Ramadan Recipes: Spiced Chicken or Tofu Hummus

Hummus was the first exotic food I remember trying as a child. I remember my brother loving it when my mum used to make it all the time, but it took me a few goes to get used to it’s distinctive taste. Since then, unfortunately, it’s developed into a dangerous addiction for me.

Nowadays, hummus is a popular dip throughout the world; a long expansion from its Levantine routes. I welcome the explosion of of new hummus ranges in Irish supermarket chains, in recent years. Some of my favorite hummus products include Moroccan-style, caramelized onion, beetroot and roasted red pepper hummus.

However, nothing beats the fresh homemade versions. I love playing around with hummus recipes, and since moving to the UAE where I’ve tasted a lot of Lebanese cuisine in particular, I have gravitated toward meaty versions. I’m not much of a beef eater, which is integrated a lot into Lebanese cuisine, so I normally use chicken instead. This can also be substituted for baked tofu, while keeping all other ingredients and methods the same. So, here you go and thank me later!

This recipe serves two and is:

Dairy free

Vegan (substitute chicken for baked tofu)


For the hummus:

  • Chickpeas, x1 400 g tin
  • Tahini/sesame seed paste, x3 tblspns
  • Olive oil, x1 tblspn
  • Lime, x1
  • Garlic cloves, x2
  • Water, x3 tblspns
  • Salt & pepper to taste

For frying:

  • Chicken breast, x1 large (or equivalent amount in tofu)
  • Onion, x1
  • Garlic, x2 cloves
  • Cumin powder, x1 tblspn
  • Paprika powder, x1 tblspn
  • Veg stock, x1/2 a cup
  • Fresh parsley, x2 tblspns
  • Salt & pepper to taste


  1. Drain the chickpea water, place the chickpeas in a sieve and run tap water over them until clean. Shake the excess water off the sieve and place the chickpeas into a blender.
  2. Add the tahini, olive oil, lime juice, chopped garlic cloves, water, salt and pepper into the blender as well and blitz. Add more water if needed for easier blending, but I didn’t need to. Place the hummus aside for now.
  3. Chop the onion and garlic. Oil a frying pan and place on the hob over medium heat.
  4. Add the onions and allow to sautée alone for a couple of minutes.
  5. Add the garlic and fry for another couple of minutes with the onion.
  6. Add the cumin, paprika, fresh parsley (after chopping finely), and stir well.
  7. Add the veg stock and cover the pan with a lid.
  8. Chop the chicken breast up into small cubes and toss into the pan. Cover with a lid for 10 mins. Check that the chicken is fully cooked by piercing a couple of pieces with a knife and checking for a complete white color.
  9. Place some of the meat mixture into a bowl and top with some hummus.
  10. Serve with some freshly chopped tomatoes, fresh parsley or a squeeze of lemon or lime juice and olive oil.

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