Sumac Chicken Thigh Skewers with Creamy Hummus

For the chicken and marinade

• 2 lbs chicken thigh 900 grams), cut into 1 ½ inch pieces
• 1 tbsp sumac ground
• 1 tbsp za'atar ground
• 1/4 cup extra virgin olive oil
• juice lemon of 1
• 2 tsp kosher salt
• 1/2 tsp black pepper ground
• 4 garlic pressed or grated cloves
• 1 1/2 tsp oregano dried
• 1/2 tsp red pepper flakes
• 10 wooden skewers 5 inch

For the hummus

• 540 ml chickpeas save 3 tbsp of aquafaba (liquid in the chickpeas can) before you drain and rinse the chickpeas
• 6 tbsp tahini
• 2 garlic large cloves
• juice lemon of 1
• 1 tsp kosher salt
• 1/4 tsp black pepper ground
• 1 1/2 tbsp extra virgin olive oil
• 3 tbsp water cold
• 3 tbsp aquafaba
• 2 ice cubes

For the peppers

• 2 bell pepper cut in large slices
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt

For serving

• lemon wedges
• basil fresh leaves
• mint fresh leaves
• pita