Main Meal Recipes

Carrot & Swede Houmous with Tahini Chicken Recipe

carrot swede houmous tahini chicken recipe image

Carrot & Swede Houmous with Tahini Chicken


Tahini Marinade

  • 1/2 cup of chicken stock
  • 1/2 small onion (diced)
  • 2 teaspoons of sesame seeds
  • Juice of 1/2 a lemon
  • 1/2 clove of garlic (finely chopped)
  • 1/2 teaspoon of ground cumin
  • Salt and black pepper to taste

Carrot & Swede Humous

  • 1 table spoon of sesame seeds
  • 1 large fistful of fresh coriander (roughly chopped)
  • 1 clove of garlic (finely chopped)
  • 1 red chilli (finely chopped)
  • 1 tin of chickpeas
  • Juice of 1/2 a lemon
  • A couple of glugs of olive oil
  • Pre prepared carrot & suede mash to serve 2, other root mash works well too.


Tahini Marinade

  1. Place all the Tahini Marinade ingredients in a blender and blitz on full power for 60 seconds. Pour into a mixing bowl and completely coat your chicken, cover and leave in the fridge to marinade for 6-8 hours.
  2. When serving this dish with the Tahini Chicken it is best to begin preparing it 20 mins before the chicken is due to be cooked, assuming you have already made the root mash.

Carrot & Suede Houmous

  1. Pour your chickpeas into a pan and simmer on a medium heat for 10mins.
  2. Toast the sesame seeds on a tray under a medium grill until golden. Keep an eye out because they do burn easily. Whilst waiting chop your chilli, garlic and coriander.
  3. Drain of the chickpeas and return to the pan along with your mash, chopped ingredients, olive oil and lemon juice. Heat on medium and continue to mix and stir until piping hot.
  4. Serve and enjoy with your Tahini Chicken or alternative meat option.
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