Chicken Hummus Bowls

4 servings


25 minutes

total time


1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

3 tablespoons extra-virgin olive oil, divided

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt, divided

2 cloves garlic, finely chopped

2 tablespoons lemon juice

2 cups hummus

1 Aleppo pepper, plus more for serving

1 pint cherry tomatoes, halved

1 cucumber sliced

¼ cup slivered red onion

¼ cup chopped fresh parsley


Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Toss chicken with 1 tablespoon oil, cumin, paprika, cayenne and 1/8 teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.

Meanwhile, mash garlic and the remaining 1/8 teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in lemon juice and the remaining 2 tablespoons oil. Add the chicken and let stand for 5 minutes, stirring occasionally.

Divide hummus among 4 shallow bowls or plates. Top with the chicken and any remaining dressing, cucumber, tomatoes, onion and parsley.


Serving Size



485 kcal

Total Fat

29 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat



104 mg


712 mg

Total Carbohydrate

27 g

Dietary Fiber

10 g

Total Sugars

4 g


31 g

4 servings


25 minutes

total time
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