These Hawaij-inspired Spiced Chicken Hummus Bowls feature a generous smear of hummus, tender chicken, and herby tabbouleh. This dish is bursting with Middle Eastern flavors, including a delicious, garlicky green tahini sauce made with fresh herbs.
These Spiced Chicken Hummus Bowls are inspired by a restaurant that sadly no longer exists here in Austin called TLV. The appetizer dish this recipe is based on featured Hawaij spiced chicken on top of hummus with green tahini.
This is our interpretation of that dish but turned into a bowl with lots of greens and grains to make it a full meal. The chicken is heavily spiced and baked in the oven with strips of sweet yellow onion, and the garlicky green tahini is made with three kinds of fresh herbs, adding tons of extra flavor to the bowl.
Tabbouleh is a perfect pairing to this dish, and we always include another green, vegetable-based side along with it. You can make the hummus and sides yourself or make it easy and get them premade at the grocery store. If you want to go the extra mile, you can even pair it with our Eggplant Hummus!
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Boneless Skinless Chicken Thighs: Thighs are the best cut for this dish since they’re perfectly tender. Chicken breasts could easily get overcooked and dry since we’re baking them at a high heat then broiling for a few minutes.
- Fresh Herbs: You’ll need fresh flat-leaf (Italian) parsley, mint, and cilantro for the green tahini sauce. Dried herbs will not work for the sauce.
- Tabbouleh: You can use another grain-based side like quinoa or rice. We usually gets ours premade at the store.
- Extra Side Dish: Feel free to omit another side or add things like leafy greens and/or a cucumber tomato salad.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Marinate the chicken. Cut the chicken into strips and add it to a gallon sized bag with the spices, garlic, lemon juice, and olive oil. Squish to coat the chicken and marinate in the fridge for at least 1 hour.
2. Bake the chicken. Spread the chicken onto a foil lined baking sheet and scatter the onion strips over top. Drizzle with olive oil and bake for 30 minutes. Once done, broil for 3-4 minutes.
3. Make the tahini sauce. Place all the ingredients in a tall mixing cup and use an immersion blender to blend until smooth.
4. Assemble the bowls. Spread hummus onto each bowl and serve with the spiced chicken, tabbouleh, vegetable side of your choice, and a drizzle of the garlicky green tahini. Garnish with fresh parsley and enjoy!
If you made this Spiced Chicken Hummus Bowls recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Spiced Chicken Hummus Bowls with Garlicky Green Tahini
Equipment
- Immersion Blender
Ingredients
Spiced Chicken
- 2 lbs (907 g) chicken thighs boneless skinless
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 ½ tsp fine sea salt
- 1 ½ tsp ground black pepper
- 1 ½ tsp ground turmeric
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- 2 cloves garlic minced
- 4 tbsp extra-virgin olive oil plus more for drizzling
- 2 tbsp lemon juice
Garlicky Green Tahini
- ¼ cup (60 ml) tahini stirred
- 2 tbsp extra-virgin olive oil
- ¼ cup (6 g) fresh parsley packed
- ¼ cup (6 g) cilantro packed
- ¼ cup (4 g) fresh mint packed
- 2 cloves garlic
- 2 tbsp lemon juice
- ½ tsp fine sea salt
- 2 ½-3 tbsp water
For the Bowls
- 1 sweet yellow onion cut into ½ inch thick strips, layers separated after slicing
- 1 ½ cups (360 g) hummus divided
- 2 cups (300 g) tabbouleh divided
- Vegetable side of your choice optional
- Fresh parsley for garnish
Instructions
- Trim large pieces of fat off the chicken and cut into ½-inch (1.25 cm) thick strips. Place in a large Ziploc bag.
- In a small bowl, combine the cumin, coriander, salt, pepper, turmeric, cardamom, and cloves. Sprinkle them evenly over the chicken and add the garlic, olive oil, and lemon juice.
- Seal the bag, removing as much air as you can and squish the chicken around to fully coat it in the spices. Store in the fridge for 1 hour to marinate.
- About 20 minutes before the chicken is done marinating, preheat the oven to 425°F (220°C) and line a large baking sheet with foil.
- Spread the chicken evenly onto the pan and scatter the onion strips on top. Drizzle with a bit of olive oil and bake for 30 minutes, tossing halfway through.
- While the chicken is baking, make the tahini sauce by adding all the ingredients to a tall mixing cup. Blend with an immersion blender until smooth and set aside.
- Toss the chicken once more then turn on the broiler. Cook for 3-4 minutes until the onions are slightly charred and some of the liquid in the pan has evaporated.
- Assemble the bowls by spreading ¼ cup (60 g) of hummus onto each bowl. Serve with the chicken, ⅓ cup (50 g) of tabbouleh each, another side of choice, and a drizzle of the garlicky green tahini. Top with chopped parsley and serve.
Notes
- Nutrition information is only an estimate and does not include another vegetable side dish.
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