Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2–3 tablespoons ice-cold water
- 1.5 lbs chicken breast, cut into thin strips
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- Season the Chicken: Place your sliced chicken strips in a medium mixing bowl. Drizzle with olive oil and add the oregano, garlic powder, chili flakes, salt, and pepper. Toss everything together until the chicken is evenly coated. Let it sit for 5 minutes to allow the flavors to penetrate the meat while you prepare the food processor.
- Blend the Pumpkin Hummus: In a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, and smoked paprika. Process on high until the mixture starts to look smooth. While the motor is running, slowly drizzle in the ice-cold water one tablespoon at a time. This step is the secret to achieving that ultra-creamy, light texture. Continue blending for 2-3 minutes until completely velvety.
- Cook the Chicken Strips: Heat a large skillet over medium-high heat. Once hot, add the chicken strips in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through. Ensure the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a minute so the juices redistribute.
- Plate and Garnish: Spread a generous swirl of the pumpkin hummus onto four plates or a large serving platter. Use the back of a spoon to create a well in the center. Top the hummus with the warm chicken strips. Garnish with a drizzle of olive oil, a sprinkle of pumpkin seeds (pepitas), or fresh parsley for a professional finish.
- Cook Time: 30 minutes