Recipe for Chicken Pitas with homemade Beetroot Hummus

4 chicken breasts
500ml cake Flour
280ml yoghurt
20ml baking powder
12g parsLey, rough chop
400g beetroot, clean & rough dice
3 garlic cloves, fine chop
240g chickpeas, drain
20ml tahini
1 lemon, juiced
8ml cumin
8ml turmeric
8ml paprika
60g rocket
Olive oil and balsamic vinegar (from your pantry)
Salt and black pepper (from your pantry)

How to
Prep your ingredients as listed.

Heat a splash of olive oil in a pan over low-medium heat and add your beetroot. Cook until soft, about 15-20 minutes, stirring occasionally. Add the chickpeas and garlic for the last 3 minutes.

Combine the flour, baking powder, a pinch of salt and yoghurt in a bowl. Mix until a dough forms. Use a little more flour if need be. Wrap the bowl in cling wrap and put somewhere warm.

Mix together your cumin, turmeric, paprika, some salt and pepper along with a splash of cooking oil, just enough to form a paste. Slice your chicken breast/s into even strips and toss in the paste. Place to one side.

Place the tahini, parsley and beetroot & chickpea mix into a food processor or blender. Blend until smooth, Then add your lemon juice, squeeze by squeeze, to your taste preference. If it is a bit dry, blend in a touch of water. Season well with salt and pepper.

CHEFS TIP: Should you not have a blender, attempt to mash the above ingredients with the back of a fork or masher, for a more rustic outcome.

Lightly dust your kitchen surface with flour. Separate the dough into even balls (3-4 per person). Lightly roll each ball into a thin drinks coaster size disc. Dry fry your pitas for 2-3 minutes each side in a hot dry pan, or until browned but still soft. Remove and set aside.

Shallow fry the chicken strips in that same pan back on medium-high heat for about 2 minutes per side, until cooked through and golden. Plate as you please, alongside your rocket, drizzled with olive oil and balsamic vinegar.

Scoop your ingredients into your pitas and enjoy!

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