The problem with tonight's recipe? Not enough picture to show you all exactly how delicious this is! I had to do the photo shoot as fast a I could because I couldn't wait to eat! It all started when one of my colleagues at work offered to me some hummus. I've had it before, ages ago and figured why not? I was hooked. I started brainstorming my next recipe and decided to pay a visit to the store that made and carried the hummus, Holy Land. Once again, one of those scenarios where I have been there ages ago just didn't realize the good stuff available until I needed it. We picked up some lunch there and the inspiration for this recipe was born, I think tandoori chicken can do that to you. The girls and I plan to return for lunch again and it will be my go to hummus should I skip making my own (the stuff takes time to make, no joke).
Whether a recipe is easy or not does not usually make a difference to me but I have to say the simplicity of this one raised an eyebrow for me. Store bought hummus is totally fine if you prefer, if you are a local, Holy Land is highly recommended for their hummus and pita bread. If you choose to make your hummus (you totally should!) be warned you will need to plan ahead a bit. Nothing complicated I assure you, but soaking chickpeas is not a five minute thing unfortunately. Last words, I totally took the family by surprise with this one. They didn't expect to like this as much as they did. I think I might have been more excited to share this one with them verses eating it myself. Sometime you can just feel it when you have got the right combinations going for you.
Broiled Chicken & Peppers with Hummus
- 1/2 cup dried chickpeas
- 2 quarts water
- 1/8 tsp baking soda
- 3 Tbsp lemon juice
- 6 Tbsp tahini
- 2 Tbsp extra-virgin olive oil
- 1 small garlic clove, pressed
- 1/2 tsp salt
- 1/4 ground cumin
- Pinch of cayenne pepper
- 1 Tbsp minced fresh parsley or cilantro
Chicken & Peppers
- 1 1/2 - 2 lb boneless, skinless chicken thighs or breasts
- 1 red onion
- 1 yellow bell pepper
- 1 red bell pepper
- 1/3 cup extra-virgin olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp crumbled dried oregano
- 6-8 slices of toasted pita bread
- For the hummus: rinse chickpeas in cold water and place into a medium bowl covering with 1 quart of water. Allow to soak overnight.
- Drain chickpeas, and combine with remaining 1 quart of water and soda in a medium saucepan. Bring to a boil, reduce the heat and allow to simmer for about an hour until tender. Drain reserving 1/4 cup of cooking water and allow to cool to room temperature.
- In a separate bowl combine lemon juice and reserved cooking water. In a separate bowl or measuring cup combine tahini and olive oil, set aside.
- Add cooled chickpeas to food processor along with garlic, salt, coming, and cayenne. Process until fully ground, then with machine running, add lemon mixture. Scraping bowl in between, add tahini mixture and continue to process until mixture reaches a smooth consistency. Transfer hummus into a clean bowl, top with chopped herbs and allow to stand for up 30 minutes to allow flavors to meld. Drizzle with additional olive oil before serving.
- For the chicken: heat oven broiler. Cut chicken into 2-inch pieces. Slice peppers and onion lengthwise into 1/2 wide strips.
- Combine oil with seasoning and spices in a large bowl then add chicken, pepper and onion, coating everything evenly.
- Transfer mixture onto a foil lined baking sheet, spreading mixture out evenly making sure not to crowd.
- Broil for 8-10 minutes, stirring once in between until chicken is cooked and vegetables are slightly charred.
- Serve chicken as picture or atop of the pita bread. Enjoy!