Red Mountain Spa Chicken Hummus
This simple and fast recipe for a protein-rich Chicken Hummus comes to us from Red Mountain Spa, a destination health spa in Utah.
Did you know the earliest known recipe for a hummus-type spread appears to have originated in the 13th century? In 13th century Cairo, a cookbook referenced a cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil — but no sesame or tahini which has subsequently become a traditional ingredient†.
Hummus is usually eaten with torn flatbread, (pita or lavosh) as a starter, and can be garnished with spices and herbs, drizzled oil, pine nuts, and even heartier fare, such as chopped tomato, cucumber, cilantro, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, and even hard-boiled eggs.
The simple addition of diced, roasted chicken in a lower-fat recipe for hummus elevates this ancient dish. After eliminating much of the fat calories (oil and tahini) but replacing it with protein-rich chopped chicken, flavor and satiety was the result. We had a “why didn’t we think of that?” moment.
Red Mountain Spa serves this as a starter with fresh vegetables for dipping. We enjoyed it stuffed into a tomato half and a bell pepper half, as a “take away salad.”
- Serves: 16
- Serving size: 2 Tablespoons
- Cal: 89
- Fat (g): 4g
- Carbs (g): 8g
- Fiber (g): 2g
- Protein (g): 6g
- 8 oz. chicken breast, cooked and diced
- 2 cups garbanzo beans, cooked
- 4 garlic segments
- 2 tablespoons olive oil
- ¼ cup water
- ¼ cup fresh cilantro, minced
- ¼ cup fresh lemon juice
- ¼ cup pine nuts, lightly roasted
- Pinch salt
- Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
- Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter).
- Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.
†Encyclopedia of Jewish Food, John Wiley & Sons, 2010, By Gil Marks, page 270