspoon to the hummus for a sesame-onion flavored hummus.
It’s definitely a more Asian twist to the hummus. But it goes really well with paratha or naan. This is goes especially well with the Trader Joe’s garlic naan above. You can throw the naan into the toaster oven after pre-heating it for ten minutes. While it says to put it in frozen, I found that defrosting the naan keeps it a bit more fluffier and moist during the reheating process.
There it is for a quick snack! Hope you find some use for this on your next unexpected craving!