Nadiya Hussain served up a hearty homemade hummus with leftover roast chicken, chickpeas, carrots and cucumber on Nadiya’s Cook Once Eat Twice.
The ingredients are: 200g leftover chicken and chickpea roast, cooled, 2 tbsp tahini, 50ml olive oil, plus extra for drizzling, 1 lemon, juice only, 3 ice cubes, good pinch salt and chopped fresh coriander, to garnish.
To serve: olive oil, drizzle, warm pitta breads, sliced and carrot and cucumber sticks.
See recipes by Nadiya in her book titled: Cook Once, Eat Twice available from Amazon now.
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