Hummus-Crusted Chicken

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

Hummus serves as the perfect sauce in this easy baked chicken dish!


  • 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


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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


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  1. Barbara Vest — November 19, 2014 @ 6:45 pm (#)

    I made the hummus-crusted chicken with roasted garlic hummus. Yum Yum Yum!!! My husband loved it!

  2. Jemma - You Mean The World To Me — January 22, 2015 @ 1:19 am (#)

    Yum! I made your recipe last night and it went down a storm with my hubby! Who would have thought hummus would make such a tasty crust once it had been in the oven. Thank you for sharing this. 

  3. Janette — February 27, 2015 @ 11:53 pm (#)

    This sounds really good!  Always looking for something new when it comes to cooking chicken!  Would have never thought of doing this!  Thanks for sharing!

  4. jen b. — March 16, 2015 @ 11:15 pm (#)

    I linked to this recipe today because it was so darn good!!! I am not necessarily a HUGE hummus fan, but mixed with the lemon and baked, it is seriously a new favorite for me! Thanks for sharing!!

    • Ali — March 17, 2015 @ 9:17 pm (#)

      Thanks Jen, I’m glad you enjoyed it!

  5. Alix — March 17, 2015 @ 9:36 pm (#)

    Question! I just made this and it’s very good! But just wondering the hummus isn’t very crusty. Any way that I can make it more crusty? 

    • Ali — March 21, 2015 @ 12:22 pm (#)

      You can always pop it under the broiler at the very end of cooking to crisp it up if it’s not crispy. :)

  6. David Hendricks — March 18, 2015 @ 9:57 pm (#)

    This sounds really good, but haven’t tried yet. I just want to make sure I read right – bake at 450F for 25 – 30 min? That seems really high… If it works, I’ll try it, but thought I would double-check. Thanks in advance:)

    • Ali — March 21, 2015 @ 12:36 pm (#)

      Yep, it’s pretty high and will depend on the thickness of your chicken breasts, but the high heat helps crisp up the hummus.

  7. Stephanie — March 20, 2015 @ 3:39 pm (#)

    Made this with horseradish hummus (I was worried at first) and it was a total hit with my fiancé (who complimented me by having seconds!). 10/10 for a quick, easy and delicious meal. Thanks for sharing!!

    • Ali — March 21, 2015 @ 10:56 am (#)

      Thanks Stephanie, I’m glad you gave it a try!

  8. jessica — March 28, 2015 @ 4:54 pm (#)

    Do you cover the chicken?

  9. Jenna — April 8, 2015 @ 4:42 am (#)

    hi! I’m from Australia and so I converted the 450degrees to 240 degrees and baked for 25mins but when I lifted up the chicken to serve, it wasn’t cooked. Did I do it wrong?

    • Ali — April 9, 2015 @ 1:52 pm (#)

      Hey Jenna, oh no, I’m so sorry! It sounds like you converted correctly, so I’m not sure what went wrong. :( It can take anywhere between 25 and 30 min, so maybe it just needed around 5 more minutes in the oven? How undercooked was it?

  10. Jennie — April 14, 2015 @ 12:27 pm (#)

    Made this for dinner last night – prepped all the veggies ahead so when I got home from work I tossed the veggies with a little garlic, EVOO, S&P & olive oil, added the chicken with hummus on top and cooked. It was ready by the time my some was home from soccer practice – we served it over rice. I was planning on leftovers for lunch today, but there was NOTHING leftover! It was a major hit in our house and will be adding to our regular rotation – thanks for the great idea!

    • Ali — April 14, 2015 @ 4:36 pm (#)

      Awesome!! So glad you all enjoyed it!

  11. Heather — April 16, 2015 @ 12:05 pm (#)

    This is a great recipe! 

  12. Patricia — April 16, 2015 @ 5:11 pm (#)

    Looks easy, quick and tasty. Do you think this would work with pork chops too?

    • Ali — April 16, 2015 @ 10:45 pm (#)

      Thanks Patricia! And yes, I bet it would, sounds yummy!

