Delicious, creamy, and packed with protein—these chicken hummus recipes are about to become your new weeknight heroes! Whether you’re craving comforting bowls, quick wraps, or impressive dinners, this roundup has something for every taste. Get ready to fall in love with easy, flavorful meals that come together in a flash. Let’s dive in!
Spicy Harissa Chicken Hummus Wrap
Mouthwatering Mediterranean flavors get a spicy upgrade in this handheld meal. Perfect for lunch prep or quick dinners, these wraps deliver bold taste with minimal effort. The harissa brings the heat while creamy hummus balances every bite.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 2 tbsp fiery harissa paste
– 1 tbsp rich extra virgin olive oil
– 4 large flour tortillas
– 1 cup creamy classic hummus
– 2 cups crisp romaine lettuce
– 1 medium ripe tomato
– 1/4 cup tangy feta cheese crumbles
– 1 tbsp freshly squeezed lemon juice
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken thighs completely dry with paper towels for better browning.
3. Whisk together harissa paste and olive oil in a medium bowl until fully combined.
4. Coat chicken thighs evenly in the harissa mixture, massaging into all surfaces.
5. Arrange chicken in a single layer on the prepared baking sheet.
6. Roast for 20-25 minutes until internal temperature reaches 165°F.
7. Remove chicken from oven and let rest for 5 minutes to retain juices.
8. While chicken rests, chop romaine lettuce into thin ribbons.
9. Dice tomato into 1/4-inch pieces, discarding the watery seed pulp.
10. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
11. Spread 1/4 cup hummus evenly across the center of each warm tortilla.
12. Slice rested chicken against the grain into 1/2-inch thick strips.
13. Divide chicken strips evenly among the four prepared tortillas.
14. Top each with 1/2 cup romaine lettuce and diced tomato.
15. Sprinkle 1 tablespoon feta cheese over each wrap assembly.
16. Drizzle 3/4 teaspoon lemon juice over the fillings in each wrap.
17. Fold bottom edge of tortilla up over fillings, then fold in sides tightly.
18. Roll firmly from the bottom to create a secure, compact wrap.
Now you’ve got wraps with contrasting textures—creamy hummus against spicy chicken and crisp vegetables. The feta adds salty bursts that cut through the harissa’s heat beautifully. Serve them sliced diagonally for an elegant presentation or wrap in foil for perfect on-the-go eating.
Lemon Garlic Chicken Hummus Bowl
Keeping weeknight dinners exciting doesn’t require complicated recipes. This Lemon Garlic Chicken Hummus Bowl comes together quickly with bold Mediterranean flavors. You’ll have a satisfying meal ready in under 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp coarse kosher salt
– 1/2 tsp cracked black pepper
– 1 cup creamy classic hummus
– 2 cups cooked fluffy quinoa
– 1 cup crisp English cucumber, diced
– 1/2 cup juicy cherry tomatoes, halved
– 1/4 cup briny kalamata olives, pitted
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat 1 lb boneless, skinless chicken breasts completely dry with paper towels.
2. Season both sides of chicken breasts evenly with 1 tsp coarse kosher salt and 1/2 tsp cracked black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken breasts in the hot skillet and cook for 6-7 minutes without moving them.
5. Flip chicken breasts using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, add remaining 1 tbsp rich extra virgin olive oil to the same skillet over medium heat.
8. Add 4 cloves fresh garlic, minced and cook for 30 seconds until fragrant but not browned.
9. Remove skillet from heat and stir in 2 tbsp freshly squeezed lemon juice to create the dressing.
10. Slice rested chicken breasts against the grain into 1/2-inch thick strips.
11. Toss chicken strips in the lemon-garlic dressing until evenly coated.
12. Divide 2 cups cooked fluffy quinoa evenly between two serving bowls.
13. Spread 1/2 cup creamy classic hummus over the quinoa in each bowl.
14. Arrange dressed chicken strips over the hummus in each bowl.
15. Top each bowl with 1/2 cup crisp English cucumber, diced, 1/4 cup juicy cherry tomatoes, halved, and 2 tbsp briny kalamata olives, pitted.
16. Garnish each bowl with 1 tbsp fresh parsley, chopped.
Perfectly balanced between creamy hummus and tender chicken, this bowl delivers bright lemon notes against earthy garlic. The cool cucumbers and tomatoes provide refreshing crunch against the warm quinoa base. Try serving with warm pita bread for scooping up every last bit of the flavorful hummus.
