Enjoying delicious snacks right off the braai is one of the best parts! Enjoy this healthy treat of chargrilled chicken strips with red pepper hummus.

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the chargrilled chicken strips
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup oil
1 lemon, juiced
2 tsp Worcestershire sauce
1 garlic clove, grated
1 tbsp mustard
2 tsp honey
4 chicken breasts, cut into strips
For the red pepper hummus
2 red peppers, halved with seeds removed
1 tin chickpeas, drained and liquid reserved
3 tbsp tahini
3 tbsp olive oil
1 lemon, juiced
2 garlic cloves, chopped
1½ tsp paprika
1 tsp cumin
To serve
2 tbsp sesame seeds
½ cup micro herbs

METHOD
For the chargrilled chicken strips
1. Whisk the soy sauce, vinegar, oil, lemon juice, Worcestershire sauce, garlic, mustard and honey together. Season to taste with salt and black pepper.
2. Place the chicken strips in a bowl. Pour over the marinade and toss to coat. Cover and set aside to marinate for at least 30 minutes.
3. Braai the chicken strips for 4–5 minutes per side or until cooked.
For the red pepper hummus
1. Place the red peppers skin-side down on the grill and braai for 12–15 minutes until the skin has blackened. Transfer the peppers to a bowl and cover with cling film. Let them cool for 10 minutes.
2. Peel the skins off the peppers and throw away.
3. Transfer the flesh of the peppers to a food processor. Add the chickpeas, tahini, olive oil, lemon juice, garlic, paprika and cumin and blend until smooth.
4. Mix in the reserved chickpea liquid, 1 tbsp at a time, until the desired consistency is reached, about cup in total.
To serve
1. Scrape the hummus into a bowl and top with sesame seeds and micro herbs.
2. Serve with chicken strips on the side.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Not a fan of red pepper? Try J’Something’s classic chickpea hummus!

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