Crispy Sriracha-Hummus Baked Chicken

1. 1

   Drain all but 1/4 of a cup of the chickpea liquid, and add to the food processor or blender with the chickpeas

2. 2

   Add the sesame oil

3. 3

   Blend until the mixture becomes a smooth, liquidy paste

4. 4

   Add all the other ingredients and run the processor again until well mixed

5. 5

   Preheat oven to 375

6. 6

   In a medium sized bowl, coat the chicken pieces with a generous amount of hummus. Don't toss the chicken into the hummus bowl - you don't want your leftover hummus riddled with raw chicken cooties

7. 7

   Cover a baking sheet with aluminum foil for easy cleanup, and evenly place each piece of the heavily coasted chicken

8. 8

   Let bake for 30-40 minutes, or until the coating is a dark brown and crunchy

9. 9

   That's it! Serve with fresh carrots and the remaining hummus on the side.

No additional tips available.