Grilled Chicken Hummus Flatbread
Perfectly grilled chicken meets creamy hummus on crispy flatbread for a satisfying meal that comes together in minutes. Packed with Mediterranean flavors and customizable toppings, this dish delivers restaurant-quality results with minimal effort. Prepare to impress with this simple yet sophisticated combination.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 4 store-bought flatbreads
- 1 cup creamy hummus
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 1/4 cup crumbled feta cheese
Instructions
- Preheat your grill to medium-high heat (400°F).
- Brush chicken breasts with extra virgin olive oil on both sides.
- Sprinkle smoked paprika and garlic powder evenly over chicken.
- Place chicken on the hot grill and cook for 6-7 minutes per side until internal temperature reaches 165°F.
- Remove chicken from grill and let rest for 5 minutes before slicing thinly against the grain.
- While chicken rests, place flatbreads directly on grill grates for 2-3 minutes per side until lightly charred and crisp.
- Spread 1/4 cup creamy hummus evenly over each warm flatbread.
- Arrange sliced grilled chicken in a single layer over hummus.
- Scatter halved cherry tomatoes and thinly sliced red onion over chicken.
- Sprinkle fresh parsley and crumbled feta cheese over the flatbreads.
- Drizzle lemon juice evenly over each flatbread before serving.
Outstanding texture contrast comes from the crispy flatbread base against the creamy hummus and tender chicken. The smoky paprika-rubbed chicken pairs beautifully with the bright lemon and salty feta. Serve these flatbreads cut into wedges for easy sharing, or top with a drizzle of hot sauce for an extra kick.
Mediterranean Chicken Hummus Stuffed Pitas
Kickstart your lunch routine with these Mediterranean chicken hummus stuffed pitas. They combine tender spiced chicken with creamy hummus in warm pita pockets. Perfect for meal prep or quick weeknight dinners.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp rich extra virgin olive oil
– 1 tsp aromatic smoked paprika
– 1 tsp fragrant dried oregano
– ½ tsp coarse kosher salt
– ¼ tsp freshly cracked black pepper
– 4 large whole wheat pita pockets
– 1 cup creamy classic hummus
– 1 cup crisp English cucumber, diced
– ½ cup juicy cherry tomatoes, quartered
– ¼ cup briny Kalamata olives, pitted and sliced
– 2 tbsp bright lemon juice
– ¼ cup fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F.
2. Pat 1 lb boneless, skinless chicken breasts completely dry with paper towels.
3. Rub chicken breasts with 2 tbsp rich extra virgin olive oil.
4. Season both sides evenly with 1 tsp aromatic smoked paprika, 1 tsp fragrant dried oregano, ½ tsp coarse kosher salt, and ¼ tsp freshly cracked black pepper.
5. Place chicken on a baking sheet and bake at 375°F for 22-25 minutes until internal temperature reaches 165°F.
6. Remove chicken from oven and let rest for 5 minutes to retain juices.
7. While chicken rests, warm 4 large whole wheat pita pockets in the oven for 3 minutes until pliable.
8. Slice rested chicken into ½-inch thick strips.
9. Spread ¼ cup creamy classic hummus inside each warmed pita pocket.
10. Layer chicken strips over hummus in each pita.
11. Top with ¼ cup crisp English cucumber, diced, 2 tbsp juicy cherry tomatoes, quartered, and 1 tbsp briny Kalamata olives, pitted and sliced per pita.
12. Drizzle each stuffed pita with ½ tbsp bright lemon juice.
13. Garnish with 1 tbsp fresh parsley, chopped per pita.
Yielding tender, spiced chicken against cool, creamy hummus, these pitas offer satisfying texture contrast. The bright lemon and briny olives cut through the richness beautifully. Serve them with extra hummus for dipping or pack for a mess-free lunch.
Buffalo Chicken Hummus Dip
Kick off game day with this spicy, creamy dip that combines buffalo chicken’s zesty heat with hummus’s smooth texture. Perfect for sharing with friends during football season or casual gatherings. This crowd-pleaser comes together quickly with minimal prep work.
Ingredients
– 2 cups cooked shredded chicken breast
– 1 cup creamy classic hummus
– 1/2 cup Frank’s RedHot buffalo sauce
– 4 oz softened cream cheese
– 1/2 cup sharp cheddar cheese, shredded
– 1/4 cup crumbled blue cheese
– 2 tbsp ranch dressing
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– Fresh celery sticks for serving
– Thick-cut tortilla chips for dipping
Instructions
1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine the shredded chicken and buffalo sauce until fully coated.
