Hummus-Crusted Chicken

October 22, 2012 by Ali

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

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 Servings

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

Method

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.

filed in Chicken, Entrees

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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189 thoughts on “Hummus-Crusted Chicken

  1. What an awesome idea!! So excited to try this!

    - Steven

  2. This was ridiculously good. We ate it so fast! We did it with organic Hope hummus original recipe…but we now want to try it with all of the Hope hummus flavors.

    Also used organic frozen veggies. The frozen veggies made kind of a sauce in the pan and we put the veggies and the sauce over rice. Went really nicely with our organic chicken!

    Thank you so much!!!!

    - Rachel

  3. This dish sounds delicious!!! I never thought of using humus inn a baked chicken recipe but I’ll be sure to do so soon.

    - Jackie Cooper

  4. Have cooked this twice and it is delicious

    - Lyn

  5. Tried this last night and it was wonderful!!!!

    - Susan Primavera

  6. I made this recipe this afternoon – TWICE, BECAUSE IT WAS SO GOOD. (The oven was still on and I still had uncooked chicken and squash)

    Your statement above is so true: “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”

    I couldn’t believe how delicious it turned out. Moist and juicy in only 30 minutes.

    A couple of notes about how I cooked the recipe:

    1. I used a big package of summer baby squash from Costco. For the first recipe I used only about what would have equaled the amount of squash you mentioned in the recipe. For the second recipe I used the rest of the package because I wanted more squash to result (I only had two chicken breasts left.)

    2. I used a Vidalia Chop Wizard (the “chop” blade) to cut up the onion and summer squash. With the baby squash you can just put the whole squash on the grate and swing down – it chops the whole squash into large dice. I actually like the texture the diced squash and onion makes. It picks up the lemon juice and hummus juice so well.

    3. I used “Tribe Zesty Spice and Garlic” hummus. One container = 1 cup. Lovely flavor.

    Absolutely stunningly delicious recipe! Thank you. A real easy stand-by dish for me now.

    - Sandy Roggero

  7. Just wanted to say this recipe has become a staple in our home!! Love how easy it is to prepare, and you can pretty much use any veggies you have in the fridge. I especially love it with some spicy 3-pepper hummus for a little extra kick, and add some sweet chili sauce on the side to dip in the veggies. Also, I cook it at 375 for at least 40 min. or else my chicken breasts won’t fully cook (but everyone’s oven is a bit different)!

    - PeppyBecky

  8. I loved this dinner! It’s so elegant. I cooked the squashes for about10 mins. I added a side of black olives and some finely chopped bell pepper. Thank you!

    - Rachel

  9. Really loved this recipe! Served mine with a Mediterranean quinoa salad and it was a hit!

    - Megan

  10. In the oven!!! After reading comments, I used less hummus. Looks and smells delicious!

    - Jill

  11. I tried to make this tonight and was so excited about it…but mine didn’t turn out. The hummus didn’t get crusty, it just stayed mushy on the chicken and mostly slid off of it into the pan. If I had cooked it any longer the chicken would have been overdone. Made for a weird mix of textures. Did I use too much or too little or what? The veggies were great at least.

    - Haley

    • Hi Haley,

      Oh man — strange! If the hummus was on too thick, it might not have gotten very crusty. Also be sure that the chicken is patted dry before you add the hummus. Otherwise, different brands of hummus have more oil than others. Could have been that. Hope it turns out better for you next time!

      ~Ali

      - Ali

  12. I have made this 5 or 6 times now and my whole family loves it!!! Thank you so much for this easy and amazing recipe. The only thing I change is that I cook it at 375 for 40 to 45 minutes.

    - Amber L.

  13. I’ve made a similar version with spicy garlic hummus and a little basalmic vinegar and it was wonderful! I also used mushrooms with it which were great!

    - Luann

  14. Oh my! I’m currently going dairy free because I’m breastfeeding and think my son is sensitive. Someone pointed me in the direction of this recipe and let me say it is AMAZING! This is a keeper. Thank you!!

    - Christine @ Christine's Kitchen Chronicles

  15. Outstanding!!! Hubby had doubles and my baby ate a full adult portion!!!
    Delicious!!!

    - T.R.

  16. I tried this recipe tonight. I wish I could say I loved it. I WANTED to love it, but it was just too lemony, too bitter, too disappointing all around! It’s not something I will try again …

    - S. Scott

  17. I made this tonight and it was delicious! 2 things I will do different next time, cook the veggies seperately as they were mushy and not use as much hummus. Maybe even 1/2 cup would be enough.

