Sumac chicken with hummus
⅓ cup(s), (80ml)
Canned chickpeas, rinsed and drained
240 g, (400g can)
1 clove(s), quartered
Baby spinach leaves
120 g, (4 cups)
125 g, halved
1 medium, thinly sliced
1 medium, wedges, to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Serve the chicken with spinach, tomatoes, capsicum, hummus and lemon wedges.