3. Add the softened cream cheese to the chicken mixture and stir until creamy and well-combined.
4. Fold in the classic hummus gently to maintain some texture variation.
5. Mix in the shredded cheddar cheese, reserving 2 tablespoons for topping.
6. Stir in the ranch dressing, garlic powder, and smoked paprika until evenly distributed.
7. Transfer the mixture to an oven-safe baking dish and spread evenly.
8. Top with the remaining cheddar cheese and crumbled blue cheese.
9. Bake at 375°F for 18-20 minutes until the cheese is melted and bubbly with golden edges.
10. Let the dip rest for 5 minutes before serving to allow flavors to meld.
11. Serve immediately with fresh celery sticks and thick-cut tortilla chips.
The dip emerges creamy with pockets of tender chicken and a satisfying spicy kick that builds gradually. The blue cheese adds tangy contrast to the buffalo heat, while the hummus base provides unexpected creaminess. For a fun twist, spread leftovers on toasted baguette slices the next day.
Roasted Red Pepper Chicken Hummus Sandwich
Bold flavors and satisfying textures make this sandwich a lunchtime game-changer. Roasted red peppers and creamy hummus transform simple chicken into something extraordinary. This handheld meal comes together in minutes but tastes like you spent hours in the kitchen.
Ingredients
– 2 boneless, skinless chicken breasts
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– 4 slices artisan sourdough bread
– ½ cup creamy roasted garlic hummus
– ½ cup jarred roasted red peppers, patted dry
– 2 handfuls fresh baby arugula
– 2 slices provolone cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush both sides of chicken breasts with extra virgin olive oil using a pastry brush.
3. Sprinkle smoked paprika, kosher salt, and black pepper evenly over both chicken breasts.
4. Place seasoned chicken on the prepared baking sheet and roast for 20-22 minutes until internal temperature reaches 165°F.
5. Remove chicken from oven and let rest for 5 minutes to retain juices before slicing.
6. While chicken rests, toast sourdough slices in a toaster until golden brown with crisp edges.
7. Spread 2 tablespoons of roasted garlic hummus evenly on each of two bread slices.
8. Layer sliced chicken breast over hummus, arranging pieces to cover the bread surface.
9. Arrange roasted red peppers in a single layer over the chicken, tearing larger pieces for even coverage.
10. Top peppers with a handful of fresh baby arugula, pressing gently to adhere.
11. Place provolone cheese slices directly on the arugula to help hold greens in place.
12. Cap each sandwich with remaining toasted bread slices, hummus-side down.
13. Press sandwiches firmly together and slice diagonally for easier handling.
Nothing beats the contrast between warm, juicy chicken and cool, creamy hummus. The peppery arugula cuts through the richness while roasted peppers add sweet smokiness. Serve with crispy sweet potato fries or wrap tightly for a mess-free picnic lunch.
BBQ Chicken Hummus Pizza
Craving something different for pizza night? This BBQ chicken hummus pizza combines smoky, creamy, and savory flavors in every bite. Customize your toppings for a quick, crowd-pleasing meal.
Ingredients
– 1 pre-made pizza crust
– 1 cup creamy roasted garlic hummus
– 1 cup shredded cooked chicken breast
– ½ cup smoky BBQ sauce
– 1 cup shredded sharp cheddar cheese
– ½ cup thinly sliced red onion
– 2 tbsp freshly chopped cilantro
– 1 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 425°F.
2. Place the pre-made pizza crust on a baking sheet.
3. Brush the crust lightly with extra virgin olive oil using a pastry brush.
4. Spread the creamy roasted garlic hummus evenly over the crust, leaving a ½-inch border.
5. In a medium bowl, toss the shredded cooked chicken breast with smoky BBQ sauce until fully coated.
6. Distribute the BBQ chicken evenly over the hummus layer.
7. Sprinkle the shredded sharp cheddar cheese over the chicken.
8. Scatter the thinly sliced red onion across the top.
9. Bake for 12-15 minutes until the cheese is bubbly and the crust edges are golden brown.
10. Remove from the oven and let rest for 2 minutes.
11. Garnish with freshly chopped cilantro before slicing.
A crisp crust supports the creamy hummus base, while the smoky BBQ chicken and sharp cheese create a satisfying flavor contrast. Serve with extra BBQ sauce for dipping or add a drizzle of hot sauce for extra kick. This pizza holds up well for next-day lunches when reheated in a toaster oven.
Avocado Chicken Hummus Toast
A perfectly balanced lunch that delivers protein, healthy fats, and vibrant flavor in every bite. Avocado chicken hummus toast combines creamy textures with savory chicken for a satisfying meal. This recipe comes together quickly for busy weekdays or leisurely brunches.
Ingredients
– 2 slices thick-cut artisan bread
– 1/2 cup shredded rotisserie chicken
– 1/2 cup creamy classic hummus
– 1 ripe Hass avocado
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 2 tablespoons crumbled feta cheese
– 1 tablespoon chopped fresh parsley
– Pinch of flaky sea salt
– Pinch of freshly cracked black pepper
Instructions
1. Toast 2 slices of thick-cut artisan bread in a toaster until golden brown and crisp, about 3-4 minutes on medium-high setting.