  13. Hannah — April 24, 2015 @ 9:41 am (#)

    Made this last night with a half cup of hummus instead of a whole cup and it was perfect! It really does make a light crust on the chicken. My boyfriend loved it so much he asked me to make it again tonight!

    • Ali — May 1, 2015 @ 12:44 pm (#)

      That’s great Hannah! : )

  14. Kacey — April 26, 2015 @ 7:57 am (#)

    I made this recipe for dinner tonight and it was really good and so easy. In my experience, it’s rare to find such a simple recipe that ACTUALLY tastes good. I added some crushed red pepper to the hummus and topped the chicken with chopped parsley after I took it out of the oven. Also, I used chicken thighs instead of breasts because that’s what I had. My husband literally scraped his plate and was licking his knife afterwards.

    • Ali — April 30, 2015 @ 8:31 pm (#)

      Thanks Kacey, I’m so happy you were pleased with it, and I love your take on it! Glad it was a hit with your husband too, that’s always a good thing. : D

  15. Danielle — May 11, 2015 @ 4:44 pm (#)

    I tried this recipe today and I lowered the oven temp to 400 degrees, and cooked for 25 minutes. Sadly it burned!! I am wondering if I was supposed to cover with foil? I am an experienced cook so not sure what went wrong. I really wanted to try this. 

    • Ali — May 13, 2015 @ 10:33 am (#)

      Oh no! So sorry about that. Different ovens sometimes perform differently, or it might have been closer to the heat with mine. Yes, if you try it again, I would recommend cooking it on the middle rack and covering it with aluminum foil if it’s getting too browned on top.

  16. Lina — May 17, 2015 @ 8:03 pm (#)

    I adjusted the cooking time to 20 minutes at 450 degrees since i was using thin chicken breasts. It was a little overcooked, so I think 15 minutes next time would be good. However, it was not enough time for the hummus to get crusty so it was still mushy… The zucchini was also extremelyy mushy, I’ll have to cook that separately next time, maybe pop it in for 10 minutes instead. 

    • Ali — May 18, 2015 @ 7:13 am (#)

      Thanks for sharing, Lina. I’m sorry things didn’t come out quite right. I do think thicker chicken breasts work better for this recipe, if you can get them next time. Not sure what happened with the zucchini though!

  17. Melissa - Green Palate Life — May 19, 2015 @ 8:10 am (#)

    I’m so in love with this recipe! So much so that I shared & linked you on my personal blog!
    Thank you so much for sharing! Xo

    • Ali — May 19, 2015 @ 8:14 am (#)

      That’s awesome, Melissa! Thanks for sharing, yours looks like it turned out perfectly. So happy you like it! : )

  18. Zest to impress — May 19, 2015 @ 7:19 pm (#)

    This looks great! What a good idea. I’ll definitely pair it with my Greek hummus, which is simple and easy to throw together!

  19. Presley — May 21, 2015 @ 11:54 pm (#)

    My family LOVED this as a meal and I loved it even more because it was so easy! Was worried that either the chicken or vegetables would cook before the other, but all came out perfectly.Thank you for the recipe and I will definetly be checking back in for more!

    • Ali — May 22, 2015 @ 8:31 am (#)

      That’s great to hear, Presley! Glad you and your family enjoyed it! : )

  20. bob — May 22, 2015 @ 11:36 pm (#)

    Very nice pictures and and it looks like it taste really good

    • Ali — May 25, 2015 @ 8:37 am (#)

      Thank you!

  21. Crystal — June 18, 2015 @ 6:22 pm (#)

    Made this tonight! I love hummus and I love chicken so I knew I’d love this! Normally I don’t like squash so I was a little skeptical, but wow! I cooked it all in one big baking dish and the veggies soaked up the juice and hummus so nicely! My husband who also doesn’t like squash ate all of his too. Thanks for such a yummy recipe. 

