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Ingredients
2-3
Servings
400g planted.chicken Jerusalem Style
2 large onions
2 red bell peppers
Olive oil
Lemon juice
Salt
Tahini dip:
100 g EL tahini (e.g., NENI Tahini)
8 tbsp water
2 tbsp lemon juice
Pinch of salt
To serve:
300g hummus (e.g., NENI Hummus
Classic chickpeas & olive oil)
A little parsley
2 large onions
2 red bell peppers
Olive oil
Lemon juice
Salt
Tahini dip:
100 g EL tahini (e.g., NENI Tahini)
8 tbsp water
2 tbsp lemon juice
Pinch of salt
To serve:
300g hummus (e.g., NENI Hummus
Classic chickpeas & olive oil)
A little parsley
Products in this recipe
planted.chicken
Jerusalem Style
Preparation
1
Prepare tahina dip: Place all ingredients in a bowl and mix well with a hand blender or by hand.
2
Cut the onions and bell peppers into strips. Heat the olive oil in a skillet. Sauté the onions and bell peppers over high heat, then planted.chicken and continue cooking for about 5 minutes. Season with salt and lemon juice to taste, if desired.
3
To serve: Spoon the hummus onto a plate and use a spoon to make a well in the center. Place planted.chicken roasted vegetables in the well, then top with tahini dip and a little parsley, to taste.
4
Serving tip: Tastes wonderful with warm pita bread!
