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 pur√©e of chickpeas with vinegar and pickled lemons with herbs, spices, and oil — but no sesame or tahini which has subsequently become a traditional ingredient‚Ä†.
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, saut√©ed 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
- ¬ľ cup water
- ¬ľ cup fresh cilantro, minced
- ¬ľ cup fresh lemon juice
- ¬ľ 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.
¬†‚Ä†Encyclopedia of Jewish Food, John Wiley & Sons, 2010, By Gil Marks, page 270