Hummus goes from appetizer to main dish as a rich, tangy coating on chicken breasts. In the oven, the hummus coating caramelizes slightly and the sprinkle of sesame seeds turns extra-crunchy and nutty.

Servings: 4  |  Total: 30 mins  

Nutritional information: (average serve)

  • Calories: 307
  • Protein: 39.4g
  • Carbs: 8.7g
  • Fat total: 12.5g  Saturated Fat: 2.3g


⅔ cup prepared hummus

1 teaspoon ground cumin

1 teaspoon lemon zest (from 1 lemon)

½ teaspoon paprika

¼ teaspoon salt

½ teaspoon ground pepper

4 boneless, skinless chicken breasts

¼ cup toasted sesame seeds

2 tablespoons chopped fresh parsley

Lemon wedges for serving


Step 1

Preheat oven to 200 C. Line a rimmed baking sheet with foil.

Step 2

Whisk hummus, cumin, lemon zest, paprika, salt and pepper in a small bowl.

Step 3

Spread the mixture evenly on both sides of chicken breasts. Sprinkle both sides with sesame seeds, pressing gently to adhere. Place on the prepared pan.

Step 4

Roast the chicken for 20 minutes. Let stand for 5 minutes. Sprinkle with parsley and serve with lemon wedges and fresh steamed broccolini.