Chicken Hummus Bowl

Chicken Hummus Bowl

4 servings
This chicken hummus bowl features spiced chicken thighs, roasted red onion, seasoned store-bought hummus, and a zhoug sauce.

Ingredients

  • fresh lemon juice
    2 ½ tbsp
  • ground coriander
    2 tsp
  • ground cumin
    2 tsp
  • smoked paprika
    1 ½ tsp
  • black pepper
    1 tsp
  • kosher salt
    1 tsp
  • grated garlic
    1 tsp
  • ground cardamom
    ½ tsp
  • ground turmeric
    ½ tsp
  • cayenne pepper
    ½ tsp
  • plus 1 tablespoon extra-virgin olive oil

    divided

    ¼ c
  • boneless

    skinless chicken thighs, about 5 small thighs

    1 ¼ lb
  • red onion

    cut into 8 wedges

    1 large
  • jalapeños

    seeded and coarsely chopped, about 1/2 cup

    2
  • garlic cloves

    peeled and smashed

    2
  • fresh cilantro leaves and tender stems
    2 ½ c
  • extra-virgin olive oil

    plus more as needed

    ⅓ c
  • fresh lemon juice
    1 ½ tbsp
  • kosher salt
    ¼ tsp
  • container plain hummus
    1
  • ground cumin
    ½ tsp
  • ground coriander
    ½ tsp
  • persian cucumbers

    thinly sliced, about 1 cup

    2
  • cherry tomatoes

    halved

    1 c
  • drained pitted kalamata olives

    halved

    ½ c
  • feta

    crumbled or cut into small cubes, about 1 1/3 cups

    6 oz

Directions

  1. 1

    Make the chicken Preheat oven to 425°F with rack in upper third position. Whisk together lemon juice, coriander, cumin, paprika, black pepper, salt, grated garlic, cardamom, turmeric, cayenne, and 1/4 cup oil in a medium bowl. Add chicken thighs, and toss to coat completely. Cover and let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 1 hour. (Alternatively, cover and refrigerate at least 2 hours or up to 24 hours.)

  2. 2

    Drizzle a large aluminum foil-lined rimmed baking sheet with remaining 1 tablespoon oil. Remove chicken from bowl using tongs, leaving remaining marinade in bowl, and place on the baking sheet. Toss onion wedges in remaining marinade in bowl until coated; arrange onion wedges around chicken. Bake until chicken and onion are browned, crisp at the edges, and a thermometer inserted into thickest portion of chicken registers at least 170°F, 30 to 35 minutes. Remove from oven; let rest 2 minutes. Slice chicken, and toss with onion wedges on pan.

  3. 3

    While chicken cooks, make the zhoug Process jalapeños and garlic in a blender until finely chopped, about 5 seconds. Add cilantro, oil, lemon juice, and salt; process until mostly smooth and bright green, 30 to 45 seconds. If needed, stir in additional oil until desired consistency is reached. Cover and refrigerate until ready to use.

  4. 4

    Stir together hummus, cumin, and coriander in a medium bowl. Set aside.

  5. 5

    To assemble, spread 1/2 cup hummus mixture onto each of 4 plates. Place 3/4 cup chicken and onion mixture over hummus on each plate; top evenly with cucumbers, tomatoes, olives, and feta. Drizzle each serving evenly with Zhoug.

Chicken Hummus Bowl

Chicken Hummus Bowl

4.7(7)100 min4 servings827 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 7 ratings

foodandwine.com
4.7(7 reviews)
View original recipe

Rating Breakdown

About this Recipe

Craving a dinner that's bursting with flavor, color, and satisfying textures? This Chicken Hummus Bowl offers a vibrant, spice-infused meal perfect for any night of the week. It's a fresh take on classic Mediterranean-inspired flavors, brought to life in your own kitchen.

This recipe shines thanks to its thoughtfully spiced components. The boneless, skinless chicken thighs are generously seasoned with a fragrant blend of lemon, ground coriander, cumin, smoked paprika, and a hint of cayenne, ensuring every bite is deeply aromatic. Pairing this with a vibrant, homemade zhoug sauce—a fresh herb condiment with jalapeños and garlic—elevates even simple store-bought hummus to an extraordinary experience.

What you can expect from this Chicken Hummus Bowl is a symphony of flavors and textures. You'll savor tender, juicy chicken, imbued with warm, earthy spices, balanced by the bright, zesty kick of the zhoug. This complements the creamy, seasoned hummus beautifully. The addition of roasted red onion provides a sweet, mellow counterpoint, while crisp Persian cucumbers, sweet cherry tomatoes, and briny Kalamata olives add refreshing crunch and tang. Crumbled feta ties everything together with its salty, creamy notes, creating a cohesive and incredibly satisfying dish.

Feel free to adjust the spice level in your chicken by increasing or decreasing the cayenne pepper. For a different protein, consider swapping the chicken thighs for chicken breast, or even chickpeas for a vegetarian option. You can also vary the fresh toppings with bell peppers, pickled onions, or a sprinkle of toasted pine nuts for extra texture. If you prefer a milder heat, remove the seeds and membranes from the jalapeños when making the zhoug.

Serve these hearty, colorful bowls for a casual family dinner or as an impressive spread for entertaining friends. They are a complete and nourishing meal on their own, requiring no additional sides.

Frequently Asked Questions