2. While bread toasts, mash 1 ripe Hass avocado in a small bowl with 1 tablespoon fresh lemon juice until slightly chunky.
3. Season the mashed avocado with 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and a pinch of flaky sea salt.
4. Spread 1/4 cup creamy classic hummus evenly onto each piece of toasted bread, covering the entire surface.
5. Divide the seasoned avocado mixture between the two toasts, spreading it over the hummus layer.
6. Top each toast with 1/4 cup shredded rotisserie chicken, distributing it evenly across the surface.
7. Sprinkle 1 tablespoon crumbled feta cheese over each toast, allowing it to dot the chicken layer.
8. Garnish with 1 tablespoon chopped fresh parsley and a pinch of freshly cracked black pepper.
9. Serve immediately while the toast remains warm and crisp.
Final touches make this toast exceptional – the warm bread provides crunch against the cool, creamy layers. Feta adds salty bursts that complement the smoky paprika, while fresh parsley brightens each bite. For variation, add sliced radishes for extra crunch or drizzle with hot sauce for spicy kick.
Greek Chicken Hummus Salad
Unbelievably satisfying and packed with Mediterranean flavors, this Greek chicken hummus salad comes together in minutes. Using pre-cooked chicken keeps prep time minimal while delivering maximum flavor impact. You’ll love how the creamy hummus dressing ties everything together perfectly.
Ingredients
– 2 cups shredded rotisserie chicken
– 1 cup creamy classic hummus
– 4 cups crisp romaine lettuce, chopped
– 1 cup juicy cherry tomatoes, halved
– 1/2 cup crunchy English cucumber, diced
– 1/4 cup briny Kalamata olives, pitted
– 1/4 cup tangy feta cheese, crumbled
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Place 2 cups shredded rotisserie chicken in a large mixing bowl.
2. Add 1 cup creamy classic hummus to the chicken and mix thoroughly until chicken is evenly coated.
3. Drizzle 2 tablespoons rich extra virgin olive oil over the chicken-hummus mixture.
4. Squeeze 1 tablespoon fresh lemon juice directly into the bowl.
5. Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly ground black pepper over the mixture.
6. Stir all ingredients together until well combined and set aside to marinate for 10 minutes.
7. While chicken marinates, chop 4 cups crisp romaine lettuce into bite-sized pieces.
8. Cut 1 cup juicy cherry tomatoes in half lengthwise.
9. Dice 1/2 cup crunchy English cucumber into 1/4-inch pieces.
10. Arrange the chopped romaine lettuce as the base in four serving bowls.
11. Top the lettuce with the marinated chicken-hummus mixture, dividing it evenly among bowls.
12. Scatter the halved cherry tomatoes and diced cucumber around the chicken.
13. Add 1/4 cup briny Kalamata olives to each salad, distributing them evenly.
14. Crumble 1/4 cup tangy feta cheese over the top of each salad.
Perfectly balanced textures make this salad exceptional – the creamy hummus dressing clings to crisp vegetables while salty feta and briny olives provide bursts of flavor. Pack it for lunch by keeping the dressing separate until ready to eat, or serve immediately with warm pita bread for dipping into any remaining hummus at the bottom of the bowl.
Cilantro Lime Chicken Hummus Tacos
You won’t believe how these cilantro lime chicken hummus tacos transform your Taco Tuesday. They combine zesty freshness with creamy richness in every bite. This recipe comes together in under 30 minutes for maximum flavor with minimal effort.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp vibrant extra virgin olive oil
– 3 tbsp freshly squeezed lime juice
– 1/4 cup finely chopped fresh cilantro
– 2 cloves aromatic garlic, minced
– 1 tsp smoky ground cumin
– 1/2 tsp coarse kosher salt
– 1/4 tsp cracked black pepper
– 8 small flour tortillas
– 1 cup creamy classic hummus
– 1/2 cup crisp shredded red cabbage
– 1/4 cup crumbled cotija cheese
– 2 tbsp tangy Greek yogurt
– 1 tbsp spicy sriracha sauce
Instructions
1. Pat dry 1 lb boneless, skinless chicken breasts with paper towels to ensure proper browning.
2. Combine 2 tbsp vibrant extra virgin olive oil, 3 tbsp freshly squeezed lime juice, 1/4 cup finely chopped fresh cilantro, 2 cloves aromatic garlic, minced, 1 tsp smoky ground cumin, 1/2 tsp coarse kosher salt, and 1/4 tsp cracked black pepper in a medium bowl.
