Hummus and Grilled Chicken Toast
Hummus and Grilled Chicken Toast
Ingredients
For the Hummus
- 2 cups chickpeas, boiled with salt
- 8 garlic cloves
- 2 tablespoons tahini paste
- 2 teaspoons curd
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1 1/2 teaspoons cumin powder, plus 1/2 teaspoon for garnishing
- 2 ice cubes, as needed
- 1/4 teaspoon red chili powder, optional, for garnishing
For the Grilled Chicken
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon red chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon unsalted butter
For Assembly
- 4 slices sourdough bread, or bread of choice
Instructions
- 1
If using dried chickpeas, soak them overnight. Boil the chickpeas with a pinch of salt until tender, about 45-60 minutes. Drain and let cool slightly. For an extra creamy hummus, you can peel the skins from the chickpeas, though this is optional.
⏱️ 10 min
- 2
In a food processor, combine the boiled chickpeas, 8 garlic cloves, 2 teaspoons curd, 2 tablespoons tahini paste, 1 tablespoon lemon juice, 1/4 cup virgin olive oil, 1/2 teaspoon salt, and 1 1/2 teaspoons cumin powder. Blend until smooth and creamy. Add 2 ice cubes and continue blending. If the hummus is too thick, add 1-2 more ice cubes (instead of water) until desired consistency is reached. Avoid adding too much liquid.
⏱️ 10 min
- 3
Transfer the prepared hummus to a serving bowl. Drizzle with a little extra virgin olive oil, sprinkle with 1/2 teaspoon cumin powder, and optionally, 1/4 teaspoon red chili powder. Set aside.
⏱️ 5 min
- 4
In a medium bowl, combine the chicken pieces, 1 tablespoon ginger-garlic paste, 1/2 teaspoon black pepper, 1/2 teaspoon red chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1 tablespoon lemon juice. Mix well to ensure the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
⏱️ 5 min
- 5
Heat a grill pan or a large skillet over medium-high heat. Add 1 tablespoon unsalted butter. Once the butter is melted and shimmering, add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes per side, or until the chicken is well cooked through and slightly charred or roasted.
⏱️ 10 min
- 6
While the chicken is cooking, toast the bread slices in a toaster or on a separate dry pan until golden brown and crispy.
⏱️ 5 min
- 7
To assemble, spread a generous layer of the prepared hummus on each slice of toasted bread. Top with the grilled chicken pieces. Serve immediately and enjoy this unique combination!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hummus and Grilled Chicken Toast
For the Hummus
- 2 cups chickpeas, boiled with salt
- 8 garlic cloves
- 2 tablespoons tahini paste
- 2 teaspoons curd
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1 1/2 teaspoons cumin powder, plus 1/2 teaspoon for garnishing
- 2 ice cubes, as needed
- 1/4 teaspoon red chili powder, optional, for garnishing
For the Grilled Chicken
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon red chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon unsalted butter
For Assembly
- 4 slices sourdough bread, or bread of choice
Instructions
- 1
If using dried chickpeas, soak them overnight. Boil the chickpeas with a pinch of salt until tender, about 45-60 minutes. Drain and let cool slightly. For an extra creamy hummus, you can peel the skins from the chickpeas, though this is optional.
⏱️ 10 min - 2
In a food processor, combine the boiled chickpeas, 8 garlic cloves, 2 teaspoons curd, 2 tablespoons tahini paste, 1 tablespoon lemon juice, 1/4 cup virgin olive oil, 1/2 teaspoon salt, and 1 1/2 teaspoons cumin powder. Blend until smooth and creamy. Add 2 ice cubes and continue blending. If the hummus is too thick, add 1-2 more ice cubes (instead of water) until desired consistency is reached. Avoid adding too much liquid.
⏱️ 10 min - 3
Transfer the prepared hummus to a serving bowl. Drizzle with a little extra virgin olive oil, sprinkle with 1/2 teaspoon cumin powder, and optionally, 1/4 teaspoon red chili powder. Set aside.
⏱️ 5 min - 4
In a medium bowl, combine the chicken pieces, 1 tablespoon ginger-garlic paste, 1/2 teaspoon black pepper, 1/2 teaspoon red chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1 tablespoon lemon juice. Mix well to ensure the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
⏱️ 5 min - 5
Heat a grill pan or a large skillet over medium-high heat. Add 1 tablespoon unsalted butter. Once the butter is melted and shimmering, add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes per side, or until the chicken is well cooked through and slightly charred or roasted.
⏱️ 10 min - 6
While the chicken is cooking, toast the bread slices in a toaster or on a separate dry pan until golden brown and crispy.
⏱️ 5 min - 7
To assemble, spread a generous layer of the prepared hummus on each slice of toasted bread. Top with the grilled chicken pieces. Serve immediately and enjoy this unique combination!
⏱️ 5 min