Ingredients for Hummus
- 1 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup well-stirred tahini
- 2 garlic cloves, minced
- 2 tbsp extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 3 tbsp water
Ingredients for Harissa Chicken
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp paprika
- 1 tbsp spicy Harissa
- Salt & pepper, to taste
- 2 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
For Assembly:
- Handful of cherry tomatoes
- Paprika, to taste
- Watermelon radish (optional)
- Fresh parsley, to garnish
Instructions
- For the harissa chicken: Combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper. Pour this marinade into a ziploc bag. Seal and mix the ingredients together. Add the cubed chicken. Refrigerate for at least 3 hours. Add the chicken and marinade to a sauce pan and cook on medium heat for about 8-10 minutes.
- For the hummus: In a food processor, combine tahini and lemon juice and blitz for 1 minute, scrape the sides and bottom of the bowl then blit for 30 seconds more. Add the olive oil, minced garlic, cumin and salt and blitz for 30 seconds or until well blended. Then, add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1-2 minutes. To reach the perfect consistency, slowly add a splash of water and stir it in. Chill for at least 1 hour.
- To assemble: Add chilled hummus to a bowl and top it off with the sizzling hot harissa chicken. Drizzle some olive oil over the hummus, and garnish with fresh cherry tomatoes, radish, parsley and a whole lot of smoked paprika.
Gouda Together 