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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.

From the book

Nadiya Hussain

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.

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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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From the book: Cook Once, Eat Twice

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