Chicken strips & red pepper hummus flatbread

Prep time
30min
Cook time
15min
Serves
2

A bold meal combining the fiery kick of Ghost Pepper chicken strips with a cooling, smoky homemade red pepper hummus

Ingredients:

  • 1 can chickpeas, drained, reserve 2 Tbsp brine
  • ¼ cup (60ml) tahini
  • 2 Tbsp (30ml) olive oil
  • 1 small garlic clove
  • 1 lemon juiced and zested
  • 1 Tbsp (15ml) smoked paprika
  • 1 red pepper, roasted skin & seeds removed
  • 200g Ghost pepper strips
  • 2 naan breads
  • 1 Tbsp (15ml) butter
  • coriander to garnish

Method:

  1. Place the chickpeas, tahini, oil, garlic, lemon juice and zest, paprika and pepper in a food processor with a teaspoon of salt and blitz till you have a smooth puree.
  2. Add the chickpea brine if the hummus needs thinning down.
  3. Cook Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time.
  4. In a large frying pan, add half the butter and fry the naan bread till golden, about 1 minute a side.
  5. To serve, add a dollop of hummus topped with chicken strips and coriander.