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!
This was just delicious. I used skinless breast tenders and they were very tender and juicy.
We have a new fun dish for company!!
Made the Hummus Crusted Chicken for a dinner party at my home this evening. First time trying this recipe and it was a huge hit! Super easy to fix and it was sensational. I used plain hummus and added my own fresh garlic to it plus a hint of seasoned spices.
Guests all raved. My husband, who does not eat hummus, was pleasantly surprised and loved the meal.
Made the chicken and vegetables separately because my family loves the way I roast vegetables with balsamic vinegar. The chicken was so delicious and juicy. I made it with the Sprouts brand garlic hummus and it gave it great flavor! I also put olive oil first, salt and pepper and then the hummus perhaps this is why mine did not crust. Nevertheless this dish is easy and quick and I will definitely be making this regularly!!
I made this last night and turned out purely yummy! It is truly super easy (otherwise I wouldn’ve have decided on it, I’m far from an expert in cooking), most the job is done by the oven anyway. Loved the flavours and the taste of it all, the hummus crust was deeeeelicious. Made it with green beans, carrots, onion, bell pepper, brocolli, as these are my favourite veggies to bake. Whatever you fancy, it works and that’s another big plus. Thanks for sharing this great recipe, Ali!
I make this A LOT and recommend it to all my friends. Has anyone noticed at a certain point in baking the hummus starts to slide off the chicken? Any ideas on what I can do to correct for that to get a better hummus topping experience?
This is absolutely delicious!!! I had so much hummus and so many flavors of it, tried 2 with regular and two with roasted red pepper, simply incredible. I did not think it would be anything spectacular, but I was wrong. Veggies came out perfectly as well and I will absolutely be making this again!
I thought 230°C sounded too hot – can’t find the comment I posted.
So I cooked it in a fan oven at 200°C – maximum temperature – took 40 minutes to cook but turned out great and my husband (who is a big hummus fan) adored it and said I should definitely make it again and even serve it to guests :)
This dish is super easy and extremely delicious! I was searching for a one pan dinner one night and I found this recipe. Amazingly I actually had all the ingredients needed in my fridge. That in itself was a miracle. Anyway I made this in no time flat and was bowled over by how good it tasted. I’ve since shared this recipe with anyone who will listen, since it was so easy I memorized it after only making it once. I’ve since used different flavors of hummus and vegetables to keep it interesting.
Thanks for sharing, Christy, we’re so happy you loved this! :)
This chicken dish was delicious! I used classic Sabra hummus and that worked very well.
It only took 20 minutes to bake at 450; which may be because it wasn’t laying on a bed of veggies.
It was super easy to make and I will definitely make it in the future. Thanks!!!
Thank you, Debby, we’re so happy you enjoyed it!
This was amazing! I used carrots, radishes and onions instead since we had those in the fridge. Even my 2 year old loved it! Thanks for sharing this
Thank you, Ashley, we’re so glad you and your little one enjoyed it!