And come on, why not think outside the crudité and crackers for your hummus snacks?
The Making of Hummus Chicken
This past summer, I had the pleasure of touring the official Sabra Hummus headquarters where I literally ate my weight in chickpeas, tahini, garlic, lemon juice, and spices. It was one of those “I love my job” kind of weeks in the office.
Sabra is really my go to hummus because of its smooth consistency, its simple ingredient list, and its huge variety of flavours. At the Sabra headquarters, we got to try some new flavours that are on the way, and let me tell you, they’ll completely change how you think about hummus. I mean, this is what gave me the inspiration for hummus chicken !
It definitely changed my perspective. That trip made me realize that hummus isn’t just for snack time – it can to add flavour, and cut fat and calories in some of my favourite family meals like thus hummus chicken ! I even made a YouTube video with some of my best hummus hack experiments – you should definitely check that out below.
Hummus Chicken Breasts with Prosciutto, Cranberries and Caramelized Onions
- 4 chicken breasts skinless, boneless
- Salt and pepper
- 1/2 cup Sabra Caramelized Onion Hummus
- 2 tsp fresh rosemary finely minced
- 2 Tbsp whole berry cranberry sauce
- 8 slices Prosciutto
- Preheat oven to 450 F.
- Season the chicken breasts with salt and pepper on both sides.
- Mix together the Sabra Caramelized Onion Hummus with the rosemary. Top each breast with 2 Tbsp. of hummus and 1/2 Tbsp. of cranberry sauce.
- Wrap each with two slices of prosciutto (with the ends sitting underneath) to seal in the hummus and cranberry sauce.
- Transfer to a baking sheet and bake for 13-15 minutes, until it reaches an internal temperature of 165 F. Enjoy hot.
Disclaimer: This recipe was developed in paid partnership with Sabra hummus, however, as always, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.