‘Things on hummus’ is one of my favourite go-to meals.
I love how the hummus doubles as a comfy accompaniment and a tasty sauce. Like mashed potato but with loads more flavour and none of the blood sugar crashes. Actually in my opinion it’s a million times better than mashed potato.
While my Irishman loves my hummus meals, I wouldn’t ever make him choose between hummmus and mashed spuds though because that would be sacrilegious.
Anyway back to this little dish. The avocado based sauce goes incredibly well with gently spiced chicken and some toasted pine nuts. I’ve kept it in a Middle Eastern-ish vibe with cumin and paprika, but it would be equally delicious with and Indian curry powder or a bit more spice with some Mexican chipotle chilli powder.
And of course you can always use store bought hummus instead of making your own.
Ingredients
- 450 g / 1 lb chicken thigh or breast fillets
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 200 g / 7 oz avo hummus or other hummus
- 1 bag baby spinach
- 1 tablespoon roast pine nuts
Instructions
- Slice chicken into bite sized strips. In a medium bowl combine cumin, paprika, 2 tablespoons oil and 1/4 teaspoon fine salt. Toss in the chicken to coat. If you have time to marinate longer pop in the fridge for up to a day before cooking. But I generally just go straight to the next step.
- Heat a large frying pan on a high heat. Add the spiced oiled chicken and cook, stirring often for a few minutes or until the chicken is browned on the outside and no longer pink in the middle. Remove from the heat.
- Divide hummus between 2 plates. Top with spiced chicken, drizzling over any oil from the pan.
- Plonk baby spinach on the side of the plate and scatter over the toasted pine nuts.