Nadiya Hussain’s Spiced Chicken-Topped Hummus
Nadiya Hussain's homemade hummus has the perfect creamy texture and is topped with leftovers from a delicious chicken and chickpea traybake. As seen on Nadiya's Cook Once, Eat Twice on BBC2.
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Cook Once, Eat Twice
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Introduction
I love making and eating hummus and if you have never made it, give it a go. Hummus is so easy and so easy to flavour! I think you will absolutely love it.
Ingredients
| 200g | leftover chickpea and chicken traybake, cooled (see recipe below) |
| 2 tbsp | tahini |
| 50ml | olive oil, plus extra for drizzling |
| 1 | lemon, juice only |
| 3 | ice cubes |
| Good pinch of | salt |
| fresh coriander, for sprinkling | |
| To serve: | |
|---|---|
| warm pittas | |
| vegetable sticks |
Essential kit
You will need: a blender.
Method
Find the recipe for the chicken and chickpea traybake here.
Take your leftover vegetables and chickpeas, minus the chicken, and put into a blender. Shred the chicken and set aside.
Add your tahini, olive oil and lemon juice and blend the whole think till you have a broken-down mixture. Now add your ice cubes and blend till you have smooth, creamy mixture.
Pour into a flat serving dish and spread out. Sprinkle with coriander and the shredded chicken and drizzle over some olive oil. I love to serve this with warm pittas and vegetable sticks.
TIP: Adding ice to the hummus while making it creates the most deliciously smooth dip – totally worth a try!
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