    - Kari

  18. This looks so insanely good! So going to try this!

    - Chels

  19. Did NOT look like the photo, but it was delicious! I had to put aluminum foil over it the last ten minutes or it would have been way too darkly crusted. I used “garlic lovers” hummus this time and am looking forward to trying other flavors. Worked great on chicken thighs – just added ten minutes and loosely covered with alum foil for the last ten minutes.

    - catinmylap

  20. Delicious look. Wow

    - chefzakircooking

  21. Made this for my family tonight and they loved it! It was juicy and very flavorful! Thanks for the recipe

    - Margaret

  22. WOW!!! This tastes terrific!!

    I pinned this several months ago and, while making my menu for the week, remembered it.

    I used a sun-dried tomato flavored hummus and added jarred sun-dried tomatoes also. My whole family loved both the chicken and the vegetables!

    - Leslie

  23. In the oven now. Smells so good.

    - kellie

  24. Just cooked this and LOVED it!

    - Matt

  25. Ok, so I tried this today…. But the humus slid off the chicken while in the oven… What did I do wrong? Or how do I keep it on the chicken next time?

    - Ghupps

  26. If I use flavored hummus do I need the sumac or smoked paprika?

    - Rachel

  27. This recipe is incredible! And it’s so easy to prepare! Took maybe less than 7 minutes

    - Cc Ward

  28. I just made this and it was incredible! We used garlic-coriander hummus and now this recipe is one of our new favorites!

    - Amber

  29. Making this tomorrow night but I’m adding rice. Look’s delicious, can’t wait to try it!

    - Kayli

  30. This looks and sounds like such a wonderful recipe that I cannot wait to try. However, I am new to the whole cooking game and was wondering what type of dish can I use in the oven at degrees over 400? So far I have not cooked anything above 375. I just don’t want anything to explode on me…

    - Elise P

  31. Thanks so much for posting this recipe. I have made it twice in the last 2 weeks. And I have told many people about it. Absolutely delicious!!

    - Jenna M

  32. This looks so amazing. I love hummus! I can’t wait to try it on chicken.

    - Megan

  33. I’m making this meal tonight … the only modification is I’m adding mushrooms to squash and zucchini. Can’t wait to see how yummy it is, as I’ve just recently started eating hummus. I’ve definitely been missing out on a good thing. Thanks for sharing!

    - Sanekia C

  34. I think I am in love. I have not tried this as of yet, but I have never cooked with hummus because I thought it couldn’t be done. I spread that stuff on everything I can. I will be trying this very soon with my favorite roasted red pepper hummus or roasted garlic. But I’m sure either one will turn out great!!

    - Michelle

  35. I’m making this tonight! Only difference is I am going to cut the chicken open and stuff some hummus inside the chicken breast. Yum!

    - Megan

  36. Sorry for an unexpected stupid question. Do you measure your temperature in °F or °K??

    - Kathrin

  37. I used broccoli … no other veggies in the house. Yum!

    - Brig

  38. I cooked the chicken over asparagus tonight and it was delicious! My family loved it and it was a huge hit! Such an easy recipe that you can change based on your family’s tastes–or whats in the fridge! Definitely will be making this again!

    - Amanda

  39. Can’t have lemon or hummus right now due to acid-reflux dietary restrictions, but as soon as I’m able to eat them again, this will be the first thing I make. Sounds fantastic!

    - Meg

  40. My roommate made this for dinner after we saw the recipe on Pintrest last week. It was yummy and would be fun to try with different flavors of hummus.

    - Amanda

  41. This was so,so good!!! I used red pepper hummus because that is what I ad on hand and added some grape tomatoes I needed to use up. Very flavorful!

    - Carrie

  42. Yum Yum Yum! Made this last night for dinner- prep time was less then 15 min (I added mushrooms which were awesome) and then 25min bake time for an ABSOLUTELY delish dinner that is full of flavor!!Thank you for posting this recipe! This will now be added to my work night meal lists instead of eating out for dinner :)

    - Heather

  43. This was DELISH!! I used 2 chicken breasts, cut in half with yellow squash and onions on the bottom. I did not use lemon juice.. it was so moist and yummy!! Thank you! :)

    - Michelle Stoker

  44. Made this last night – YUMMY!!
    I did change up the veggies though – I did a Mediterranian thing with zucchini, tomatoes, artichoke hearts and olives (also peppers & onions) and the sprinkled on some feta. Even my 8 yr old LOVED this!!

    - Stephanie B

  45. This picture popped up on my Pinterest the other day and caught my eye. Made it for dinner tonight and it was delicious!! Thanks for the idea, I always need healthy, yummy chicken recipes. With the veggies included in this dish, it’s hard to beat. The hubby gobbled it up!

    - Jeni B

  46. I don’t have any lemons, so I’m going to try this with Tribe cracked chili pepper hummus and lime…and potatoes and red bell peppers for the veggies. Same concept, different flavors…we’ll see!

    - Amanda

  47. Do you know what other vegetables will work under the chicken instead of squash and zucchini? Thank you!

    - Randie

  48. Do you think this would work with Tilapia? Maybe not a one dish because of the shorter cook time, but I may try this!

    - nichole banoub

    • I bet this would.be good on fish prov both whitefish and salmon. I wonder if on tofu or is that too crazy??

      - hillary

  49. I just tried this and it was delicious! Thanks for the idea!

    - Heather

  50. This was fabulous!!!!! We tried it tonight for supper. I did not have the vegies listed so I sliced a potato, onion, cauliflower and cabbage. I used Pampered Chef Garlic Infused Canola Oil instead of olive oil on the vegies. The Hummus was Spicey Pepper Hummus painted on the chicken breast and placed them in my Pampered Chef Stone bakeware. We will use this over and over again!!!!!

    - Julie

  51. I love hummus and this recipe ROCKS. I am making it for dinner tonight and it will be the second time I’ve made it. Thanks for the great recipe.

    - Lauren

  52. This is the BEST CHICKEN I have ever had! I have made this three nights in a row now for dinner. When you don’t do the vegetables, this is the quickest dish to throw together if you have already defrosted chicken breasts – I love how I can put it together in literally three minutes! Thankyou so much for this wonderful recipe!

    - McKayla

  53. I have a ton of hummus to use up and I think this will really be a delicious way to do that!

    - Amy

  54. I made this last night, but had a bit of a mishap with it. My lemon was really big and juicy, and because of that, it overpowered the dish. I love the idea of hummus over the chicken like this (it was so tender!) and it really did have a lot of potential, but it was overshadowed by the lemon flavor for us. Bummer!

    - Ashley

  55. My 2-year old’s favorite food is hummus, and I am super excited to make this for her birthday dinner! Thanks for the recipe! She usually doesn’t eat much meat, but I think she’ll devour this!

    - Chrystal

  56. Tried this tonight with cherry tomatoes instead of zucchini (the grocery store was out). It was FANTASTIC!

    - Julie Kay

  57. Trying this tonight but with fish.

    - Carmen

  58. I added a little italian dressing seasoning and some feta cheese to the hummus prior to putting it on the chicken. Delish!!

    - Shanna

  59. This was fantastic!!! I mixed some leftover roasted garlic, Italian herbs and a pinch of Parmesan into the hummus… I had lots of fun listening to my hummus-hating family try to guess what topping was on the chicken!!

    - DvanThiel

  60. This is happening tomorrow night with my new, FAVORITE store bought hummus – Publix brand CHILI LIME HUMMUS is freaking ahhhmazing. Thanks for the idea!

    - Jennbird

  61. Made this last night. It has a great tangy flavor & the chicken turned out very moist & juicy. Yum!

    - Chris

  62. Thanks for this recipe. I made this with only 2 chicken breasts sliced in half and my veggies were cherry tomatoes, zucchini and asparagus. Was lovely and so easy and tasty! I only needed to cook it for about 15 minutes and everything was cooked perfectly.

    - Corrie

  63. HELLO! WOW-ZA What a blast! I have made this using the Greek Brand Hummus w/Black Olives, then I made it w/a differnet Brand that is Hummus w/artichokes Garlic And Spinach-Wow both times it was Awesome-I actually used Califlower-the orange/green-I thinks it’s a Hybrd of brocolliand some squash combo Covered w/EVOO, salt And Ginger slices WOW-then the @nd one w/the Artichoke Hummus I laid on a bed of Just barley Steamed Spinach, sort of like a florentine w/out all of the gucky nitrates-WOW what a feast w/Acorn and Butternut maple/Pumpin spice seasoning!I actually was ASKED to make a DOUBLE Batch for the NEXT time(which REQUESTS have come for SOON), so that they could have some for left-over LUNCH-What a Compliment-ThankYOU-U know it’s always NOT easy to get them all to TRY a NEW Chicken Recipe- esp when they gripe about same old same old…but to get them to TRY some NEW recipe-well THESE have been a HOME-RUN, “TO THE MOON ALICE..TO THE MOON” J.Gleason

    - Lou

  64. Made this tonight as my husband has been on a hummus kick lately. I agree with the comment to spread the hummus thinly – I used a full cup as the recipe called for and it was too much. I should have either butterflied the chicken breasts to have more surface area or simply used quite a bit less.

    - Mar

  65. This sounds so awesome. I do have one question however. You said that we could incorporate balsamic, what would be the best way to do that in your opinion? I was thinking of maybe tossing the vegetables in it before placing them in the pan.

    - Bridget

  66. I loooove hummus, so made this last night. It was good and super easy! Overall it tasted a bit plain, so next time I might add tomatoes and bell peppers, fresh parsley, and a splash of sherry. It would be delicious over rice or quinoa but that would require an extra dish, and there’s no need to complicate things on a weeknight! I’m going to chop up the leftovers to make a wrap with baby spinach and greek yogurt.

    - Julie

  67. I was just looking for something easy for dinner tonight. Problem solved!!! Can’t wait to try!

    - Rachel @Khaosinthekitchen

  68. Sounds lovely- so glad I ran into your super blog. Just a sheepish question *”( mildly embarrassed) cos living in India,everything HERE is Celsius- is your Preheat 450 degrees Fahrenheit or Celsius? Also do you keep the oven on at 450 throughout after?

    - Monica

    • Hi Monica,

      So sorry about the confusion! All of my temps are in farenheit. And yep, you keep it at the same temperature while baking to get that nice “crust”. :)

      Thanks!
      ~A

      - ali

  69. Just made this for dinner tonight, was pretty yummy and very quick to do! I served it with potatoes which i sliced super thin and roasted with olive oil, butter, salt + pepper.
    Few notes for anyone who wants to try it:
    1. don’t turn it half way in the oven; I unfortunately made that mistake and because the hummus is quite slippery, the coating sort of slid off a bit!
    2. don’t put too much hummus on the chicken breast- think i put about a tablespoon too much so just be careful
    3. don’t forget to add the lemon juice as it makes quite a big difference to the taste!

    Thanks for the recipe, will definitely make it again if i need a quick and simple dinner!

    - Sabeen

  70. Looks delish! What a great way to use hummus and still have some of the package left over for lunches and fresh veggies.

    - Kitchen Mommy

  71. LOVE it! I must give this a try soon!

    - katie

  72. This is why I love spending hours on the internet: reading recipes like this that give you new, brilliant ideas for cooking. And this sounds GREAT!

    - Marcella

  73. This is delicious!! Thanks for sharing, the family loved it

    - Rebekah C

  74. What a unique combo! This also gives me the opportunity to make homemade hummus!

    - Chung-Ah | Damn Delicious

  75. i am all about quick and easy meals…and this one sounds awesome! can’t wait to try this–maybe with a spicy hummus!

    - natalie@thesweetslife

  76. And this is why it’s so important and fun to talk about food – what a great inspiration! Love this dish.

    - Anna @ Hidden Ponies

  77. I live and breathe hummus. no exagerrations. would drink the stuff if i could… and if that didn’t sound gross! But seriously, i LOVE hummus. now encrusted chicken with it? SO creative! Jsut when I thought I’ve tried hummus in any which way or form. I’m SO trying this Ali!!

    - sally @ sallys baking addiction

  78. OK, this is amazing. Can’t wait to try!

    - Laura (Tutti Dolci)

  79. This will be had in my house very soon. Love hummus, what a great idea!

    - Erin @ Dinners, Dishes and Desserts

  80. I’m so intrigued! The chicken looks amazing. Guess I’m gonna have to try this!

    - Kathy - Panini Happy

  81. Hummus?! That has to be good. Such a great idea!

    - Amy

  82. I’ve done something similar with lamb before but I like the sound of it with chicken even more! So delicious.

    - Kathryn

  83. Such a great idea and so unique. Looks perfect!!

    - Cassie

  84. Thanks Ali…this will be dinner tonight :)

    - Michelle

  85. Hummus crusted?! OH, I am so pinning this right now.

    - Jackie @ Domestic Fits

  86. Yum!

    - Bree Courtney

  87. Using hummus without the veggies or chips is a sure winner! Can’t wait to try it out!

    - Meagan @ A Zesty Bite

  88. Cannot wait to try this!!!

    - carrian

  89. Honeeeyyy, yumdumayuma!!!

    Pinned, shared, and gonna serve it!!

    - C.J. @ Princess House By CJ

  90. i love hummus and love the idea of baking both veggies & chicken together. i am going to have to try this soon.

    - Dixya @ Food, Pleasure and Health

  91. Just made my weekly batch of hummus – now I need to try not to eat it all so I can try this!! Great idea!!

    - Liz @ The Lemon Bowl

  92. Shut. UP.

    I’m so trying this.

    - Bev @ Bev Cooks

  93. Such a fabulous idea!! I never would of thought of this.

    - Laura @FoodSnobSTL