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Sumac chicken with hummus

Sumac chicken with hummus

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

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