Hommous With Chicken Recipe

Prepare the chickpeas: drain and rinse the canned chickpeas. For extra-smooth hommous, remove a few skins by rubbing the chickpeas between your hands or pinch them off one by one (optional).

In a food processor, add the drained chickpeas, tahini, 3 tablespoons lemon juice, smashed garlic, 2 tablespoons olive oil, ground cumin, and 3/4 teaspoon salt.

Process on high until the mixture is mostly smooth, about 1 to 2 minutes. Scrape down the sides of the bowl with a spatula.

With the processor running, add cold water 1 tablespoon at a time (about 1–2 tablespoons total) until the hommous reaches a creamy, spreadable consistency. Taste and adjust salt or lemon if needed.

Transfer the hommous to a shallow serving bowl or plate. Use the back of a spoon to create a shallow well in the center for the chicken. Drizzle 1 tablespoon extra-virgin olive oil over the surface and sprinkle 1/2 teaspoon paprika for color.

Prepare the chicken: pat the 2 chicken breasts dry with paper towels. If they are very thick, butterfly or slice horizontally to an even thickness (about 1/2–3/4 inch) for quick, even cooking.

Season both sides of the chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and allow it to warm until shimmering but not smoking (about 1 minute).

Add the chicken breasts to the skillet. Cook undisturbed for 4–5 minutes until the underside is golden brown.

Flip the chicken and reduce heat to medium. Add the minced garlic around the chicken and sauté for 30–45 seconds until fragrant, taking care not to burn the garlic.

Add 2 tablespoons fresh lemon juice and 1/4 cup chopped cilantro to the pan. Spoon the pan juices over the chicken and cook for another 3–4 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Optional: stir in 1 tablespoon unsalted butter to the pan, spoon it over the chicken for a glossy finish and richer flavor. Remove the chicken to a cutting board and let rest 3–5 minutes.

Slice the chicken against the grain into 1/4–1/2-inch thick slices.

Spoon or spread the prepared hommous on a large plate or individual plates, creating a shallow well in the center or off to one side.

Arrange the sliced cilantro-lemon chicken over the hommous.

Drizzle any reserved pan juices over the chicken and hommous. Garnish with extra cilantro sprigs and serve with lemon wedges on the side for squeezing.

Serve warm with pita bread, flatbread, or a green salad. Leftover hommous can be refrigerated in an airtight container for up to 4 days; chicken for up to 3 days.