Chicken Dippers with Homemade Hummus

cook 10 mins
  • 1 tablespoon plain flour
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped coriander
  • 300 g (10 oz) chicken mini-fillets
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 1 garlic clove, finely diced
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • juice of 1/2 lemon
  • 2 tablespoons tahini paste
  • 3–4 tablespoons extra virgin olive oil
  • Mix together the flour and herbs on a plate, then toss the chicken strips in the herbed flour.
  • Heat the butter and olive oil in a large frying pan, add the chicken and cook for 3–4 minutes on each side or until golden and cooked through.
  • Meanwhile, make the hummus. Place the garlic, chickpeas, lemon juice and tahini in a food processor or blender and blend until nearly smooth. With the motor still running, pour in the extra virgin olive oil through the feed tube and blend to the desired consistency.
  • Serve the chicken with hummus for dipping.
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