Paprika-hummus with chicken filet and spring onions

Name: Paprika-hummus with chicken filet and spring onions
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 can(s) (425 ml) Chickpeas; 1 glass (370 ml) roasted peppers; 2 Garlic cloves; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp ground cumin; 1 collar Spring onions; 3 Chicken filet (approx. 150 g each); 2 TABLESPOONS Olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 can(s) (425 ml) Chickpeas
1 glass (370 ml) roasted peppers
2 Garlic cloves
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp ground cumin
1 collar Spring onions
3 Chicken filet (approx. 150 g each)
2 TABLESPOONS Olive oil

Directions

1
For the hummus, pour chickpeas into a sieve, rinse cold and drain. Drain the peppers. Peel garlic. Finely puree the chickpeas, bell pepper, garlic and lemon juice with a hand blender.
2
Season to taste with salt, pepper, cayenne pepper and cumin. Clean and wash spring onions and cut them into pieces of about 10 cm length. Wash the meat, dab dry and season with salt. Heat the oil in a pan and fry the meat for about 8 minutes while turning.
3
Season with pepper. Remove the meat and fry the spring onions in the frying fat for approx. 4 minutes while turning. Arrange meat, spring onions and hummus on plates. Flat bread tastes good with it.