Middle Eastern · medium
Hummus Chicken Plate
Seared spiced chicken served over a bed of silky homemade hummus with pine nuts, olive oil, and warm spices. Restaurant-quality at home.
- 35 min
- Total
- 4
- Serves
- $17.50
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteKids love hummus for dipping. Serve chicken sliced thin with pita triangles and cucumber sticks on the side.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Chicken Thighs1 1/2 lbs
- Canned Chickpeas (drained)15 oz
- Tahini3 tbsp
- Lemon1
- Garlic Cloves2 cloves
- Extra Virgin Olive Oil3 tbsp
- Pine Nuts (optional)2 tbsp
- Pita Bread4
- Paprika1 tsp
Method
- 01
Make hummus: blend drained chickpeas, tahini, lemon juice, garlic, ice water, and salt in a food processor until ultra smooth, about 3 minutes.
- 02
Season chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
- 03
Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden and cooked through. Rest and slice.
- 04
Spread hummus on plates, top with sliced chicken, toasted pine nuts, a drizzle of olive oil, and paprika. Serve with warm pita.
- 480
- Calories
- 36g
- Protein
- 28g
- Carbs
- 26g
- Fat
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