It seems that many of my friends have an aversion to chickpeas - a remarkably versatile, tasty, and healthy foodstuff (don't let that last part deter you - you'll barely notice how healthy they really are). If you've never had them, or only munched on them in their raw, squishy state, I suppose I can understand that. But there's so many ways to prepare them! Giving up after trying them raw would be like giving up on music after only listening to Kenny G - kind of.
I promise, this easy, spicy, crunchy alternative to fried chicken will make a believer out of you. The hummus coating seals in the juices of the chicken, so you get the M&M effect - a savory veggie crunch leading to a tender, meaty nugget. I suggest serving this recipe without telling anyone what it is - they'll be expecting fried chicken, and the abundance of flavors from the cumin, sriracha, and the baked hummus itself will blow their mind.
2 large chicken breasts, cut into 1"-2" pieces
1 can of chickpeas
3 tbs Sriracha Chili Sauce (we'll make this from scratch another time)
2 tbs of lemon juice
2 cloves of garlic
2 tbs sesame seed oil
1 tbs cumin
2 tbs paprika
1 tsp red pepper flakes
Salt to taste
1) Drain all but 1/4 of a cup of the chickpea liquid, and add to the food processor or blender with the chickpeas
2) Add the sesame oil
3) Blend until the mixture becomes a smooth, liquidy paste
4) Add all the other ingredients and run the processor again until well mixed
5) Preheat oven to 375
6) In a medium sized bowl, coat the chicken pieces with a generous amount of hummus. Don't toss the chicken into the hummus bowl - you don't want your leftover hummus riddled with raw chicken cooties
Some say this looks delicious. Others say disgusting. But the result is simply scrumptious.
7) Cover a baking sheet with aluminum foil for easy cleanup, and evenly place each piece of the heavily coasted chicken
8) Let bake for 30-40 minutes, or until the coating is a dark brown and crunchy
That's it! Serve with fresh carrots and the remaining hummus on the side.
Questions? Additions? Comment below, or CutsEveryday@gmail.com.