3. Add chicken breasts to the marinade, coating thoroughly, and let rest for 10 minutes at room temperature.
4. Heat a large skillet over medium-high heat until water droplets sizzle immediately upon contact.
5. Place marinated chicken in the hot skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
7. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
8. Shred the rested chicken using two forks, pulling against the grain for tender strands.
9. Spread 2 tbsp creamy classic hummus evenly across the center of each warmed tortilla.
10. Top each tortilla with a generous portion of shredded chicken.
11. Garnish with 1 tbsp crisp shredded red cabbage, 1 tsp crumbled cotija cheese, and a drizzle of tangy Greek yogurt mixed with spicy sriracha sauce.
12. Serve immediately while tortillas are warm and crispy. What makes these tacos exceptional is the contrast between the cool, creamy hummus and the warm, zesty chicken. The crisp cabbage adds satisfying crunch while the spicy sriracha yogurt provides a tangy kick that balances the rich flavors perfectly.
Pesto Chicken Hummus Panini
A perfectly pressed panini transforms simple ingredients into something extraordinary. This pesto chicken hummus panini combines Mediterranean flavors with satisfying crunch. You’ll need just a few quality ingredients for maximum impact.
Ingredients
– 2 boneless, skinless chicken breasts
– 4 slices artisan sourdough bread
– ½ cup creamy roasted garlic hummus
– ¼ cup vibrant basil pesto
– 4 slices provolone cheese
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your panini press to 375°F for even cooking.
2. Pound chicken breasts to ½-inch thickness using a meat mallet for uniform cooking.
3. Season both sides of chicken with coarse kosher salt and freshly cracked black pepper.
4. Brush chicken lightly with rich extra virgin olive oil to prevent sticking.
5. Grill chicken on preheated panini press for 6-8 minutes until internal temperature reaches 165°F.
6. Remove chicken and let rest for 3 minutes to redistribute juices.
7. Slice chicken diagonally against the grain for tender bites.
8. Spread 2 tablespoons of vibrant basil pesto on two slices of artisan sourdough bread.
9. Spread ¼ cup of creamy roasted garlic hummus on the remaining two bread slices.
10. Layer sliced chicken evenly over the hummus-covered bread.
11. Place 2 slices of provolone cheese over the chicken on each sandwich.
12. Assemble sandwiches by pressing pesto-covered bread onto cheese side.
13. Brush outer surfaces of sandwiches with remaining rich extra virgin olive oil.
14. Press sandwiches in panini press for 4-5 minutes until golden brown and cheese melts.
15. Remove when grill marks appear and bread feels crisp to the touch.
16. Cut each panini diagonally for easy handling.
Really, the contrast between the crisp exterior and creamy interior makes this sandwich exceptional. The pesto cuts through the richness while the hummus adds earthy depth. Try serving it with a simple arugula salad tossed in lemon vinaigrette to balance the hearty flavors.
Sweet Chili Chicken Hummus Lettuce Wraps
A quick, protein-packed lunch that comes together in minutes. These wraps balance sweet heat with cool crunch, perfect for busy days when you want something satisfying but light. All you need is one skillet and fresh ingredients for a meal that feels restaurant-quality.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into ½-inch cubes
– 2 tbsp toasted sesame oil
– ½ cup sweet chili sauce, glossy and vibrant
– 1 cup creamy classic hummus
– 8 large butter lettuce leaves, crisp and cup-shaped
– ¼ cup fresh cilantro leaves, roughly chopped
– 2 tbsp roasted sesame seeds, for garnish
Instructions
1. Heat a large skillet over medium-high heat and add 2 tbsp toasted sesame oil.
2. Add 1 lb cubed chicken breasts to the hot skillet in a single layer.
3. Cook chicken for 5–7 minutes, turning pieces occasionally, until golden brown and internal temperature reaches 165°F.
4. Pour ½ cup sweet chili sauce over the cooked chicken, stirring to coat evenly.
5. Simmer the sauced chicken for 2 minutes until the sauce thickens slightly and glazes the chicken.
6. Remove skillet from heat and let chicken cool for 3 minutes to prevent wilting the lettuce.
7. Arrange 8 butter lettuce leaves on a clean work surface.
8. Spread 2 tbsp creamy classic hummus in the center of each lettuce leaf.
9. Divide the sweet chili chicken evenly among the lettuce wraps.
10. Top each wrap with fresh cilantro and a sprinkle of roasted sesame seeds.
Warm, tender chicken contrasts with the cool, crisp lettuce for a satisfying texture. The sweet-spicy glaze pairs perfectly with the earthy hummus, while fresh cilantro brightens each bite. Serve immediately with extra chili sauce for drizzling or add sliced cucumbers for extra crunch.
