Hummus is one of those snacks which packs a nutritional punch as it’s high in protein and fiber. However many of the commercial varieties are also loaded with fat. This recipe uses less oil and pumps us the flavor with fresh lemon and garlic. I like to serve it with warm grilled naan which only take a few minutes on the barbecue but adds such great texture to this dish. If you have tahini (sesame paste) on hand you can use it as a substitute for the olive oil.

• Ingredients
• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cups canned chickpeas, rinsed and drained
• 2 cloves of garlic, crushed
• 1 teaspoon salt
• 1 teaspoon cumin
• 4 naan
• 1/4 cup olive oil
• coarse sea salt

Directions:

In a blender, combine all the ingredients for the hummus and puree into a thick paste. The hummus should be thin enough to process but not runny. If it needs more liquid, you can add a little water, 1 tablespoon at a time until the desired consistency is reached. Spoon into a bowl and cover. Meanwhile, heat your barbecue to med-high. Place the naan bread directly onto the grill and brush the top with olive oil. Sprinkle with the coarse salt and grill for 2-3 minutes. Turn over and repeat the process. Remove the bread from the barbecue and using a pizza cutter or a knife, slice into wedges. Serve warm with the hummus.