12 Tasty Time-Saving Recipes Using Hummus Chicken to Try

Are you tired of the same old chicken dinners? Hummus chicken is your new secret weapon for quick, juicy meals. This creamy spread locks in moisture and adds bold flavor in minutes. Get ready to transform weeknight cooking with 12 tasty, time-saving recipes.

Hummus Chicken Gyros

Just combine your love for chicken gyros and hummus in one easy meal. This recipe uses hummus as a marinade for grilled chicken, then piles it into warm pita with tzatziki, tomato, and red onion. It's fast, flavorful, and perfect for weeknight dinners.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• Boneless, skinless chicken breasts – 1 lb
• Hummus – ½ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic, minced – 2 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Pita bread – 4 pieces
• Tzatziki sauce – ½ cup
• Tomato, sliced – 1 medium
• Red onion, thinly sliced – ½ medium

Instructions

1. Pound chicken breasts to even ½-inch thickness for uniform cooking. Tip: Place chicken between plastic wrap and use a rolling pin or heavy pan.
2. In a bowl, mix hummus, olive oil, lemon juice, garlic, salt, and pepper to create the marinade.
3. Coat chicken with marinade, cover, and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).
4. Preheat grill or grill pan to medium-high heat (about 400°F). Tip: Oil the grates to prevent sticking.
5. Grill chicken for 5-6 minutes per side, until internal temp reaches 165°F and juices run clear.
6. Let chicken rest for 5 minutes, then slice against the grain into thin strips. Tip: Resting keeps the meat juicy.
7. Warm pita bread directly on the grill for 30 seconds per side, until pliable and lightly charred.
8. Assemble gyros: spread tzatziki down center of each pita, top with sliced chicken, tomato slices, and red onion. Fold and serve immediately.

Make these gyros your own by adding crumbled feta or a sprinkle of fresh parsley. The hummus keeps the chicken incredibly moist while adding a subtle nutty flavor that pairs beautifully with cool tzatziki.

Creamy Hummus Chicken Pasta

Very busy weeknights call for a dinner that delivers big flavor with minimal effort. This Creamy Hummus Chicken Pasta combines tender shredded chicken, sun-dried tomatoes, and spinach in a velvety sauce that comes together in under 30 minutes. One pot and a few pantry staples are all you need.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Pasta & Chicken

• Penne pasta – 8 oz
• Cooked chicken breast, shredded – 2 cups
• Hummus – ½ cup
• Heavy cream – ½ cup
• Chicken broth – ½ cup

Vegetables & Seasonings

• Sun-dried tomatoes, chopped – ¼ cup
• Fresh spinach – 3 cups
• Garlic, minced – 3 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes (optional) – ¼ tsp

Topping

• Grated Parmesan – ¼ cup

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente (about 10 minutes). Drain and set aside. Tip: Reserve ½ cup pasta water – it loosens the sauce later if needed.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant – do not brown the garlic.
3. Add shredded chicken and chopped sun-dried tomatoes to the skillet. Cook 2 minutes, stirring occasionally, until chicken is warm and tomatoes soften.
4. Reduce heat to low. Stir in hummus, heavy cream, and chicken broth until smooth. Tip: Use plain hummus (no flavors) to keep the creamy base neutral; roasted red pepper hummus adds a twist.
5. Add fresh spinach to the skillet. Stir gently and cook 1–2 minutes until wilted. Tip: For extra creaminess, stir in an additional tablespoon of hummus at this step.
6. Add drained pasta to the skillet. Toss everything together until evenly coated. If sauce is too thick, add reserved pasta water 1–2 tablespoons at a time. Season with salt and black pepper.
7. Serve immediately, topped with grated Parmesan. Tip: For a golden crust, broil the pasta in an oven-safe skillet for 2 minutes after adding Parmesan.

Smooth, velvety sauce hugs every piece of penne, while the sun-dried tomatoes add bursts of tangy sweetness. The shredded chicken stays moist and tender – a perfect contrast to the creamy base. Leftovers reheat beautifully with a splash of broth, making this ideal for meal prep.

