Turn your oven to 250C (480F). Slice your onion in half lengthwise, remove the skins. Then slice each half into thin 1/2 moons.

Heat a little oil in a small (20cm / 8in) frying pan on a medium heat. Cook onion, covered, stirring every few minutes until the onion is no longer crunchy. If it browns that's OK but it more about softening it. Will take about 7-8 minutes.

Meanwhile, slice the chicken into bite sized pieces. When the onion is soft, increase the heat to high and add the chicken and 1/4 teaspoon find salt. Cook uncovered stirring every few minutes until chicken is no longer pink.

While the chicken cooks, mix the hummus and egg yolks together in a small bowl.

When the chicken is no longer pink, remove from the heat. If your pan is oven proof use a spoon to smooth the chicken into a single layer. If your pan isn't oven proof, quickly line a 20cm pie dish or spring form pan with baking paper and spoon the chicken mixture into the dish. Pour over the hummus mixture smoothing it with a spoon to cover the surface. Don't stress too much about getting it completely even.

Pop in the oven for 10 minutes if using your frying pan (or 12 minutes if using a different dish for baking. Given you won't have the residual heat of the pan it will take longer).

When the pie is golden and bubbling, remove from the oven serve hot or at room temp with baby spinach or salad leaves on the side.