Sumac chicken with hummus
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Creamy home-made hummus is the perfect match for spicy strips of chicken and a simple salad.
Ingredients
Lemon juice
⅓ cup(s), (80ml)
Ground sumac
2 tsp
Ground paprika
1 tsp
Chicken tenderloin
600 g
Canned chickpeas, rinsed and drained
240 g, (400g can)
Tahini
1 tbs
Olive oil
2 tsp
Garlic
1 clove(s), quartered
Baby spinach
120 g, (4 cups)
Cherry tomatoes
125 g, halved
Red capsicum
1 medium, thinly sliced
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.