Summer Naan-wiches with Feta White Bean Hummus

Howdy y'all! Miss me yet? No worries, I'll be back in two weeks! Aren't my guest posters doing just the greatest jobs ever though? So much talent, I can't handle it! First was Natalie's patriotic sugar cookie cake, then Jessica's raw brownie bites, and finally Allie's blueberry mascarpone macarons! These ladies definitely know how to do up their desserts. But today, we're going to take a break from the sweet and dabble with some savory. And who better for the job, than Joanne of Eats Well With Others! Take it away girl!


If there's one thing I've learned from this winter --> summer transition (or should I call it the great migration from the Alaskan tundra to the African savanna), it's to be careful what you wish for.

All those weeks when we cursed the water cycle because SNOW! ICE! HAIL!?

Well, now we're still cursing them. Because HUMIDITY.


I've largely entered too-hot-to-function mode, which means turning on an oven to make dinner every night is a no-go.

Having access to a grill would be ideal, but I live in NYC where having enough personal outdoor space to house a grill is tantamount to a small miracle.

So, sandwiches. My summertime best friends.


One cannot live on peanut butter and jelly alone, though, so I've been trying to mix up my sandwich fillings and carb shells to keep things interesting.

My latest obsession involves whipping up a fresh batch of naan (though you could just as easily buy a package from the supermarket or a local Indian restaurant) and stuffing it with feta-infused white bean hummus and raw crunchy strips of carrots and swiss chard, both of which are in season at this time of year. What I love about this is that you can mix up the veggies depending on what's in your fridge or comes in your CSA that week.

Summer Naan-wiches with Feta White Bean Hummus

Ingredients:

2 cups cooked white beans
1/4 cup cilantro, minced
3 tbsp tahini
zest and juice of a Meyer lemon
pinch of red pepper flakes
1/2 cup feta, crumbled
1 tbsp olive oil
freshly ground black pepper and salt, to taste
2 carrots, thinly peeled with a peeler
1 bunch swiss chard, stems removed, leaves thinly sliced
sriracha or hot sauce for extra spice
4 slices naan

Directions:

In a food processor, combine the beans, cilantro, tahini, lemon juice, and red pepper flakes. Pulse to combine. Add in the feta cheese and olive oil, and pulse again. Season to taste with salt and black pepper.

Top each slice of naan with a generous slather of the white bean hummus. Fill each with equal amounts of carrots and swiss chard. Drizzle with hot sauce, to taste.

Adapted from Sprouted Kitchen