Hummus and a panko-walnut mixture tops tender, moist tilapia filets.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450ºF. Place tilapia on a foil-lined baking sheet. Spread 6 tablespoons of the hummus over top of fillets.

  • In a small bowl stir together walnuts, panko, dillweed and salt; stir in remaining 2 tablespoons hummus until combined. Spoon over fillets, patting lightly.

  • Bake for 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily with a fork. Serve with lemon wedges.

Nutrition Facts

340 calories; 16 g total fat; 2 g saturated fat; 8 g polyunsaturated fat; 2 g monounsaturated fat; 85 mg cholesterol; 335 mg sodium. 626 mg potassium; 15 g carbohydrates; 3 g fiber; 2 g sugar; 39 g protein; 0 g trans fatty acid; 326 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 3 mcg vitamin b12; 52 mg calcium; 2 mg iron;