Spicy Hummus Chicken Tacos

Kick off Taco Tuesday with a twist. These spicy hummus chicken tacos feature crispy, oven-baked chicken strips slathered in hummus, then topped with a smoky chipotle crema, creamy avocado, and fresh salsa. All wrapped in warm corn tortillas for a quick, flavor-packed dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• Boneless skinless chicken breasts – 1 lb
• Hummus (spicy or regular) – ½ cup
• Panko breadcrumbs – 1 cup
• Smoked paprika – 1 tsp
• Cumin – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil spray

For the Chipotle Crema

• Sour cream – ½ cup
• Chipotle peppers in adobo sauce – 2 peppers, minced
• Lime juice – 1 tbsp
• Salt – pinch

For the Tacos

• Corn tortillas – 8 (6-inch)
• Avocado – 1, sliced
• Salsa (store-bought or homemade) – ½ cup
• Fresh cilantro – ¼ cup, chopped

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Slice chicken breasts into ½-inch thick strips. Pat dry with paper towels.
3. In a bowl, mix hummus with smoked paprika, cumin, salt, and pepper.
4. Coat each chicken strip evenly with the hummus mixture.
5. Place panko breadcrumbs in a shallow dish. Press each hummus-coated strip into breadcrumbs to coat fully.
6. Arrange strips on prepared baking sheet in a single layer. Spray tops with olive oil spray to help browning.
7. Bake for 15-18 minutes, flipping halfway, until golden brown and internal temp reaches 165°F. Tip: Use a meat thermometer for accuracy.
8. While chicken bakes, make chipotle crema: combine sour cream, minced chipotle, lime juice, and salt. Stir well. Tip: Start with one chipotle and add more for extra heat.
9. Warm tortillas: heat a dry skillet over medium-high heat. Cook each tortilla 30 seconds per side until pliable and lightly charred. Wrap in a clean towel to keep warm.
10. Assemble tacos: place 2-3 chicken strips on each tortilla. Top with avocado slices, a drizzle of chipotle crema, salsa, and cilantro. Tip: For even distribution, line up tortillas and add toppings assembly-line style.
11. Serve immediately with lime wedges on the side.

Mouthwatering and satisfying, these tacos deliver a crunchy exterior from the panko and a creamy, spicy kick from the hummus and chipotle crema. The cool avocado and fresh salsa balance the heat perfectly. Serve them with a side of black beans or grilled corn for a complete meal.

Hummus Chicken Buddha Bowl

Using a sheet pan for both the chicken and veggies cuts down on cleanup. This bowl layers crispy hummus-coated chicken, fluffy quinoa, and roasted vegetables for a satisfying, high-protein lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Hummus – ½ cup
• Chicken breasts – 1 lb, cut into 1-inch chunks
• Olive oil – 3 tbsp, divided
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Paprika – 1 tsp
• Quinoa – 1 cup, uncooked
• Water – 2 cups
• Zucchini – 1 medium, diced
• Red bell pepper – 1, diced
• Red onion – 1 small, sliced
• Mixed greens – 4 cups
• Tahini – 3 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – ½ tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ½ cup hummus, 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and 1 tsp paprika. Add chicken chunks and toss to coat evenly.
3. Spread chicken in a single layer on half of the prepared baking sheet.
4. In a separate bowl, toss diced zucchini, red bell pepper, and sliced red onion with 1 tbsp olive oil and a pinch of salt.
5. Spread vegetables on the other half of the baking sheet in a single layer.
6. Roast for 20-25 minutes, until chicken reaches 165°F internal temperature and vegetables are tender and slightly charred. Tip: Use an instant-read thermometer to avoid overcooking chicken.
7. While chicken roasts, rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork. Tip: Toasting quinoa in a dry pan for 2 minutes before boiling adds nutty flavor.
8. In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, ½ tsp garlic powder, and remaining 1 tbsp olive oil. Add water 1 tbsp at a time until drizzling consistency. Tip: Warm tahini slightly if it's thick for easier mixing.
9. Assemble bowls: divide quinoa among 4 bowls, top with roasted vegetables, hummus chicken, and 1 cup mixed greens per bowl. Drizzle with tahini sauce.

Unexpectedly, the hummus creates a crispy, savory crust on the chicken while keeping it juicy inside. The creamy tahini ties the earthy quinoa and charred veggies together. Swap in sweet potatoes or broccoli for a seasonal twist.

