Hummus Crusted Chicken

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If you’re one of the people who realized off the bat that this is a healthy recipe and said, “No way; That’s just not for me,” I have to advise you to reconsider.  One, this tastes great.  Two, it’s quick to put together.  Three, it’s easy to put together.  Four, a fourth point shouldn’t be necessary.  Just give it a shot.

Hummus Crusted Chicken-- healthy, fast, easy, and delicious!

Just like you, I have a busy life (believe it or not) so sometimes making food for the blog is daunting– let alone cooking for myself.  Sure, I like to get fancy and creative as often as possible, but sometimes I’m looking to eat something quick after work that takes about as much effort as microwaving a freezer meal or heating up leftovers.  I don’t have time to waste when I’m hungry.
So, obviously the best solution in said scenario is to be both creative and fast, which usually results in me playing Frankenstein with ingredients in my refrigerator.  There isn’t much I won’t try to throw together, so it should be no surprise that one day the idea of combining hummus and chicken hit me.

Hummus Crusted Chicken-- healthy, easy, fast, and delicious!

The first time around, I made more of a hummus-sauce and enjoyed it with my chicken breast, but there was something texturally off about it.  After a brief  internet search, I found Gimme Some Oven‘s version, which uses the hummus to form a crust on the chicken.  I tweaked the recipe ever-so-slightly to suit my taste, but it’s an extremely versatile recipe, so do with it as you wish.  You could add vegetables on top, use different kinds of hummus, add pine nuts, cook it over sliced red bell pepper– the world is your easy-to-make and delicious oyster.
By the way, I served mine with a quinoa-spin on tabbouleh.  I simply made an instant pack of flavored quinoa (I told you, we’re shooting for quick and easy here!)  Chopped up mini cucumbers, grape tomatoes, scallions, and lots of parsley, and mixed it together with extra virgin olive oil, kosher salt, and pepper to taste.  You can serve the Hummus Crusted Chicken with any side dish, though, (or none at all) and it’ll work.  It’s just one of those things.
Try it out and let me know what you think!

Hummus Crusted Chicken
This Hummus Crusted Chicken is good for you and great-tasting! Perfect for a quick but tasty meal that you can tweak to your taste!
  • 2 boneless, skinless chicken breasts
  • ½ cup hummus of your choice (I used chipotle hummus)
  • 1 clove garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red chili powder
  • 1 lemon
  1. Preheat the oven to 450 degrees F. Spray a medium-sized baking dish with nonstick cooking spray.
  2. Place the chicken breasts in the dish. Using a spoon, scoop the ½ cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated.
  3. Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.
  4. Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately.


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  1. JD says

    I was excited to make this because I love the flavours of hummus and lemon, but the resulting baked chicken was bland and boring.

    • says

      Sorry to hear that, JD! I never had that issue with chicken made this way before– what kind of hummus did you use, out of curiosity? I usually use flavored hummus such as Roasted Red Pepper or Chipotle, so perhaps if you used an unflavored hummus that might have something to do with it?

    • Jacqui says

      Marinate the chicken breasts with a little evoo, balsamic vinegar, salt & pepper for at least 30 minutes. It smells to die for while it is cooking.

    • says

      Sorry I didn’t see this comment before for whatever reason, Sam! That’s great to hear! I ate a lot of Ramen in college, so I totally understand where you’re coming from =)

  2. says

    Sam, I’m so glad to hear you enjoyed it. Good for you for cooking in college– putting any time at all into food is difficult when you have so much going on with school and a social life! Thanks for letting me know how it went!

  3. Sarah says

    I was searching for a healthy crusted chicken recipe and came across this recipe. I have most of the ingredients except lemon. I have the roasted red pepper hummus. I will be trying this tonight and let you know how it turns out.

    • Jacqui says

      I think the lemon makes a difference. I didn’t have lemon so I used a lime the first time and it was good. I would definitely add the lemon.

  4. Sarah says

    Thank you, Jacqui. I bought some lemons. Also, I’m going to marinate the chicken in evoo, balsamic vinegar and salt and pepper.

  5. Amanda says

    So this is just perfect for gluten free eaters who miss having a crush on their chicken!

    I gave this a try last night. I seasoned the chicken breasts with just some salt, pepper and paprika then slathered them in roasted garlic hummus (and of course splashed liberal amounts of lemon juice.) for the veggies, I tossed some cauliflower and broccoli in olive oil, salt, pepper, lemon juice and more hummus. It was absolutely delicious and will be making again.. Tonight. This time I will get some cilantro jalapeño hummus from trader Joe’s mmm (Cumin, chili powder, Cilantro, lime juice.. Ahh sounds so good)


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