This sounds weird as anything, and I wasn't entirely sure what to expect, but my husband and I both loved it. I don't think I've ever eaten a piece of chicken so quickly! It's very moist and has a lot of lemon flavor. Who would have thought hummus and chicken would go together so well? Some of the hummus slides off the chicken and mixes with the lemon juice and makes a pan sauce. You will probably like this if you love hummus and lemon like we do!
The original recipe is from AllRecipes. I just changed it up a bit, most significantly by seasoning the chicken first and using more hummus and lemon juice.
I didn't measure the spices, just use your own judgment. The hummus I used is Lilly brand, it's in the organic refrigerated section at the grocery store we shop at. It's good for this because it's thicker than most packaged hummus so it stays on top of the chicken better, and it has less oil/tahini than most so the finished dish isn't heavy. Each chicken breast has a quarter of the tub of hummus (about 3 servings), so it's good to use a hummus that isn't too rich. You could also definitely use the same amount of homemade hummus! I do make hummus often (and it freezes well), but made this rather impromptu for dinner one night and didn't want to take the time to make hummus from scratch first.
Lemony Hummus Chicken
salt, pepper, and onion powder to taste
12 oz tub of hummus (I used roasted garlic Lilly brand)
juice of 1 lemon
paprika to taste
Preheat oven to 450 and line a baking dish with foil. Grease the foil. Sprinkle both sides of the chicken generously with salt, pepper, and onion powder, and put in the baking dish. Spread the hummus evenly over the top of the chicken breasts, then squirt the lemon juice on top. Sprinkle with paprika to give it a little color.
Bake until the internal temperature reaches 165 degrees, about 30 minutes. Let the chicken rest for 5 minutes before serving with the pan sauce spooned on top.
Yield: 4 servings