Directions

To prepare mini naan rounds:

1. Arrange mini naan rounds on a baking sheet lightly sprayed with cooking spray.
2. In a 350°F (176°C) oven bake mini naan rounds for 8-10 minutes, or until toasted.
3. Remove from oven and arrange on a serving platter to be topped.

Avocado Hummus Naan Bites

1. In a frying pan on medium heat, cook pine nut seeds in 1 tsp of oil for about 2-3 minutes.
2. Spread Summer Fresh Avocado Hummus on mini naan rounds, and top with pine nuts, roasted red pepper strips, a drizzle of olive oil, and salt & pepper to taste.

Sweet Potato Hummus Naan Bites

1. In a medium bowl, combine the ricotta cheese, Italian seasoning, honey, and sea salt to taste.
2. In a frying pan on medium heat, cook pumpkin seeds in 1 tsp of oil for about 2-3 minutes.
3. Chop dried cranberries into small pieces.
4. Spread Summer Fresh Sweet Potato Hummus on mini naan rounds, and top with ricotta cheese mixture, pumpkin seeds, and chopped cranberries.

Roasted Garlic Hummus Naan Bites

1. Roast pecans in a frying pan on medium heat for 3-4 minutes. Allow to cool and chop coarsely.
2. Slice brie into 1-inch wedges. Spread Summer Fresh Roasted Garlic Hummus on top of mini naan rounds and place a slice of brie on each one. Bake in 350°F (176°C) oven for 5-10 minutes, or until brie is melted.
3. Remove from oven and top each naan bite with cranberry sauce, roasted pecans, and parsley. Serve while warm for best flavour.

Roasted Red Pepper Hummus Naan Bites

1. Mix a container of Summer Fresh Roasted Red Pepper Topped Hummus so the topping is combined with the hummus.
2. Spread Summer Fresh Roasted Red Pepper Topped Hummus on each mini naan round, and top with Kalamata olives, roasted red pepper strips, and feta cheese.
3. Bake in a 350°F (176°C) oven for 5-10 minutes, or until mini naan rounds are lightly browned.

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