Chicken Skewers With Broad Bean Hummus Recipes

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CHICKEN SKEWERS WITH BROAD BEAN HUMMUS



Chicken skewers with broad bean hummus image

You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 16

1 tbsp olive or rapeseed oil
2 tsp dried oregano
1 tsp smoked paprika
2 tsp lemon juice
1 garlic clove, finely grated
4 skinless chicken breast fillets (about 650g), cubed
640g frozen baby broad beans
2 garlic cloves
2 tbsp lemon juice
2 tbsp tahini
1 tbsp ground coriander
1 tsp ground cumin
2 red onions, chopped
1 tbsp lemon juice
4 vine tomatoes, sliced
200g cucumber, halved and sliced

Steps:

  • Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
  • To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
  • Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.

Nutrition Facts : Calories 475 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 19 grams fiber, Protein 56 grams protein, Sodium 0.2 milligram of sodium

VEGETABLES ON ROSEMARY SKEWERS WITH WHITE-BEAN HUMMUS



Vegetables on Rosemary Skewers with White-Bean Hummus image

When the heat is on, veg out with this easy meal. With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

Yield Makes 4 servings

Number Of Ingredients 23

1 zucchini
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large carrot, peeled
2 medium parsnips, peeled
1 bulb fennel, tough outer layer removed
4 red bliss potatoes
2 red onions
2 large portobellos
1 Japanese eggplant
8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)
1/4 cup olive oil
Juice of 1 lemon
1/4 tsp crushed red pepper
1 clove garlic, peeled and minced
One 15-oz can plus one 8-oz can white beans (cannellini)
1 medium onion, diced
3 cloves garlic, peeled and minced
1 tbsp olive oil
1 tbsp chili powder
1 tsp lemon zest
1 tsp fresh rosemary leaves, chopped

Steps:

  • Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.

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