Want something unexpected, delicious and healthy that looks as beautiful as it tastes? Look no further than this exquisite Mediterranean Chicken Hummus Bowl. Topped with cucumbers and peppers, it's colorful, low in calories and high in protein. A total weeknight win!
1 bell pepper
15 ounce can chickpeas
1 ounce tahini
1 clove garlic, minced
1/2 pound chicken breast, cut into strips
2 teaspoons baharat spice blend
salt, pepper, oil, vinegar, sugar
Halve pepper, discard stem and seeds, then thinly slice.
Halve cucumber lengthwise. Scoop out and discard seeds with a spoon, then cut into 1⁄2-inch pieces.
In a medium bowl, stir to combine 1 tablespoon each of vinegar and water, 1 teaspoon sugar, and 1⁄2 teaspoon salt . Add cucumbers and toss to coat; set aside until ready to serve.
Drain chickpeas, reserving 1⁄4 cup chickpea liquid. In bowl of a food processor or blender, add chickpeas, tahini, 2 tablespoons chickpea liquid, garlic, 3 tablespoons oil, and 1 tablespoon vinegar; blend until smooth and fluffy, about 2 minutes. Season to taste with salt and pepper. Thin with more chickpea liquid, 1 tablespoon at a time, as needed.
Pat chicken dry, then rub with oil. Season all over with 2 teaspoons baharat spice, 1⁄2 teaspoon salt, and a few grinds of pepper
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add peppers and cook, stirring occasionally, until crisp-tender. Add chicken and cook until lightly browned and cooked through. Season to taste with salt and pepper.
Divide hummus between bowls, spreading with the back of a spoon. Drizzle with olive oil.
Serve Mediterranean hummus bowls with chicken and peppers over top. Garnish with marinated cucumbers. Enjoy!