Grilled Chicken with Warm Red Pepper Hummus Sauce (Gluten Free)
This recipe uses store cupboard ingredients - chickpeas, jarred peppers and tahini - to create a showstopper dish perfect for treating yourself or your friends and family.
If you've never tried warm hummus, prepare to have your mind blown. This version uses roasted peppers to add a touch of sweetness and a pinch of chilli for kick. I topped mine with char-grilled broccoli and chicken but this sauce is really versatile - use it as a dip for veg or pita, as a sandwich filler, tossed through pasta, the list goes on...
Grilled Chicken with Warm Red Pepper Hummus Sauce
Serves 4
olive or rapeseed oil
4 skinless chicken breasts
1 large onion, roughly chopped garlic
2 cloves, finely chopped
1 tsp cumin seeds
1 x 400g tin chickpeas, drained
1 jar roasted peppers, drained
2 tbsp tahini
1 lemon, juice only
pinch chilli flakes
200g tenderstem broccoli, halved
sea salt and freshly ground black pepper
For the hummus, heat a glug of oil in a small pan and add the onion and a little seasoning. Cook over a medium heat for 8 minutes until soft, then add the garlic and cumin seeds, and cook for another minute.
Add the chickpeas, peppers and 100ml of water, and simmer gently for 2 minutes. Add the tahini and lemon juice and take off the heat. Blitz with a hand blender until completely smooth. Alternatively, tip into a food processor, whizz until smooth then tip back into the pan. Season really well with salt and pepper and the chilli flakes then keep warm over a very low heat.
Bash the chicken breasts between two pieces of baking paper until about 1cm thick, drizzle with the remaining oil and season with salt. Heat a large griddle pan over a high heat and cook the chicken breasts for 4-5 minutes on each side until well coloured and cooked through. Season with pepper, rest wrapped in tin foil for 5 minutes, then slice.
Toss the broccoli with a little oil and season with salt and pepper. Add to the griddle pan which you used to cook the chicken and cook, turning occasionally whilst the chicken rests.
Divide the hummus sauce between 4 plates, put the broccoli on top, followed by the sliced chicken and any resting juices.
If you've never tried warm hummus, prepare to have your mind blown. This version uses roasted peppers to add a touch of sweetness and a pinch of chilli for kick. I topped mine with char-grilled broccoli and chicken but this sauce is really versatile - use it as a dip for veg or pita, as a sandwich filler, tossed through pasta, the list goes on...
Grilled Chicken with Warm Red Pepper Hummus Sauce
Serves 4
olive or rapeseed oil
4 skinless chicken breasts
1 large onion, roughly chopped garlic
2 cloves, finely chopped
1 tsp cumin seeds
1 x 400g tin chickpeas, drained
1 jar roasted peppers, drained
2 tbsp tahini
1 lemon, juice only
pinch chilli flakes
200g tenderstem broccoli, halved
sea salt and freshly ground black pepper
For the hummus, heat a glug of oil in a small pan and add the onion and a little seasoning. Cook over a medium heat for 8 minutes until soft, then add the garlic and cumin seeds, and cook for another minute.
Add the chickpeas, peppers and 100ml of water, and simmer gently for 2 minutes. Add the tahini and lemon juice and take off the heat. Blitz with a hand blender until completely smooth. Alternatively, tip into a food processor, whizz until smooth then tip back into the pan. Season really well with salt and pepper and the chilli flakes then keep warm over a very low heat.
Bash the chicken breasts between two pieces of baking paper until about 1cm thick, drizzle with the remaining oil and season with salt. Heat a large griddle pan over a high heat and cook the chicken breasts for 4-5 minutes on each side until well coloured and cooked through. Season with pepper, rest wrapped in tin foil for 5 minutes, then slice.
Toss the broccoli with a little oil and season with salt and pepper. Add to the griddle pan which you used to cook the chicken and cook, turning occasionally whilst the chicken rests.
Divide the hummus sauce between 4 plates, put the broccoli on top, followed by the sliced chicken and any resting juices.
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