1. Preheat oven to 400 degrees F. Place naan bread on baking sheet and heat for one minute.
2. Cut each mini naan bread into quarters. Place on a serving plate.
3. Spread 1 tablespoon Sabra classic hummus on each piece of naan, sprinkle with crushed pistachios and top with dried apricot.
4. Drizzle with honey. Serve immediately or cover and refrigerate for up to 24 hours.