Hummus Chicken Lettuce Wraps

Unless you've been living under a rock, you know meal prep is the key to sanity. These hummus chicken lettuce wraps are the ultimate—no-cook, protein-packed, and ready in 10 minutes. Perfect for lunch or a light dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• Cooked chicken, shredded – 2 cups
• Hummus – ½ cup
• Plain Greek yogurt – ¼ cup
• Lemon juice – 1 tbsp
• Cucumber, diced – 1 cup
• Fresh dill, chopped – 2 tbsp
• Fresh parsley, chopped – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter lettuce leaves – 12 large leaves

Instructions

1. In a medium bowl, combine shredded chicken, hummus, Greek yogurt, and lemon juice. Stir until well coated.
2. Fold in diced cucumber, dill, and parsley. Season with salt and pepper. Mix thoroughly.
3. Lay out butter lettuce leaves on a plate. Spoon about ¼ cup of the chicken mixture onto each leaf.
4. Wrap like a burrito: fold in the sides, then roll from the bottom up. Secure with a toothpick if needed.
5. Tip: Use cold leftover rotisserie chicken to save time. Tip: Pat cucumber dry to prevent sogginess.
6. Tip: If hummus is thick, thin with a tablespoon of water for easier mixing.

On each bite, you get cool crunch from the lettuce and creamy herb-infused filling. For a twist, swap in mint or add crumbled feta. These wraps also work as a dip if you skip the lettuce and serve with pita chips.

Grilled Hummus Chicken Skewers

Kick off grilling season with these easy, protein-packed skewers. Hummus doubles as a marinade and coating, keeping chicken juicy while adding a smoky, savory crust. Bell peppers bring sweetness and color to every bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• Boneless skinless chicken breasts – 1.5 lbs
• Hummus (plain or roasted red pepper) – 1 cup
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Bell peppers (mixed colors) – 2 large
• Wooden skewers (soaked in water 30 minutes) – 12

Instructions

1. Cut chicken into 1.5-inch cubes. In a bowl, mix hummus, olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Reserve ¼ cup of this mixture for basting. Add chicken to remaining mixture, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours). Tip: Longer marinating deepens flavor.
2. Cut bell peppers into 1-inch squares. Thread chicken and peppers onto soaked skewers, alternating pieces. Leave a small gap between pieces for even cooking. Tip: Don't overcrowd skewers for better heat circulation.
3. Preheat grill to medium-high (400°F). Oil the grates. Place skewers on grill and cook 4 minutes per side for a total of 12 minutes, rotating once. Baste with reserved hummus mixture during last 2 minutes. Tip: Use a meat thermometer to check internal temp reaches 165°F.
4. Remove skewers from grill and let rest 3 minutes before serving. Tip: Resting keeps chicken juicy. Serve with extra hummus or tzatziki for dipping.

Hear the sizzle as these skewers hit the grill—the hummus caramelizes into a golden crust, sealing in moisture. Each bite offers tender chicken, smoky char, and crisp-tender peppers. Wrap in warm pita with shredded lettuce and a drizzle of tahini for a complete meal.

Baked Hummus Chicken Parmesan

Very few weeknight dinners deliver this much crunch with minimal effort. These breaded chicken cutlets get their golden crust from hummus, then bake under marinara and bubbly mozzarella.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Chicken breast – 1.5 lbs, cut into 4 cutlets
• Plain hummus – 1 cup
• Breadcrumbs – 1 cup
• Grated Parmesan – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 1 cup
• Shredded mozzarella – 1 cup

Instructions

1. Preheat oven to 400°F.
2. Season cutlets with salt and pepper.
3. Spread hummus in a shallow dish.
4. In another dish, mix breadcrumbs and Parmesan.
5. Dip each cutlet into hummus, coating both sides.
6. Press into breadcrumb mixture to coat evenly.
7. Place cutlets on a wire rack over a baking sheet lightly sprayed with oil.
8. Bake for 15 minutes until golden and cooked through (internal temp 165°F).
9. Spoon marinara sauce over each cutlet.
10. Top with shredded mozzarella.
11. Return to oven and bake 5-7 minutes until cheese is melted and bubbly.
12. Let rest 2 minutes before serving.

The hummus locks in moisture while creating a crisp crust that stays crunchy even under the sauce. Serve with a side salad or pasta for a complete meal that comes together fast.

