Turn on to Chickpeas: Crispy Sriracha-Hummus Baked Chicken

It seems that many of my friends have an aversion to chickpeas - a remarkably versatile, tasty, and healthy foodstuff (don't let that last part deter you - you'll barely notice how healthy they really are).  If you've never had them, or only munched on them in their raw, squishy state, I suppose I can understand that.  But there's so many ways to prepare them!  Giving up after trying them raw would be like giving up on music after only listening to Kenny G - kind of.  

I promise, this easy, spicy, crunchy alternative to fried chicken will make a believer out of you.  The hummus coating seals in the juices of the chicken, so you get the M&M effect - a savory veggie crunch leading to a tender, meaty nugget.  I suggest serving this recipe without telling anyone what it is - they'll be expecting fried chicken, and the abundance of flavors from the cumin, sriracha, and the baked hummus itself will blow their mind.

2 large chicken breasts, cut into 1"-2" pieces
1 can of chickpeas
3 tbs Sriracha Chili Sauce (we'll make this from scratch another time)
2 tbs of lemon juice
2 cloves of garlic
1 tbs cumin
2 tbs paprika
Salt to taste

1) Drain all but 1/4 of a cup of the chickpea liquid, and add to the food processor or blender with the chickpeas
2) Add the sesame oil
3) Blend until the mixture becomes a smooth, liquidy paste
4) Add all the other ingredients and run the processor again until well mixed
5) Preheat oven to 375
6) In a medium sized bowl, coat the chicken pieces with a generous amount of hummus.  Don't toss the chicken into the hummus bowl - you don't want your leftover hummus riddled with raw chicken cooties
Some say this looks delicious.  Others say disgusting.  But the result is simply scrumptious.
7) Cover a baking sheet with aluminum foil for easy cleanup, and evenly place each piece of the heavily coasted chicken
8) Let bake for 30-40 minutes, or until the coating is a dark brown and crunchy

That's it!  Serve with fresh carrots and the remaining hummus on the side.

Questions?  Additions?  Comment below, or


  1. From Sarah:

    Matt and I tried making this last night and we ended up with warm, hummus coated chicken thighs. I think the problem was in the viscosity of our hummus. We used a 28oz can of chickpeas and just doubled the recipe. Unfortunately, we like our food a little less spicy than you guys do and when we had only added 2/3 of the siracha, it was already too hot. We added a bit more chickpea juice, which thinned out the hummus and we didn't get that crunch we were hoping for.

    The chicken and hummus were still awesomely delicious and we will definitely be a) trying this recipe again and b) using this as our basis for hummus from now on.

  2. Hey Sarah - I was wondering how it came out. There are a couple of things I should have mentioned in the post - like the size of the can of chickpeas! I've found that, for some weird reason, you can't just double the recipe for the hummus. It's best to add the liquid and the sriracha slowly and gauge the viscosity and heat as you go. I think this has something to do with the texture of hummus, and how easily it absorbs liquids.

    Also, if you find that the hummus isn't getting crunchy, you can try drizzling some olive oil over the whole shabang before it goes in the oven, or sticking the chicken under the broiler for a minute or two.

    Thanks for letting me know how it went!

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