Chicken Hummus Bowls

Active: 25 min Total: 25 min

Serves 4


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

  • 3 table spoons extra-virgin olive oil, divided

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon salt, divided

  • 2 gloves garlic, finely chopped

  • 2 tablespoons lemon juice

  • 2 cups hummus

  • 1 English cucumber, halved lengthwise and sliced

  • 1 pint cherry tomatoes, halved

  • 1/4 cup slivered red onion

  • 1/4 cup chopped fresh parsley

Step 1

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

Step 2

Toss chicken with 1 tablespoon of oil, cumin, paprika, cayenne, and 1/4 teaspoon of salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.

Step 3

Meanwhile, mash garlic and the remaining 1/4 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.

Step 4

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