Middle Eastern hummus plate with warm hummus masabacha, roasted vegetables and chicken kebabs

Marinate boneless skinless chicken thighs in Greek yogurt, a little ground coriander, salt, pepper and a good squeeze of lemon juice for at least four hours; the acid tenderizes the chicken.

Skewer the chicken and cook on a char grill, finishing in the oven if needed.

For the warm hummus, warm chickpeas with some of their liquid or a little water, briefly.

Add tahini sauce (tahini, lemon juice, salt, a little olive oil), a pinch of paprika, another squeeze of lemon, a drizzle of olive oil and parsley; warm through and turn off the heat.

Spread traditional hummus as the base, drizzle with olive oil and a pinch of paprika; add the warm chickpeas, roasted vegetables and chicken kebabs.

Top with sumac red onions and pickled turnips and finish with more olive oil.