Jerusalem Chicken Salad

Heat chicken stock to a simmer in a sauce pot. Add hummus and whisk until incorporated.

Add tahini. Whisk together. Sauce will be thick.

Add lemon juice, allspice, chile powder, salt, and pepper. Whisk. Simmer for 2 minutes.

In a large mixing bowl, combine chicken, parsley, and red onions. Mix together.

Add sauce. Fold to incorporate. Spread evenly in a large casserole dish sprayed with non-stick cooking spray.

Bake at 350° for approximately 30 minutes or until chicken is thoroughly heated.

Variations; Sumac, lime, lemongrass, cumin, thyme, coriander seed, cayenne, crushed pepper flakes, chives, cinegar, citric acid, babaghanoush, eggplant, fennel, fennel seed, shallots, habanero, celery seed, worchestershire, turmeric, paprika, curry powder or sauce, lentils, chickpeas, chiles, fenugreek, cardamom, ghee, mint, smoked paprika, rosemary, olives, poppy seeds, avocado, scallions