Hummus Chicken Flatbread Pizza

Craving pizza but short on time? This hummus chicken flatbread pizza comes together in under 20 minutes. It's packed with protein, roasted red peppers, creamy feta, and fresh arugula.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

Flatbread

• Flatbread – 2 pieces (about 8 inches each)
• Olive oil – 2 tsp

Toppings

• Hummus – ½ cup
• Cooked chicken (shredded) – 1 cup
• Roasted red peppers (jarred, drained) – ½ cup, sliced
• Feta cheese – ½ cup, crumbled
• Arugula – 1 cup
• Lemon juice – 1 tsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Place flatbreads on a baking sheet. Brush each with 1 tsp olive oil.
3. Spread ¼ cup hummus over each flatbread, leaving a ½-inch border.
4. Top each with ½ cup shredded chicken, spreading evenly.
5. Arrange sliced roasted red peppers over the chicken.
6. Sprinkle each flatbread with ¼ cup crumbled feta cheese.
7. Bake for 7–8 minutes, until edges are golden and cheese is slightly melted. Tip: Keep an eye on the feta – it can burn quickly.
8. While pizza bakes, toss arugula with lemon juice, salt, and pepper.
9. Remove flatbreads from oven. Top each with half the arugula mixture. Tip: Add arugula after baking to keep it fresh and peppery.
10. Slice each flatbread into 4 pieces. Tip: Use a pizza cutter for clean edges.

Warm from the oven, the flatbread stays crispy on the edges and tender in the center. The creamy hummus and feta balance the smoky peppers and peppery arugula. Serve as a quick weeknight dinner or slice into bites for a party starter.

Hummus Chicken & Roasted Veggie Sheet Pan

Busy weeknights call for a meal that's hands-off but packed with flavor. This sheet pan dinner combines creamy hummus-crusted chicken with roasted broccoli and sweet potatoes for a balanced, one-pan win.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

• {'ingredient': 'Boneless, skinless chicken breasts', 'quantity': '4 (about 1.5 lbs)'}
• {'ingredient': 'Plain hummus', 'quantity': '1 cup'}
• {'ingredient': 'Olive oil', 'quantity': '3 tbsp'}
• {'ingredient': 'Sweet potatoes', 'quantity': '2 medium, cubed (½-inch)'}
• {'ingredient': 'Broccoli florets', 'quantity': '4 cups'}
• {'ingredient': 'Garlic powder', 'quantity': '1 tsp'}
• {'ingredient': 'Paprika', 'quantity': '1 tsp'}
• {'ingredient': 'Salt', 'quantity': '½ tsp'}
• {'ingredient': 'Black pepper', 'quantity': '¼ tsp'}

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. In a bowl, toss sweet potato cubes with 1 tbsp olive oil, ½ tsp garlic powder, ¼ tsp salt, and ⅛ tsp pepper. Spread on one half of the sheet pan.
3. In the same bowl, toss broccoli florets with 1 tbsp olive oil, remaining ½ tsp garlic powder, ¼ tsp salt, and ⅛ tsp pepper. Place on the other half of the pan, keeping space for chicken.
4. Pat chicken breasts dry with paper towels. Season both sides with a pinch of salt and pepper. Spread ¼ cup hummus over each breast, coating all sides. Place on the pan between veggies.
5. Roast for 20 minutes, until chicken reaches 165°F and sweet potatoes are tender. Halfway through, flip sweet potatoes for even browning.
6. Switch oven to broil. Broil for 2–3 minutes to brown the hummus crust. Watch closely to avoid burning.
7. Let rest 2 minutes before slicing. The hummus locks in moisture, so chicken stays juicy.

Velvety hummus creates a golden, nutty crust while the veggies caramelize at the edges. Enjoy this meal as is, or serve over rice or a fresh salad for extra crunch.

