Hummus With Chicken Recipe

Prepare chickpeas

If you want a very smooth hummus, remove the skins by gently rubbing the drained chickpeas between two clean dish towels or pinching skins off individually. This step is optional but yields creamier hummus.

Combine drained chickpeas, tahini, lemon juice, minced garlic, cumin, salt and pepper in a food processor.

With the processor running, slowly drizzle in 2 tablespoons olive oil and 2 tablespoons cold water (or reserved aquafaba from the chickpea can) until the mixture becomes smooth and creamy. Stop and scrape down the bowl as needed. Total processing time 1–2 minutes.

Taste and adjust seasoning: add more salt, lemon juice, or a tablespoon of water/olive oil to reach your desired consistency.

Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well in the center, drizzle 1 tablespoon olive oil and sprinkle smoked paprika for color.

Pat the chicken pieces dry with paper towels. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a large skillet over medium-high heat until hot, then add 1 tablespoon olive oil and swirl to coat.

Add the chicken in a single layer, leaving space so pieces sear rather than steam. Sauté, undisturbed for 2 minutes, then stir and continue cooking until chicken is cooked through and lightly browned, about 3–4 more minutes (internal temperature 165°F / 74°C for thickest pieces). Total 5–6 minutes depending on size.

Push the chicken to one side of the pan (or remove briefly if your pan is crowded). Add the minced garlic to the hot oil or empty area and sauté 20–30 seconds until fragrant but not browned.

Return chicken (if removed) and mix with garlic. Add chopped cilantro, 1 teaspoon fresh lemon juice and optional 1/4 teaspoon red pepper flakes. Toss for 30 seconds to combine and finish cooking. Taste and adjust salt/pepper if needed.

Spoon a generous layer (about 1/2 cup) of hummus onto each serving plate or a shared platter and spread into an even round, leaving a small well in the center.

Pile the sautéed chicken tips on top of the hummus, leaving some of the hummus visible around the edges.

Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and the remaining chopped parsley or cilantro. Serve with warm pita or flatbread for scooping.