Curry Chicken Hummus Stuffed Peppers
Here’s a protein-packed twist on stuffed peppers that comes together fast. Hummus creates a creamy base while curry powder adds warm, aromatic notes. This dish delivers big flavor with minimal prep work.
Ingredients
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 1 cup classic hummus, creamy and smooth
– 2 tbsp curry powder, fragrant and golden
– 1 tbsp olive oil, rich and fruity
– ½ cup plain Greek yogurt, thick and tangy
– ¼ cup fresh cilantro leaves, finely chopped
– 1 tsp kosher salt, coarse and flaky
– ½ tsp black pepper, freshly ground
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut each bell pepper in half lengthwise and remove all seeds and membranes.
3. Place pepper halves cut-side up on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced chicken thighs and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
6. Sprinkle curry powder, salt, and black pepper over the chicken, stirring to coat evenly.
7. Remove skillet from heat and let chicken cool for 2 minutes.
8. Combine the spiced chicken with hummus and Greek yogurt in a mixing bowl.
9. Stir in chopped cilantro until all ingredients are fully incorporated.
10. Divide the chicken-hummus mixture evenly among the pepper halves, packing it firmly.
11. Bake at 375°F for 20-25 minutes until peppers are tender-crisp and filling is heated through.
12. Let rest for 5 minutes before serving to allow flavors to meld. Velvety hummus keeps the chicken moist while the peppers provide a sweet crunch. Try serving over cauliflower rice for a complete low-carb meal, or top with extra yogurt and cilantro for added freshness.
Sun-Dried Tomato Chicken Hummus Pasta
Grab your skillet for this creamy, protein-packed pasta that comes together in under 30 minutes. Garlicky hummus and sun-dried tomatoes create a rich sauce that clings perfectly to every noodle. This one-pan wonder delivers restaurant-quality flavor with minimal cleanup required.
Ingredients
- 8 ounces dried penne pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons rich extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
- 1 cup creamy classic hummus
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup reserved starchy pasta water
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add dried penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/4 cup of starchy pasta water before draining the pasta completely.
- While pasta cooks, heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Season 1-pound cubed chicken breasts with coarse kosher salt and freshly cracked black pepper.
- Add chicken to hot skillet in a single layer, cooking undisturbed for 4-5 minutes until golden brown on one side.
- Flip chicken pieces and cook for another 3-4 minutes until cooked through and internal temperature reaches 165°F.
- Reduce heat to medium and add minced fresh garlic, cooking for 30 seconds until fragrant but not browned.
- Stir in thinly sliced sun-dried tomatoes and cook for 1 minute to warm through.
- Remove skillet from heat and stir in creamy classic hummus until smooth and well combined.
- Add cooked penne pasta to the skillet along with reserved starchy pasta water.
- Toss everything together until the pasta is evenly coated in the creamy sauce.
- Stir in freshly grated Parmesan cheese until melted and incorporated.
- Garnish with chopped fresh basil leaves just before serving.
Ultra-creamy with a tangy kick from the sun-dried tomatoes, this pasta has a velvety texture that clings to every noodle. The hummus base provides an earthy depth that balances the sharp Parmesan beautifully. For an extra fresh twist, top with additional basil and a drizzle of olive oil right before serving.
Smoky Paprika Chicken Hummus Quesadilla
Kickstart your weeknight dinner with this smoky, satisfying quesadilla that transforms basic ingredients into something extraordinary. Perfectly spiced chicken meets creamy hummus in a crispy tortilla package that comes together in minutes. This fusion dish delivers both comfort and excitement in every bite.
Ingredients
– 2 boneless, skinless chicken breasts, thinly sliced
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons olive oil
– 4 large flour tortillas
– 1 cup creamy hummus
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced red onion
Instructions
1. Combine sliced chicken breasts, smoked paprika, garlic powder, cumin, cayenne pepper, and kosher salt in a medium bowl.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add seasoned chicken to the hot skillet in a single layer, cooking for 4-5 minutes per side until internal temperature reaches 165°F.
4. Remove cooked chicken from skillet and let rest for 3 minutes before slicing into thin strips.
5. Wipe the skillet clean with a paper towel and return to medium heat.
6. Place one flour tortilla in the dry skillet and spread 1/4 cup hummus evenly over half the tortilla.
7. Arrange one-quarter of the chicken strips over the hummus layer.
8. Sprinkle 1/4 cup shredded Monterey Jack cheese over the chicken.
9. Top with 1 tablespoon chopped fresh cilantro and 2 tablespoons diced red onion.
10. Fold the empty tortilla half over the filling, pressing down gently with a spatula.
11. Cook for 2-3 minutes until the bottom tortilla develops golden brown spots and becomes crispy.
12. Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes until the second side is equally golden and the cheese has fully melted.
