chicken dippers with hummus
How to make chicken dippers with hummus recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
1 tablespoon plain flour
1 tablespoon chopped parsley
1 tablespoon chopped fresh coriander
300 g (10 oz) chicken mini-fillets
25 g (1 oz) butter
1 tablespoon olive oil
Hummus
1 garlic clove, finely diced
400 g (13 oz) can chickpeas, rinsed and drained
juice of ½ lemon
2 tablespoons tahini paste
3–4 tablespoons extra virgin olive oil
Method:
Mix together the flour and herbs on a plate, then toss the chicken strips in the herbed flour. Heat the butter and olive oil in a large frying pan, add the chicken and cook for 3–4 minutes on each side or until golden and cooked through.
Meanwhile, make the hummus. Place the garlic, chickpeas, lemon juice and tahini in a food processor or blender and blend until nearly smooth. With the motor still running, pour in the extra virgin olive oil through the feed tube and blend to the desired consistency. Serve the chicken with hummus for dipping.
For spiced chicken breasts with hummus:
Mix together 1 crushed garlic clove and ½ tablespoon each of paprika, dried thyme, cayenne pepper and ground black pepper in a small bowl, then rub over 4 boneless, skinless chicken breasts, about 150 g (5 oz) each.
Cook the chicken breasts under a preheated hot grill for 6–8 minutes on each side or until cooked through. Spoon 300 g (10 oz) ready-made hummus into a bowl. Serve the chicken with the hummus and a rocket salad. Total cooking time 20 minutes.
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