    • Hayley @ Gimme Some Oven — June 18, 2015 @ 10:09 pm (#)

      We’re so happy to hear you and your husband enjoyed this, Crystal! : D

  22. Kavita — June 21, 2015 @ 8:14 pm (#)

    This sounds delicious!  I love hummus so love anything coated with it.  I don’t eat chicken though.  Do you think this would work well on fish?  Thanks for such a great recipe!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:51 pm (#)

      Thank you, Kavita! Hmm, it probably depends on the fish. We can’t say for sure, since we haven’t tried it, but we say go for it! Let us know how it turns out!

  23. Bethany — June 24, 2015 @ 4:58 pm (#)

    Could you make this using pork?

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 8:36 pm (#)

      Hey, Bethany! We haven’t tried it with pork, but don’t see why it wouldn’t work just as well with a pork chop!

  24. Jane — June 26, 2015 @ 11:12 am (#)

    Made this last night, didn’t have any zucchini in the garden, so I used yellow squash, carrots and onion. I loved this dish, the chicken was very tender and moist the flavors were good and the prep time was minimal. only downside was that my husband thought the texture of the hummus was odd (yet we eat hummus a lot) and it didn’t really get crispy. I would recommend this dish and will make it again using zucchini as written.

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 7:41 pm (#)

      Thank you, Jane! We’re glad you and your husband enjoyed the dish, and we’re sorry it didn’t get crispy like it’s supposed to! Hopefully second time’s a charm! : )

  25. Bea — July 6, 2015 @ 5:04 am (#)

    This was amazingly good.  Thanks.  Chicken breast stayed really moist and was full of flavour.

    • Hayley @ Gimme Some Oven — July 6, 2015 @ 10:00 am (#)

      Thanks Bea, we’re so glad to hear you liked it!

  26. Holly — July 13, 2015 @ 9:03 pm (#)

    this recipe is AMAZING!!! Huge hit with the fam! Thank you for sharing!!

    • Hayley @ Gimme Some Oven — July 14, 2015 @ 2:39 pm (#)

      Thanks Holly, we’re happy to hear that!

  27. Emily B. — July 18, 2015 @ 7:33 pm (#)

    I covered mine with foil, and it turned out a little soupy. I recommend not covering the chicken, but also it’s probably a better idea to cook the chicken and veggies separate so that the hummus doesn’t slide off into them.

    • Hayley @ Gimme Some Oven — July 19, 2015 @ 11:43 am (#)

      We’re sorry to hear that Emily :( Thanks for sharing your experience though. Not covering it next time really should help it stay coated, and crisp up!

  28. Donna Lebeduik — July 28, 2015 @ 4:46 pm (#)

    I tried this tonight and the chicken came out very tender and moist. I loved the choice of veggies with this recipe. My chicken was a bit thicker so I baked it about 35 minutes. Not being a big lemon nut, I would cut down the amount next time out of personal preference. This was delicious!

    • Hayley @ Gimme Some Oven — July 29, 2015 @ 9:55 am (#)

      Thanks for sharing Donna, we’re glad you enjoyed this!

  29. Hungoverbunny — August 6, 2015 @ 1:06 pm (#)

    this looks sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good

    • Hayley @ Gimme Some Oven — August 7, 2015 @ 5:31 pm (#)

      Thank you, we hope you enjoy! :)

  30. Terri l. — August 10, 2015 @ 9:55 pm (#)

    Thank you for this fast and FAB! recipe, and please forgive me for initially questioning your sanity… LOL. The unexpected use of hummus and 450 degree temp sounded like a recipe for disaster , but I had an almost expired tub of plain Saba® Hummus so I thought I’d give your a recipe a shot.  I only had some baby carrots and sugar snap peas, so subbed them for the summer squash in the original recipe. I also got all crazy-clever and added a several sprigs of fresh Greek oregano I clipped from my garden.  I must have checked the oven 10 times, expecting a scorched ruin of chicken.  Exactly :25 minutes, and I opened the door a final time to see…chicken magic!!!  Perfectly done, moist meat, a nice thin crust, and vegetables done to a turn.  (Did I mention it was MAGIC?! ) Anyway, thank you, and I promise never to doubt you again.

