Hummus with chicken
2 servings
60 minutes
This is how hummus is prepared in the Moscow hummusia "Abu Ghosh". It is better to take thigh fillet - it has more flavor, fat and juices. It will be more boring with chicken breast. The fillet should be cut into strips, but you can also cut it into random pieces, if this is more convenient. Then fry it in sunflower oil over medium heat until done. Put the finished fillet on hot hummus and sprinkle with spices on top. There are a lot of spices here - you don't need to be afraid of this, they are selected in such a way that the taste of chicken and the taste of hummus remain in place , it just becomes a little more complex. This is a hot hearty snack, if you eat this hummus with a flatbread, you get a full lunch
1
Soak the chickpeas in plenty of cold water and leave them overnight.
- Chickpeas: 45 g
- Water: 15 ml
2
In the morning, drain the water, rinse the chickpeas, and fill with clean water.
- Chickpeas: 45 g
- Water: 15 ml
3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are fully soft (about 30-40 minutes).
- Chickpeas: 45 g
- Water: 15 ml
4
Drain the water and put the chickpeas in a colander.
- Chickpeas: 45 g
5
Put boiled chickpeas and tahini in a blender bowl, add salt, garlic, lemon juice, and 15 ml of cold water - blend until smooth paste.
- Chickpeas: 45 g
- Tahini: 50 g
- Salt: 1 g
- Garlic: 2 g
- Lemon juice: 5 ml
- Water: 15 ml
6
Cut the chicken thigh fillet into medium strips and fry in vegetable oil over medium heat until cooked.
- Boneless chicken thigh fillet: 150 g
- Vegetable oil: 10 ml
7
Place the ready hummus on a plate, top with chicken, olive oil, and spices.
- Olive oil: 10 ml
- Mixed peppercorns (four peppers): 2 g
- Ground coriander: 1 g
- Cumin: 1 g
- Ground cardamom: 1 g
- Curry powder: 1 g
- Ground cloves: 1 g
