Chicken Karwarma Hummus with Pine nuts and Sumac

Heat a small non-stick pan and sweat the chopped onion for 5 minutes over a medium heat.

In the meantime, cut the chicken into small cubes (1cm x 1cm) and mix with the spices and a pinch of salt and pepper.

When the onion starts to colour, turn the heat to medium-high, add the chicken and cook until golden and cooked through.

Place the pine nuts in a small microwave-safe bowl, drizzle a bit of olive oil and Microwave the nuts for 1 minute followed by thirty-seconds intervals, stirring in between, until evenly toasted and golden.

Take the chicken off the heat and finish with a squeeze of lemon.

Serve the dish by spooning the hummus in the middle of the plate, and with the back of a spoon, make a well.

Spoon the warm chicken in the center and top with the toasted pine nuts, the chopped herbs, a good drizzle of olive oil and a sprinkle of sumac.

Dig in with warm pita bread.