    Just a couple of my thoughts that may help those who have had less success with the crust.. I made sure to pat my chicken breasts completely dry, so as to help the hummus ‘stick’ better.  I also used more than a cup of hummus; I actually used the whole tub and made sure each breast was generously covered.  I hope this helps!  Don’t give up, this one is a keeper! 

    • Hayley @ Gimme Some Oven — August 13, 2015 @ 1:12 pm (#)

      Thank you Terri! We’re so happy you like the recipe, and appreciate you sharing! :)

  31. Kasey Rae — August 13, 2015 @ 11:49 am (#)

    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.

    • Hayley @ Gimme Some Oven — August 20, 2015 @ 12:40 pm (#)

      Thanks Kasey, we’re so happy to hear you enjoyed this!

  32. Janet — September 6, 2015 @ 4:24 pm (#)

    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. 

    • Hayley @ Gimme Some Oven — September 8, 2015 @ 10:05 am (#)

      Thanks Janet, we’re glad to hear that! :)

  33. Sara — September 11, 2015 @ 8:15 pm (#)

    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!

    • Hayley @ Gimme Some Oven — September 14, 2015 @ 7:53 am (#)

      Thanks Sara, we’re so glad you enjoyed it, and that jalapeño hummus sounds fantastic!

  34. Laurie — September 15, 2015 @ 6:09 pm (#)

    Tried the recipe ‘as is’. Turned out delish. Did not take pic :( Switching up the hummus flavors could also be fun. Thank you!

    • Hayley @ Gimme Some Oven — September 18, 2015 @ 7:26 am (#)

      Thanks for sharing Laurie, we’re glad you enjoyed it! :)

  35. Anastasia Neira Ocampo — September 29, 2015 @ 9:37 pm (#)

    Love is recpe!
    Question… My mom is allergic to chickpeas,  can i make this recipe with black bean hummus?

    • Hayley @ Gimme Some Oven — September 29, 2015 @ 10:24 pm (#)

      Thanks Anastasia, and we think that would still work! We hope you enjoy!

  36. Skye — September 30, 2015 @ 10:36 pm (#)

    This recipe looks awesome, but my husband doesn’t like yellow squash or zucchini–can you recommend any other vegetables for this dish?

    • Hayley @ Gimme Some Oven — October 1, 2015 @ 8:36 am (#)

      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!

  37. Michele — October 2, 2015 @ 6:18 pm (#)

    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

    • Hayley @ Gimme Some Oven — October 2, 2015 @ 10:15 pm (#)

      We’re glad you and your family enjoyed this Michele!

  38. Melissa @ — October 14, 2015 @ 6:04 pm (#)

    We just had this tonight (finally trying out some Pinterest recipes ;) ) — So easy & delicious! We will definitely be adding this into the dinner rotation! 

    • Hayley @ Gimme Some Oven — October 15, 2015 @ 12:41 pm (#)

      That’s so nice to hear Melissa, thanks for sharing! We’re happy you enjoyed it. :)

  39. Marybeth — November 12, 2015 @ 11:38 am (#)

    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!

    • Hayley @ Gimme Some Oven — November 13, 2015 @ 8:01 am (#)

      That sounds amazing, we wish we had some of that hummus! We’re glad you enjoyed the chicken! :)

  40. Christy — November 17, 2015 @ 7:06 am (#)

    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.

    • Hayley @ Gimme Some Oven — November 17, 2015 @ 7:44 am (#)

      Awesome Christy, we’re so glad you enjoyed it! The way you did it sounds so delicious, thanks for sharing! :)

  41. Natasha — November 17, 2015 @ 5:54 pm (#)

    I was so excited to try this tonight! It’s been in the oven at 450 for almost an hour now and the chicken still isn’t cooked through. I’m very disappointed. 

    • Hayley @ Gimme Some Oven — November 18, 2015 @ 9:38 am (#)

      Hmmm that definitely doesn’t sound right Natasha. Were the chicken breasts just really thick? That’s honestly the only thing we can think of as to why these wouldn’t have cooked through at such a high temp for so long. That’s never happened to us. :(


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