Paprika Chicken With Hummus - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs chicken thighs
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/4 teaspoon coarse sea salt
1/4 teaspoon fresh ground pepper
1 cup prepared hummus (plain or flavored)
1 teaspoon sweet paprika
1/4 teaspoon ground turmeric
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 dash lime juice

Preparation

Put the chicken between two sheets of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until the chicken is flattened evenly and about 1/2-inch thick. Stir together the cumin, smoked paprika, salt and pepper and rub over both sides of the chicken.
Stir together hummus, sweet paprika and turmeric in a small microwave-safe bowl until well mixed. Stir in water (this helps lighten the mixture).
Heat a large skillet over medium-high heat and heat the oil. Saute the chicken, in batches if necessary, for 6 to 8 minutes, reducing the heat to medium if cooking too fast, until the chicken is golden brown and no longer pink in the center, turning once.
Meanwhile, cover the hummus mixture, and microwave on high for 45-60 seconds or until warm (don't over do it). Note: I find if the hummus is room temperature, warming is not necessary.
To serve, spoon the hummus onto individual plates or a platter. Place the chicken on top. Squirt over with lime juice.