A smaller take on hummus fries, these oven-baked hummus nuggets are crispy, crunchy, creamy on the inside and absolutely delicious. If you are looking for a fun party snack that’s also delicious and filling, these are my first go-to. They are plant-based, super easy to make and done in the oven. It’s a party snack that almost everyone can get behind. Plus, if you’re gluten free, you can sub out the breadcrumb coating for gluten free breadcrumbs and that makes these hummus nuggets even more allergen friendly.
Read on for how to make hummus nuggets, and they might just get you hooked.
Table of contents
First, what is hummus?
While several Middle Eastern countries claim origin over this beloved dip, the specific history is unclear as to where humus originally came from.
What we do know is that the key ingredients—chickpeas, tahini, lemon, garlic, and olive oil—have been blended together and consumed in some ratio since at least the Abbasid period in Egypt and the Levant. The oldest known, official recipe dates back to the 13th century.
Any recipe that’s been around this long is certainly worth familiarizing yourself and experimenting with!
Ingredients for these hummus nuggets
While this recipe is super customizable and easily tailored to your dietary needs and flavor preferences, these are the ingredients you’ll need to make this recipe as is:
- 2 16 oz. tubs of hummus of your choice, I love the Cava brand!
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp Diamond Crystal kosher salt, use half if using Morton’s
- 1 cup plant-based milk
- Spray oil
How to make these hummus nuggets
Spread the hummus into an ice cube tray, try to make it as smooth as possible.
Freeze the hummus until hard, about 6-12 hours.
Preheat the oven to 425°F.
In a large bowl, whisk together the breadcrumbs, paprika and salt. Add the milk to another smaller bowl.
Remove the hummus from the ice cube tray, using one hand for wet and one for dry, dip the hummus in the milk, then toss in the breadcrumbs.
Spread the breaded hummus nuggets out evenly on a parchment-lined baking sheet. Spray with a light coating of spray oil.
Bake for 20-25 minutes or until the hummus is golden brown and crispy. Serve warm with your favorite dipping sauce!
FAQs
While the ingredients here are pretty flexible, allowing you to sub in gluten free bread crumbs or other seasonings to change the flavor profile, you really can’t make hummus nuggets without the hummus.
Absolutely! Freeze hummus and mix seasoning in advance to make assembly and cooking fast and easy.
While these snacks tend to go pretty quick, if you do happen to have any left over, you can put them in an airtight container in the refrigerator.
Looking for more snack recipes?
And that’s everything for these hummus nuggets!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Hummus Nuggets
Equipment
- 1 ice cube tray
Ingredients
- 2 16 oz. tubs of hummus of your choice I love Cava brand!
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp Diamond Crystal kosher salt use half if using Morton's
- 1 cup plant-based milk
- Spray oil
Instructions
- Spread the hummus into an ice cube tray, try to make it as smooth as possible.
- Freeze the hummus until hard, about 6-12 hours.
- Preheat the oven to 425°F.
- In a large bowl, whisk together the breadcrumbs, paprika and salt. Add the milk to another smaller bowl.
- Remove the hummus from the ice cube tray, using one hand for wet and one for dry, dip the hummus in the milk, then toss in the breadcrumbs.
- Spread the breaded hummus nuggets out evenly on a parchment-lined baking sheet. Spray with a light coating of spray oil.
- Bake for 20-25 minutes or until the hummus is golden brown and crispy. Serve warm with your favorite dipping sauce!
