Fajita Hummus Food

MUSHROOM FAJITAS WITH AVOCADO HUMMUS

Steps:

• Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
• Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
• Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.

FAJITA HUMMUS

Steps:

• OPTIONAL IF USING DRIED CHICKPEAS. Cook the Chickpeas: (*Do Not Soak) Place 1 1/2 cups of dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
• (OPTIONAL IF USING DRIED CHICKPEAS) Transfer the chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
• Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, cilantro, roasted red pepper, and 1 tablespoon of chickpea liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
• Add the remaining hummus ingredients except olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Slowly stream in chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.*
• To Serve: Transfer the hummus to a serving bowl, drizzle with a bit of extra virgin olive oil if desired, and top with desired garnishes. Serve with pita chips and enjoy!

FAJITA HUMMUS CRUSTED CHICKEN SALAD

Steps:

• Make the dressing: Add all ingredients, except for the olive oil to the bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil. Process until smooth. Set aside in the refrigerator to allow flavors to marry.
• Cook the chicken: Preheat oven to 350 degrees. Spray a large baking dish with non-stick cooking spray. Place the onions and peppers in the baking dish. Drizzle with oil and season with salt and pepper. Toss to coat.
• Pat the chicken dry and season with salt and pepper. Place the chicken breasts on top of the peppers and onions in the baking dish. Coat the top on the chicken generously with fajita flavored hummus.*
• Bake for 25-35 minutes, or until chicken breast is cooked to 165 degrees F. Remove from oven and let rest for 5 minutes. Slice chicken and set aside.
• Meanwhile, prepare the salad: Divide the lettuce and cabbage between serving bowls. Top with onions, pepper and chicken. Garnish with avocado, pico de gallo, jalapeno rings, cotija, crushed tortilla chips and a few cilantro leaves. Drizzle with dressing and serve.