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Chicken and hummus fettuccine

Serves  6
Prep time: 10 minutes
Cooking time: 20 minutes

Quick and easy this is comfort food with a hint of Middle Eastern flavour.



  • 400g Delmaine Egg Fettucine
  • ½ cauliflower, diced and sprinkled with a little turmeric
  • 500g chicken tenderloins, diced
  • 4 cloves garlic, finely sliced
  • 1 red onion, diced
  • 2 spring onions, sliced
  • 4-5 sprigs of fresh thyme leaves (optional)
  • 1-2 ripe lemons
  • 380g Lisa’s Original Hummus
  • Telegraph Hill Roasted Dukkah (optional)
  • Also need: salt, pepper, milk, turmeric, olive oil
View the method
  1. Boil water and cook the pasta as per instructions.
  2. Heat oil in a pan and cook the cauliflower until browned.
  3. Remove the cauliflower from the pan and set aside.
  4. Add more oil to the same pan, cook the chicken on high until it starts to turn white.
  5. Turn the heat to medium and add the garlic and onion, cooking until the onion is soft.
  6. Mix through ¾ of the hummus and the juice of one lemon.
  7. Add ½ cup of milk and ½ cup of water to make a thin creamy sauce.
  8. Add the spring onions and thyme leaves (if using).
  9. Simmer for 5-10 minutes or until the chicken is cooked.
  10. Fold the cauliflower back in and season to taste.
  11. Thin the sauce with more water if needed before removing from the heat.
  12. Fold the remaining hummus through the drained pasta to coat it.
  13. Serve the chicken over the pasta with a generous sprinkle of dukkah.


And more:

  • Dukkah - can be used to coat roast vegetables just before serving or mixed with a little oil as a crust on steaks, chicken or fish.
  • If you like goat’s cheese it would be a perfect addition crumbled on top at the end.
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