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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.

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.

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.

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.

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.

While the chicken is cooking, toast the bread slices in a toaster or on a separate dry pan until golden brown and crispy.

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!


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.

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.

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.

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.

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.

While the chicken is cooking, toast the bread slices in a toaster or on a separate dry pan until golden brown and crispy.

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!
