Hummus and Chutney

For years I have been buying store bought hummus because it's quite tasty and you can find it locally made and organic (at least here in Denver),  why bother making it myself?  The answer….home made is SO MUCH BETTER!   I find this to be the case time and time again, we get use to our store bought sauces, dressings, marinades etc. and forget that making your own is not only easy and less expensive,  the flavor is unbeatable!  I happened to have a couple of cans of chickpeas just waiting to become something in my pantry when I heard Booby Flay say "tahini is a main ingredient in hummus...[which is just sesame seed butter], but you could also replace it with any other nut butter you'd like…"  This piqued my interest, I never have tahini on hand but almond butter?, yep got it.  I got in the kitchen and whipped up some of the best hummus I have ever tried! Since I was indulging in an episode of Booby Flay BBQ addiction and had about a millions cherry tomatoes laying around (from my beautiful garden) I also made his tomato chutney, which was equally delicious (freezes well to boot).

The recipes below are from Bobby Flay BBQ Addiction:
I replaced the tahini with almond butter and used ciabatta instead of flat bread.

Tomato Chutney:
2 tablespoons canola oil
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
2 pints grape tomatoes
1/4 cup apple cider vinegar
3 tablespoons light brown sugar
Pinch of allspice
Pinch of cinnamon
Salt and freshly ground pepper
2 tablespoons chopped fresh cilantro


Hummus:
2 tablespoons canola oil
1/2 small yellow onion, finely diced
2 teaspoons mild curry powder
1/8 teaspoon cayenne powder
Two 15-ounce cans chickpeas, drained, rinsed and drained again
1/3 cup tahini
2 tablespoons olive oil
1 to 2 teaspoons honey
Salt and freshly ground pepper
1/4 cup chopped fresh parsley
Lemon juice, as needed
6 pieces naan
Canola oil, for brushing
Directions
For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.

For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.

Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.

Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.

Spread each piece of naan with some of the hummus and top with some of the chutney.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/curry-hummus-flat-bread-with-tomato-chutney-recipe/index.html?oc=linkback