13. Transfer the finished quesadilla to a cutting board and repeat the assembly and cooking process with remaining ingredients.
14. Cut each quesadilla into three wedges using a sharp knife or pizza cutter. Done right, these quesadillas deliver a satisfying contrast between the crispy tortilla exterior and the warm, melty interior. The smoky paprika chicken pairs beautifully with the cool, creamy hummus, while the fresh cilantro and sharp red onion cut through the richness. Serve them with a side of Greek yogurt mixed with lime juice for dipping, or slice them into smaller wedges for perfect party appetizers.
Balsamic Glazed Chicken Hummus Platter
Perfect for busy weeknights yet impressive enough for guests, this balsamic glazed chicken hummus platter comes together in under 30 minutes. Packed with Mediterranean flavors and vibrant colors, it’s a complete meal that feels both nourishing and indulgent.
Jalapeño Popper Chicken Hummus Nachos
Bold flavors collide in this spicy-savory mashup that transforms game day snacking. Crispy tortilla chips get loaded with creamy jalapeño-spiked hummus and tender chicken for maximum satisfaction. This recipe delivers serious heat balanced by cooling toppings.
Ingredients
– 1 bag sturdy restaurant-style tortilla chips
– 2 cups shredded rotisserie chicken
– 1 ½ cups creamy roasted garlic hummus
– 4 slices thick-cut bacon, chopped
– 3 fresh jalapeños, thinly sliced
– 1 cup shredded sharp cheddar cheese
– ½ cup diced red onion
– ¼ cup chopped fresh cilantro
– ½ cup cool sour cream
– 2 tablespoons zesty lime juice
Instructions
1. Preheat your oven to 375°F.
2. Arrange tortilla chips in a single layer on a large baking sheet.
3. Spread roasted garlic hummus evenly over the chips using the back of a spoon.
4. Sprinkle shredded rotisserie chicken over the hummus layer.
5. Scatter chopped thick-cut bacon and thinly sliced jalapeños across the nachos.
6. Top generously with shredded sharp cheddar cheese, ensuring even coverage.
7. Bake at 375°F for 8-10 minutes until cheese is fully melted and bubbly.
8. Remove from oven when edges of chips are golden brown.
9. Sprinkle diced red onion and chopped fresh cilantro over the hot nachos.
10. Drizzle cool sour cream in zigzag patterns across the surface.
11. Squeeze fresh lime juice evenly over the finished dish.
12. Serve immediately while chips remain crisp.
Keep the texture contrast perfect by serving straight from the oven—the chips stay wonderfully crisp against the warm, melty toppings. The spicy jalapeño kick mellows beautifully with the cool sour cream, while the bacon adds smoky crunch throughout. Try serving these family-style with extra lime wedges for squeezing over individual portions.
Thai Peanut Chicken Hummus Spring Rolls
Never underestimate the power of a good spring roll. These Thai-inspired wraps combine creamy peanut chicken hummus with crisp vegetables for a refreshing handheld meal. They’re perfect for quick lunches or light dinners when you want something satisfying but not heavy.
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 cup creamy natural peanut butter
– 2 tablespoons fresh lime juice
– 1 tablespoon toasted sesame oil
– 1 teaspoon crushed red pepper flakes
– 8 large rice paper wrappers
– 2 cups shredded purple cabbage
– 1 large carrot, julienned into matchsticks
– 1/2 cup fresh cilantro leaves
– 1/4 cup chopped roasted peanuts
Instructions
1. Place chicken breasts in a medium saucepan and cover with cold water.
2. Bring water to a boil over high heat, then reduce to a simmer.
3. Cook chicken for 12-15 minutes until internal temperature reaches 165°F.
4. Remove chicken from water and let cool completely on a cutting board.
5. Shred cooled chicken using two forks, pulling meat into thin strands.
6. Combine shredded chicken, creamy natural peanut butter, fresh lime juice, toasted sesame oil, and crushed red pepper flakes in a medium bowl.
