Chicken and Beet Hummus Bowl

This hummus appetizer bowl offers a great balance of savory and sweet flavors, combining protein, healthy fats, and complex carbs for a satisfying yet light meal. The beet hummus adds a beautiful color and earthy flavor that pairs perfectly with the grilled chicken and fresh vegetables

Ingredients for Chicken and Beet Hummus Bowl

• Beet Hummus: Serves as a stunning pink, creamy base with sweet and earthy flavors.
• Grilled Chicken: Adds smoky, savory flavor and protein, bringing a rich, seasoned taste.
• Cherry Tomatoes: Chosen for their sweet, juicy content, adding acidity and freshness.
• Mini Cucumbers: Provide a refreshing crunch and a cooling contrast to the dish.
• Chickpeas (aka. Garbanzo Beans): Add extra protein, fiber, nutty flavor, and texture.
• Feta Cheese (optional): Brings a creamy, tangy, and salty flavor, adding depth and richness.
• Fresh Parsley: Adds a touch of herbal brightness and a fresh, appealing pop of color.
• Lemon Juice: Brightens the dish with tangy acidity that lifts the overall flavor.
• Olive Oil: A drizzle adds a smooth, rich, fruity finish to the bowl.
• Seasonings: Salt and ground pepper enhance and balance the overall flavor of the dish.

Chicken and Beet Hummus Bowl Recipe

• 2 cups (480g) beet hummus (homemade or store-bought)
• 2 boneless, skinless chicken breasts (about 300-350g total), grilled or rotisserie chicken, finely chopped
• 1/3 cup (55g) cooked chickpeas (aka garbanzo beans)
• 1 cup (150g) cherry or grape tomatoes, diced
• 1-2 mini cucumbers (100-120g total), diced
• 2 tablespoons (28g) crumbled feta cheese (optional)
• 3 tablespoons (9g) fresh parsley, chopped and whole leaves for garnish
• 1-2 tablespoons (15-30ml) extra virgin olive oil for drizzling, to taste
• 2 tablespoons (30ml) fresh-squeezed lemon juice, about 1 medium lemon, to taste
• Salt and ground black pepper, to taste

Recommended Equipment

• Pastry Bag with a 1M Tip: Ideal for creating beautifully piped ribbons.
• Mini Oval Casserole Dishes: Perfect for elegant plating and presentation.

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How to Make Chicken and Beet Hummus Bowl

Prepare the Hummus: Prepare the beet hummus according to the recipe, or use store-bought. Fill a pastry bag fitted with a 1M star tip with the hummus and refrigerate until ready to assemble the dish.

Hummus Tip: If possible, prepare the beet hummus in advance and let it chill in the refrigerator for a few hours or overnight. This allows the flavors to blend and enhances the overall taste.

Prepare the Chicken: Grill the chicken breast according to the recipe, or use rotisserie or leftover grilled chicken. Chop the chicken into small bite-sized pieces, set aside, and keep warm.

Chicken Tip: If using freshly grilled chicken, serve it warm to contrast with the chilled hummus and fresh salad. If the chicken is pre-cooked or from leftovers, consider warming it slightly before adding it to the bowl.

Make the Salad: Finely mince the fresh parsley, reserving some whole leaves for garnishing. Finely chop the cucumber and tomatoes, then add them to a small bowl along with the cooked chickpeas (aka garbanzo beans). Season with salt and pepper to taste, and mix to combine.

Season to Taste: Adjust the seasoning as you go. Taste the hummus, salad, and chicken, and add more salt, pepper, or lemon juice if needed to achieve the perfect balance of flavors.

Assemble the Bowls: In each serving bowl, using the pastry bag or a spoon, pipe or spread a beautiful long ribbon of hummus along the dish, about 1/2 cup (123 grams) per bowl.

Add the Toppings: Arrange the chopped chicken and salad mixture on the side of the dish. Top with crumbled feta cheese (if using), and garnish with the chopped parsley and whole parsley leaves.

Tip: When assembling the bowls, avoid overcrowding the ingredients. Arrange them with some space in between for a visually appealing and easy-to-eat dish.

Finish and Serve: Drizzle with a little olive oil and squeeze some lemon juice over the top before serving. Enjoy your colorful and nutritious Chicken and Beet Hummus Bowls with warm pita bread, flatbread, or whole-grain crackers for dipping. These pair wonderfully with the creamy hummus and add a satisfying crunch to the meal.

Serving Tip: If serving with pita bread, warm it slightly before serving. Warm pita pairs beautifully with the chilled hummus and adds a comforting element to the dish.

For Mini Individual Appetizer Cups

The chicken and beet hummus recipe is perfect for making mini individual appetizer cups. Served in bite-sized portions, these cups are garnished with fresh parsley and finished with a drizzle of olive oil and lemon juice, offering a perfect blend of flavors and textures. These beautifully presented appetizers are ideal for impressing your guests at parties, gatherings, and holiday treat tables. For an extra touch, consider adding a small piece of warm pita or a crunchy vegetable stick to each cup for easy dipping.

Assemble the Cups: Pipe about 2 tablespoons (30 grams) of hummus into each serving cup, then add the chicken and salad. Garnish with parsley, drizzle with olive oil, and squeeze some lemon juice over the top just before serving.

Storage & Serving

Make-Ahead: Prepare the hummus up to 3 days in advance and grill the chicken a day ahead. Store both in airtight containers in the refrigerator until you’re ready to assemble the bowls.

Meal Prep: Assemble the dish in individual meal prep containers, without the garnishes, lemon juice, and olive oil. Store the containers in the refrigerator until ready to eat.

Storage: Store any leftover hummus, chicken, and salad ingredients in separate airtight containers in the refrigerator. The beet hummus will stay fresh for up to 3-4 days, while the grilled chicken and salad ingredients should be consumed within 2-3 days.

Serving: For the best flavor and texture, serve the beet hummus slightly chilled, accompanied by freshly made salad, warm chicken, and warm pita bread for dipping. Garnish with fresh parsley just before serving.

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• How To Roast Beets in the Oven
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