Weekends are for sweatpants and eating dip, right? Well, you’ll have no problem adding veggies to that list with this Baked Buffalo Chicken Hummus Dip. It’s great as a meal, snack, or the perfect appetizer for game day.
If you’re wondering how you feel about warm hummus, fear not. It’s amazing! I was a skeptic, too until I tried it. I consider myself a bit of a hummus purist, and I’m used to consuming it at room temperture or slightly cool. The hearty chickpeas and garlicky tang from the hummus are a natural addition to a warm dip that will satisfy your appetite and taste buds.
This recipe comes together quickly, and is perfect for doubling up for a lunch or two (or even dinner) later in the week. You can tackle this recipe completely from scratch, by making your own hummus (5 minutes, I swear – check out my recipe), or simply use store-bought hummus. Cook the shredded chicken yourself, or use a rostisserie chicken from the market.
A FEW TIPS:
I like to serve this dip with crunchy veggies like celery sticks and carrots, instead of highly refined chips and bread. I included some brown rice in this dip as an additional nourishing slow carb, because I know that combination works for me and my energy needs. Feel free to skip the addition of rice, as the dip is just as amazing without it.
The amounts below are enough for a monster lunch/dinner portion for one, or for a small appetizer to share. The recipe can be scaled up or down to suit your needs. Party of one? Party of 20? Whatever works!
Feel free to use shredded boneless, skinless chicken breast OR boneless, skinless thighs. The thighs would be a little bit juicier, and are a good choice if that’s what you’re looking for.
Here are some ways you can jump start your prep ahead of time, to help you put this recipe together even more quickly the day you plan to eat it:
JUMP START:
- Chop your veggies for serving (celery sticks, carrot sticks)
If you are making the chicken and hummus yourself, prep a day or two ahead of time, and refrigerate until use - Cook the brown rice a day or two ahead of time (addition of brown rice is optional)
If you’re going to spend time making this recipe, you might as well leverage your efforts and make a little bit extra of some of the ingredients to repurpose in other meals during the week. I like to call these my “Now & Laters”. Prep some for now, and some for later use in other meals, with hardly any extra effort.
NOW & LATER:
- Double, triple, etc. the entire recipe for extra meals or snacks later in the week
- Make extra chicken to use in soups, chicken salad, bowl meals, tacos, or even store in the freezer for use much later
chop extra veggies to use - If you’re making your own hummus, use the leftovers/extras in other meals during the week, or with snacks
| Servings |
|
- 3 ounces cooked chicken, shredded (boneless, skinless breast or thighs work)
- 1/2 cup cooked brown rice
- 1/2 cup hummus (store-bought or make your own)
- 1 teaspoon Frank's Hot Sauce add more if you like more heat
- 2 teaspoons shredded cheddar or cheddar jack, or crumbled blue cheese
- 1/4 small avocado sliced
- diced red onion optional
- scallions optional
Ingredients
|
|
- Preheat oven to 350F.
- Add following ingredients to a baking dish, and stir to combine: shredded, cooked chicken breast, cooked brown rice (optional), hummus, and Frank's Hot Sauce (add extra if you like more heat).
- Top with the cheese. Bake for 8-10 minutes or so, until cheese is melted and bubbly on top.
- Top with sliced avocado. Serve with celery sticks and carrot sticks for dipping. Optional: top with diced red onion or sliced scallions.