7. Mix thoroughly until chicken is evenly coated with peanut sauce.
8. Fill a large shallow bowl with warm water (about 100°F).
9. Dip one rice paper wrapper into warm water for 10 seconds until pliable but still slightly firm.
10. Lay softened wrapper flat on a clean work surface.
11. Place 1/4 cup peanut chicken mixture in the center of the wrapper.
12. Top with shredded purple cabbage, julienned carrot matchsticks, fresh cilantro leaves, and chopped roasted peanuts.
13. Fold bottom edge of wrapper over filling, then fold in sides tightly.
14. Roll upward firmly to create a tight cylinder.
15. Repeat process with remaining wrappers and filling.
16. Arrange finished spring rolls seam-side down on a serving platter.
17. Serve immediately or cover with damp paper towels and refrigerate for up to 2 hours. Soft rice paper wrappers become sticky when over-soaked—work with one at a time to prevent tearing. The peanut chicken mixture can be made up to a day ahead for faster assembly. Keep finished rolls covered to prevent the rice paper from drying out and becoming brittle. Spring rolls offer a delightful contrast between the chewy wrapper and crunchy vegetables, with the rich peanut sauce tying everything together. Serve them sliced diagonally for an elegant presentation, or pack them whole for a portable picnic lunch.
Rosemary Garlic Chicken Hummus Crostini
These rosemary garlic chicken hummus crostini deliver elegant flavor with minimal effort. They’re perfect for entertaining or a quick gourmet snack. Tender chicken meets creamy hummus on crisp toasted bread for a satisfying bite every time.
Ingredients
– 1 French baguette, sliced into ½-inch thick pieces
– 2 tablespoons rich extra virgin olive oil
– 1 pound boneless, skinless chicken breasts
– 3 fresh rosemary sprigs
– 4 large garlic cloves, minced
– 1 cup creamy classic hummus
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush each slice lightly with extra virgin olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges turn golden brown and crisp.
5. Remove crostini from oven and let cool completely on a wire rack.
6. Season chicken breasts evenly with coarse sea salt and freshly cracked black pepper.
7. Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
8. Add chicken breasts and sear for 6-7 minutes until golden brown crust forms.
9. Flip chicken and add minced garlic and rosemary sprigs to the skillet.
10. Cook for another 6-7 minutes until chicken reaches 165°F internal temperature.
11. Remove chicken from skillet and let rest for 5 minutes before slicing.
12. Thinly slice chicken against the grain into ¼-inch strips.
13. Spread 1 tablespoon creamy classic hummus evenly on each cooled crostini.
14. Top each crostini with 2-3 slices of rosemary garlic chicken.
15. Garnish with additional fresh rosemary leaves if desired.
Ultimate texture contrast makes these crostini unforgettable—crisp bread gives way to creamy hummus and juicy chicken. The aromatic rosemary and garlic infuse every component with depth. For a stunning presentation, arrange them on a wooden board with lemon wedges for squeezing over top.
Chipotle Chicken Hummus Stuffed Sweet Potatoes
Every weeknight needs a hero meal that delivers big flavor with minimal effort. Enter these chipotle chicken hummus stuffed sweet potatoes—savory, smoky, and satisfyingly hands-off. They’re the kind of dinner that feels special but comes together with pantry staples and a single sheet pan.
Ingredients
– 4 medium sweet potatoes, scrubbed clean
– 1 lb boneless, skinless chicken breasts
– 1 cup creamy roasted garlic hummus
– 2 tbsp smoky chipotle in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp garlic powder
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 1 tbsp extra virgin olive oil
– ¼ cup fresh cilantro leaves, roughly chopped
– ¼ cup crumbled cotija cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato 5–6 times with a fork to allow steam to escape.
3. Rub sweet potatoes with olive oil and place them on the prepared baking sheet.
4. Bake sweet potatoes for 45–50 minutes, until tender when pierced with a knife.
5. While potatoes bake, pat chicken breasts dry with paper towels and season both sides with cumin, garlic powder, salt, and pepper.
6. Heat a skillet over medium-high heat and cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F.
7. Let chicken rest for 5 minutes before shredding with two forks.
8. In a medium bowl, combine shredded chicken, hummus, and minced chipotle in adobo.
9. Once sweet potatoes are cooked, slice each one open lengthwise and fluff the insides with a fork.
10. Divide the chipotle chicken hummus mixture evenly among the sweet potatoes.
11. Top each stuffed potato with crumbled cotija cheese and fresh cilantro.
12. Return to the oven for 3–4 minutes to warm the toppings through.
Make these ahead for easy lunches—the smoky chipotle chicken and creamy hummus mingle beautifully overnight. The contrast between the fluffy sweet potato and the zesty, spiced filling is what makes this dish unforgettable. Serve with a crisp green salad or extra lime wedges for squeezing over the top.
Summary
Now you have twenty delicious ways to enjoy creamy chicken hummus! From quick lunches to impressive dinners, these recipes prove how versatile and satisfying this simple ingredient can be. We’d love to hear which recipes become your new favorites—drop us a comment below and don’t forget to share this collection with fellow food lovers on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
