As many of you know I’m obsessed with hummus. But I hardly ever buy it as I’m so often disappointed by store bought hummus. If making it seems like too much effort for you I’ve included tips on how to choose a good quality hummus in this post. BUT, if you have a food processor and are using canned chickpeas making it is soooo easy.

My hummus recipe contains no oil and you can make it as thin or thick as you like by adding more or less water/ice to it. I’m also all for adjusting the quantities to suit you. I keep it light on the garlic and heavy on the lemon and tahini as that’s how I like it. I always drizzle oil or some sort of topping over it to serve. The topping this time is the whole meal, a delicious herby chicken salad. You can eat this with a fork or scoop it up with pita.

Shelling the chickpeas is totally optional but it does make for a smoother finished product. Weird personal information: my cat loves eating the shells. He actually begs for them, attaching himself to my leg until I give him some. Weirdo.

If you’re buying hummus it’s important to look for one with has a high percentage of chickpeas, some only contain 30% chickpeas and are mostly canola oil and water. The ingredients list should be chickpeas, tahini, lemon, garlic, salt in around about that order.

The salad on top of this hummus is so light, flavoursome and moreish. I love using lemon and herbs to create freshness with the golden chicken thighs. I hope you enjoy it too.

Serves 4 (half serve pictured)

Ingredients

Hummus

2x 400g cans of chickpeas

1-2 cloves of garlic, crushed (add one then add more to taste)

1/2 cup tahini

juice of two lemons

1 tsp salt

4 cubes of ice

50ml chilled water

Chicken 

4 chicken thighs

1 Tbs extra virgin olive oil

1 Tbs cumin seeds

1/2 a red chilli, finely chopped

1/4 tsp salt

1 clove of finely chopped garlic

Juice of 1/2 lemon

Salad

2/3 cup parsley leaves, roughly chopped

1/2 cup coriander leaves, roughly

1/2 cup finely chopped spring onion

1 Lebanese cucumber, 1-2cm dice

1 Tbs lemon zest

Juice of 1/2 lemon

Directions

Finely slice chicken thighs and mix with other ‘chicken’ ingredients, excluding the lemon. Set aside for 15 minutes to marinade while you make the hummus.

Hummus:  Shell the chickpeas by squeezing them from their skin and discarding the skin (optional). Place the chickpeas and garlic in a food processor and process for 2 minutes or until it looks like ‘meal’ ad the tahini, lemon juice and salt an then process for 3-5 minutes or until smooth. Check seasoning and adjust lemon garlic, salt and tahini as needed. With the machine running add the ice and the water, continue to process for another 3-5 minutes or until very smooth and silky. Set aside.

Pace a medium fry pan on medium high heat and once hot add the chicken. Grill for 5 minutes, stirring frequently or until goldn and cooked through. Turn of the heat and squeeze over lemon juice. Set aside.

Place all salad ingredients in a bowl and then add the chicken. Toss to combine.

To serve spread the hummus in a circle in the middle of your serving plate, make it wide enough to add the salad to the middle. Smooth out the hummus then pile the salad on top. Serve with your favourite flat bread or as part of a mezze.

HH. x