This past week while standing around on a photo shoot, my coworkers and I noticed that our conversations somehow kept circling back to food (as often seems to happen!). I was getting ready to go grocery shopping that night, so asked if anyone had any blog-worthy chicken recipes to recommend. My friend, Jen, immediately lit up and told us about this hummus-crusted chicken recipe she had recently tried and loved.
Um, “hummus-crusted”??? Sign me up!
Somehow the idea of using hummus as a sauce in baking had never occurred to me. But as soon as she mentioned it, the recipe moved to the top of my list. So this weekend, I picked up some chicken and my favorite hummus (thought about going homemade, but I was in the mood for quick and easy). And then in order to make it a one-pot meal, I also picked up a bunch of veggies to bake up alongside the chicken. And then in less than 10 minutes of prep time, roughly chopped the veggies and added them and the chicken breasts to a big baking dish, slathered the chicken with hummus and some lemon juices, sprinkled on a little sumac (or you can use smoked paprika), and popped it in the oven. About a half hour later, I learned what “hummus-crusted” is all about.
Pure deliciousness, people.
I took the dish to a friend’s house for dinner on Saturday night, and we couldn’t stop talking about how amazingly flavorful and yummy this dish was! The hummus was the total rockstar of the dish — it indeed developed a light crust on the chicken, and then some of the extra oozed onto the veggies to give them a little extra sauce to go with the light lemony flavor. You could easily add some extra herbs, or balsamic, or even a little white wine to go with this. And of course, you could customize it by using your favorite flavors of hummus. But honestly, I loved the simple version with classic chickpea hummus. And holy moly — you can’t beat a one-pot meal with less than 10 minutes of prep time!
Highly recommend that you give this one a try. Thanks, Jen!!
Hummus-Crusted Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 medium onion, chopped
- 1 cup hummus, homemade or storebought
- 1 Tbsp. olive oil
- 2 lemons
- 1 tsp. smoked paprika or sumac
Instructions
- Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
- Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
- If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
- **If using two pans, use one for the chicken and one for the vegetables.**
- Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Did you make this?Let me know how it turned out in the comments below!
I have to admit that even after reading all of the rave reviews, I was a little skeptical that this recipe would turn out so great. It was delicious! I cooked everything in one dish. For the veggies, I used squash, zucchini, tomato, and onion. I wanted to add garlic, but I was out of fresh garlic. I put a little olive oil, white wine, and Trader Joe’s 21 Seasoning Salute on the veggies. I made sure the chicken breasts were dry and I seasoned them as directed (salt, pepper, a little paprika), again adding the 21 Seasoning Salute. I blended 1/2 container each of the Sabra Garlic hummus and the Sabra Classic hummus to coat the chicken. Served all over orzo with a salad on the side.
Awesome Christy, we’re so glad you enjoyed it! The way you did it sounds so delicious, thanks for sharing! :)
A fellow here in Little Rock makes Spicy Curry Hummus. I used that and tossed the vegetables in a little olive oil and garam massala before cooking. The result was amazing!
That sounds amazing, we wish we had some of that hummus! We’re glad you enjoyed the chicken! :)
We just had this tonight (finally trying out some Pinterest recipes ;) ) — So easy & delicious! We will definitely be adding this into the dinner rotation!
That’s so nice to hear Melissa, thanks for sharing! We’re happy you enjoyed it. :)
I just made your chicken tonight. I had made homemade Kicked Up Syrian Hummus and thought I would give it a try. We were very skeptical, but pleasantly surprised. My boys and husband all thought it tasted like fried chicken without the frying. I have three other hummus recipes and can’t wait to try them all. Thanks for sharing the recipe
We’re glad you and your family enjoyed this Michele!
This recipe looks awesome, but my husband doesn’t like yellow squash or zucchini–can you recommend any other vegetables for this dish?
Thanks Skye! It’s really up to you and what you two like, as just about any vegetable (s) would be great with the chicken. We like roasted broccoli and potatoes, sautéed green beans, crispy brussels sprouts, roasted carrots and cauliflower (to give you some ideas). We hope you enjoy!
Love is recpe!
Question… My mom is allergic to chickpeas, can i make this recipe with black bean hummus?
Thanks!!
Thanks Anastasia, and we think that would still work! We hope you enjoy!
Tried the recipe ‘as is’. Turned out delish. Did not take pic :( Switching up the hummus flavors could also be fun. Thank you!
Thanks for sharing Laurie, we’re glad you enjoyed it! :)
Amazing and simple recipe! We made it two nights in a row for dinner. We used jalapeño hummus and it turned out fantastic. Thanks for sharing!
Thanks Sara, we’re so glad you enjoyed it, and that jalapeño hummus sounds fantastic!
Just made this today and the chicken was sooo yummy! Hallelujah, delicious and flavorful chicken breasts!! I always dreaded cooking them because mine always turned out so bland and dry. I used random vegetables I had (zucchini, broccoli, asparagus) and turned out wonderful… My hummus didn’t turn out crispy, unfortunately — I put it in the broiler for 5 min and it worked a bit, but i was scared to burn the chicken.
Thanks Janet, we’re glad to hear that! :)
This was DELICIOUS!!! And soooo easy to make! I just made the chicken breasts by themselves since I didn’t have the vegetables on hand, but it was great! Plus I’m also a big fan of not having to use every piece of cookware I own. It makes doing dishes a lot easier.
Thanks Kasey, we’re so happy to hear you enjoyed this!