Curry Hummus Flat Bread with Tomato Chutney Recipe

Name: Curry Hummus Flat Bread with Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the tomato chutney: Heat the oil in a large saute pan over medium heat.
2
Add the onions and cook until very soft and slightly caramelized.
3
Add the garlic and cook 30 seconds.
4
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.
5
Remove from the heat and stir in the cilantro.
6
Let cool to room temperature.
7
For the hummus: Heat the oil in a medium saute pan over medium heat.
8
Add the onions and cook until soft.
9
Stir in the curry powder and cook for 1 minute.
10
Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated.
11
Stir in the cayenne and cool briefly.
12
Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth.
13
Add the parsley and pulse to incorporate.
14
Season with the lemon juice and more salt and pepper if needed.
15
Heat a charcoal or gas grill to high for direct grilling.
16
Brush the naan with some of the canola oil and season with salt and pepper.
17
Grill until golden brown on both sides and slightly charred.
18
Spread each piece of naan with some of the hummus and top with some of the chutney.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons canola oil, 1/2 yellow onion, thinly sliced, 3 cloves garlic, minced, 2 pints grape tomatoes, and more.

Yes, Curry Hummus Flat Bread with Tomato Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curry Hummus Flat Bread with Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions