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!

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

Directions:

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!

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Comments

1 2 3 8
  1. Laura @FoodSnobSTL — October 22, 2012 @ 7:42 am (#)

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

  2. Bev @ Bev Cooks — October 22, 2012 @ 8:30 am (#)

    Shut. UP.

    I’m so trying this.

  3. Liz @ The Lemon Bowl — October 22, 2012 @ 9:04 am (#)

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

  4. Dixya @ Food, Pleasure and Health — October 22, 2012 @ 9:50 am (#)

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

  5. C.J. @ Princess House By CJ — October 22, 2012 @ 10:21 am (#)

    Honeeeyyy, yumdumayuma!!!

    Pinned, shared, and gonna serve it!!

  6. carrian — October 22, 2012 @ 10:22 am (#)

    Cannot wait to try this!!!

  7. Meagan @ A Zesty Bite — October 22, 2012 @ 10:33 am (#)

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

  8. Bree Courtney — October 22, 2012 @ 11:05 am (#)

    Yum!

  9. Jackie @ Domestic Fits — October 22, 2012 @ 11:32 am (#)

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

  10. Michelle — October 22, 2012 @ 11:48 am (#)

    Thanks Ali…this will be dinner tonight :)

  11. Cassie — October 22, 2012 @ 12:35 pm (#)

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

  12. Kathryn — October 22, 2012 @ 12:47 pm (#)

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

  13. Amy — October 22, 2012 @ 4:07 pm (#)

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

  14. Kathy - Panini Happy — October 22, 2012 @ 5:56 pm (#)

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

  15. Erin @ Dinners, Dishes and Desserts — October 22, 2012 @ 7:29 pm (#)

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

  16. Laura (Tutti Dolci) — October 22, 2012 @ 7:42 pm (#)

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

  17. sally @ sallys baking addiction — October 22, 2012 @ 8:10 pm (#)

    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!!

  18. Anna @ Hidden Ponies — October 22, 2012 @ 10:11 pm (#)

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

  19. Chung-Ah | Damn Delicious — October 23, 2012 @ 5:03 pm (#)

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

  20. Rebekah C — October 26, 2012 @ 9:32 am (#)

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

  21. Marcella — October 27, 2012 @ 5:46 am (#)

    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!

  22. katie — October 27, 2012 @ 4:15 pm (#)

    LOVE it! I must give this a try soon!

  23. Kitchen Mommy — October 27, 2012 @ 8:56 pm (#)

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

  24. Sabeen — October 28, 2012 @ 2:06 pm (#)

    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!

  25. Monica — October 29, 2012 @ 10:47 am (#)

    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?

    • ali — October 30th, 2012 @ 11:10 am

      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

  26. Rachel @Khaosinthekitchen — October 29, 2012 @ 7:54 pm (#)

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

  27. Julie — October 30, 2012 @ 12:00 pm (#)

    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.

  28. Bridget — October 30, 2012 @ 6:26 pm (#)

    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.

  29. Mar — November 1, 2012 @ 6:58 pm (#)

    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.

  30. Lou — November 2, 2012 @ 3:40 am (#)

    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

  31. Corrie — November 6, 2012 @ 4:12 pm (#)

    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.

  32. Chris — November 8, 2012 @ 6:48 am (#)

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

  33. Jennbird — November 8, 2012 @ 5:07 pm (#)

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

  34. DvanThiel — November 10, 2012 @ 5:13 am (#)

    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!!

  35. Shanna — November 13, 2012 @ 7:16 pm (#)

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

  36. Carmen — November 16, 2012 @ 6:15 pm (#)

    Trying this tonight but with fish.

  37. Julie Kay — November 17, 2012 @ 8:23 pm (#)

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

    • Catherine — January 12th, 2013 @ 3:55 pm

      Tomatoes would be such a good substitute!

  38. Chrystal — November 30, 2012 @ 4:35 pm (#)

    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!

  39. Ashley — December 11, 2012 @ 8:42 pm (#)

    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!

  40. Amy — December 20, 2012 @ 8:35 am (#)

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

  41. McKayla — January 3, 2013 @ 1:18 pm (#)

    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!

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