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Photo of Sumac chicken with hummus by WW

Sumac chicken with hummus

2 - 6
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Creamy home-made hummus is the perfect match for spicy strips of chicken and a simple salad.


Lemon juice

cup(s), (80ml)

Ground sumac

2 tsp

Ground paprika

1 tsp

Skinless chicken tenderloin

600 g

Canned chickpeas, rinsed and drained

240 g, (400g can)


1 tbs

Olive oil

2 tsp


1 clove(s), quartered

Baby spinach leaves

120 g, (4 cups)

Cherry tomatoes

125 g, halved

Red capsicum

1 medium, thinly sliced


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Combine half of the lemon juice with the sumac and paprika in a medium bowl. Add the chicken and toss to coat. Cover and set aside.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add the chicken and cook for 4–5 minutes each side or until cooked through.
  3. Meanwhile, heat the chickpeas in a small saucepan of boiling salted water for 3 minutes. Drain. Place the chickpeas, tahini, oil, garlic, remaining juice and 2 tbs water in a food processor and process until hummus is almost smooth. Season with salt and freshly ground black pepper.
  4. Serve the chicken with spinach, tomatoes, capsicum, hummus and lemon wedges.


Popular in Middle Eastern cooking, sumac is a ground, purple-red spice with a pleasant tangy flavour. It is available in the spice section of the supermarket.