Hummus Chicken Sliders with Slaw

You need a slider that's actually satisfying. These hummus chicken sliders pack protein and flavor, with a crunchy slaw and spicy mayo to cut through the richness. Mini buns, big taste.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• Ground chicken – 1 lb
• Hummus (plain) – ½ cup
• Panko breadcrumbs – ¼ cup
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp
• Slider buns – 8
• Green cabbage (shredded) – 1 cup
• Carrot (shredded) – ½ cup
• Apple cider vinegar – 2 tbsp
• Sugar – 1 tbsp
• Mayonnaise – 3 tbsp
• Sriracha – 1 tbsp
• Lime juice – 1 tsp

Instructions

1. In a bowl, combine ground chicken, hummus, panko, garlic powder, salt, and pepper. Mix gently until just combined — overmixing makes patties dense.
2. Divide mixture into 8 portions and shape into thin patties, about 3 inches wide. Tip: wet hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat. Add patties and cook 4 minutes per side, until golden and cooked through (internal temp 165°F).
4. While patties cook, make the slaw: in a bowl, toss shredded cabbage and carrot with apple cider vinegar and sugar. Let sit 5 minutes to pickle slightly.
5. Make spicy mayo: stir together mayonnaise, sriracha, and lime juice. Set aside.
6. Toast slider buns in the skillet or oven at 350°F for 2 minutes, until lightly golden.
7. Assemble sliders: spread spicy mayo on bun bottoms, add a patty, top with drained slaw, and close with bun tops. Serve immediately.

Refreshing slaw cuts through the rich patty, while the spicy mayo adds a kick. Serve these with extra pickled veggies on the side for crunch.

Hummus Chicken Coconut Curry

Yes, this hummus chicken coconut curry is a weeknight wonder. It combines the creaminess of hummus with rich coconut milk for an ultra-silky sauce. Ginger, garlic, and cilantro keep it fresh and bright.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• Chicken breasts – 1 lb
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Coconut oil – 1 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Red curry paste – 2 tbsp
• Coconut milk – 1 can (14 oz)
• Hummus – ½ cup
• Chicken broth – ½ cup
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced

Instructions

1. Season chicken with salt and pepper. Heat coconut oil in a large skillet over medium-high heat.
2. Sear chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, sauté onion for 3 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant.
4. Stir in red curry paste and cook for 30 seconds to bloom the spices.
5. Add coconut milk, hummus, and broth. Whisk until smooth. Bring to a simmer.
6. Return chicken to the skillet. Simmer on low heat for 12-15 minutes until chicken is cooked through (internal temp 165°F). Tip: do not boil the coconut milk or it may curdle.
7. Remove from heat. Stir in cilantro and lime juice. Taste and adjust salt if needed. Tip: for extra creaminess, swirl in a spoonful of hummus at the end.

Velvety hummus gives this curry a luscious texture without the need for dairy. The ginger and curry paste deliver a gentle heat that builds with each bite. Serve over fluffy basmati rice or soba noodles for a complete meal.

Hummus Chicken Stuffed Pita Pockets

Got 20 minutes? This hummus chicken stuffed pita pocket is your answer. Creamy hummus meets seasoned chicken, all stuffed into warm pita with fresh veggies.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• Chicken breast, boneless skinless – 8 oz
• Hummus – ½ cup
• Pita bread, white or whole wheat – 2 (6-inch)
• Lettuce, shredded – ½ cup
• Tomato, diced – ¼ cup
• Cucumber, diced – ¼ cup
• Olive oil – 1 tsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp
• Paprika – ¼ tsp
• Lemon juice – 1 tsp

Instructions

1. Season 8 oz chicken breast with ¼ tsp salt, ¼ tsp black pepper, and ¼ tsp paprika.
2. Heat 1 tsp olive oil in a non-stick skillet over medium-high heat.
3. Cook chicken for 4 minutes per side until internal temp reaches 165°F. Tip: Let chicken rest for 2 minutes before slicing to keep it juicy.
4. While chicken cooks, spread 2 tbsp hummus inside each pita half. Tip: Warm the pita in a dry skillet for 30 seconds per side to make it pliable.
5. Shred ½ cup lettuce, dice ¼ cup tomato, and dice ¼ cup cucumber.
6. Slice rested chicken into thin strips. Tip: Cut against the grain for tenderness.
7. Stuff each pita evenly with chicken, lettuce, tomato, and cucumber.
8. Drizzle 1 tsp lemon juice over the filling. Serve immediately.

Great balance of creamy hummus and crisp veggies with savory chicken. Perfect for lunch or a quick dinner—add feta or hot sauce for a twist.

Conclusion

Really, these 12 hummus chicken recipes are lifesavers for busy weeknights! We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to pin this roundup on Pinterest for easy access later. Happy cooking!

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