This recipe is one of my favorite weeknight meals in the summer. It comes together quickly, relies heavily on things I likely already have lying around, and the leftovers are really easy to repurpose into other dishes.
Chicken and White Bean Hummus
Serves 4
For the Salad:
1 cucumber, seeded and small diced
1/2 pt grape tomatoes, cut in 1/8ths
1/4 red onion, small dice
salt
pepper
1 T lemon juice
2 t olive oil
For the Hummus:
15 oz can cannellini beans, rinsed and drained
3 cloves garlic, sliced
1 t dried oregano
juice of one lemon
1/4 c olive oil
salt and pepper to taste
For the Chicken:
4 boneless skinless chicken breasts
sumac
salt
Preheat your gas or charcoal grill.
Combine cucumber, tomatoes, onion and salt to taste. Let them sit and release their juices while you prep the other ingredients.
Meanwhile, make the hummus. Place beans, garlic, oregano and lemon juice into the work-bowl of a food processor and pulse until finely chopped. Turn the processor on and then slowly drizzle in olive oil until mixture emulsifies and forms a smooth paste. Taste and adjust with more lemon, salt, and pepper.
Sprinkle both sides of the chicken breasts with sumac and salt. Grill until internal temperature reaches 165° F and both sides are well browned. Rest 5 minutes before slicing.
Dress the salad with lemon juice and olive oil just before serving.
Spoon hummus onto the plate, then top with sliced chicken. Spoon salad and juices over the chicken and serve.
Jessica Norton 