Hearty hummus
I love making and eating hummus so if you have never made it, give it a go. Hummus is so easy to flavour! This recipe uses leftovers from the chicken and chickpea roast.
Ingredients
- 200g/7oz leftover chicken and chickpea roast, cooled
- 2 tbsp tahini
- 50ml/2fl oz olive oil, plus extra for drizzling
- 1 lemon, juice only
- 3 ice cubes
- good pinch salt
- chopped fresh coriander, to garnish
To serve
- olive oil, drizzle
- warm pitta breads, sliced
- carrot and cucumber sticks
Method
Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender.
Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture.
Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks.
Recipe Tips
Adding ice to the hummus creates the most deliciously smooth dip – it’s totally worth a try!
