Chicken filet with paprika hummus

Name: Chicken filet with paprika hummus
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 1 glass (370 ml) roasted peppers (in brine); 2 Garlic cloves; 7-10 Tbsp salt and pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp ground cumin; 1-2 TABLESPOONS Lemon juice; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Olive oil; 1 collar Spring onions

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
1 glass (370 ml) roasted peppers (in brine)
2 Garlic cloves
7-10 Tbsp salt and pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp ground cumin
1-2 TABLESPOONS Lemon juice
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Olive oil
1 collar Spring onions

Directions

1
For the hummus, chickpeas should be rinsed cold in a sieve and drained. Drain the peppers. Peel garlic and chop coarsely. Finely puree the chickpeas, bell pepper and garlic with a hand blender. Season to taste with salt, pepper, cayenne pepper, cumin and lemon juice.
2
Wash the meat and dab dry. Heat oil in a pan. Fry the meat for 5-6 minutes on each side.
3
In the meantime, clean and wash the spring onions, halve them lengthwise if necessary and cut them into pieces of about 10 cm length. Season the meat with salt and pepper and take it out. Fry the spring onions in hot frying fat for 3-4 minutes while turning.
4
Arrange chicken filet with spring onions and paprika hummus. Serve with flatbread.