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Hummus with grilled meats Recipe

Middle Eastern · Main course · 50 min total

Creamy homemade hummus served with smoky grilled chicken and lamb, perfect for a hearty meal or appetizer.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 cup ice water
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1 lb boneless chicken breast, cut into chunks
• 1 lb lamb sirloin, cut into chunks
• 1 tablespoon olive oil for meat
• 1 teaspoon salt for meat
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Drain and rinse soaked chickpeas. Place in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 1-1.5 hours until very tender. Drain and reserve some cooking liquid.
2. In a food processor, blend tahini and lemon juice until thick and pale. Add garlic, salt, and cumin; process until smooth.
3. Add cooked chickpeas and process until smooth, scraping sides. With motor running, add ice water and 3 tablespoons olive oil; process until very creamy. Adjust consistency with reserved cooking liquid if needed.
4. Preheat grill or grill pan to medium-high heat. Toss chicken and lamb with 1 tablespoon olive oil, 1 teaspoon salt, pepper, and paprika.
5. Grill meat for 8-10 minutes, turning occasionally, until cooked through and charred. Let rest for 5 minutes.
6. Spread hummus on a platter, top with grilled meats, drizzle with olive oil, and sprinkle with parsley.

Tips

• For extra smooth hummus, peel the chickpeas after cooking.
• Hummus can be made ahead and refrigerated for up to 3 days.
• Grilled meats can be substituted with beef or shrimp.

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