Homemade Lemon Hummus with Baharat Chicken
I love this easy homemade lemon hummus. I could seriously eat it all the time!
1/4oz Baharat Spice Blend
1lbs Chicken Breast - cut into strips
15oz can of Chickpeas
Fresh Garlic to Taste
2 Bell Peppers
White wine vinegar
Salt & Pepper
Thinly slice the pepper into strips
Half cucumber and scoop out the seeds. Chop into small squares. In a bowl combine cucumbers, 2 tbsp of wine vinegar, 2tsp of sugar, and 1tsp of salt. Let sit until ready to serve.
Drain chickpeas, save about 1/4 cup of the chickpea juice you will need it later. In a blender or food processor add chickpeas, tahini, 3tbps of chickpea liquid (use more if needed), fresh garlic to taste (I use 3-4 cloves depending on the size), 3tbp of Olive Oil, 1tbp of White wine vinegar. Blend until Smooth. Season with Salt & Pepper.
Pat chicken dry, drizzle with oil. Season all over with Baharat Spice, salt and pepper.
Heat 1tbp of Olive Oil in a skillet on Medium-High. Cook peppers until they are crispy tender and browned in places. Season with Salt and pepper
Serve hummus, top with chicken, peppers, and cucumber topping.