Recipes>Chicken Recipes
Nadiya Hussain’s Spiced Chicken-Topped Hummus
by Nadiya Hussain from Cook Once, Eat Twice
Easy
Serves 4–6
Total 15min
Prep 15min
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
Nadiya Hussain
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.
Tags
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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Ingredients
Method
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