High-protein hummus recipe
This high-protein hummus is a healthy spin on the famous middle eastern recipe. Added Greek yogurt and hemp seeds will boost the amount of protein in this delicious dip.
Equipment
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 food processor
Ingredients
- 1 (15-ounce) can cooked chickpeas or 1½ cups cooked chickpeas
- 2 Tablespoons aquafaba or cold water
- 5 Tablespoons Tahini (roasted)
- 3 Tablespoons shelled hemp seeds
- 3 Tablespoons plain Greek yogurt
- 2 Tablespoons olive oil
- ¼ cup fresh lemon juice 1 lemon
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon salt add less if using beans with added salt.
Instructions
- Drain and rinse chickpeas reserving 2-3 Tablespoons of aquafaba (the liquid in the can or water the beans were cooked in). Juice the lemon using a citrus press or a fork.
- In a food processor container, add all the ingredients. Close the lid and process for about 1 minute, scraping the sides and bottom of the container. Process for another 20-30 seconds if needed or until smooth.1 (15-ounce) can cooked chickpeas, 2 Tablespoons aquafaba or cold water, 5 Tablespoons Tahini (roasted), 3 Tablespoons shelled hemp seeds, 3 Tablespoons plain Greek yogurt, 2 Tablespoons olive oil, ¼ cup fresh lemon juice, 1 garlic clove, ½ teaspoon ground cumin, ½ teaspoon salt
- Serve with the drizzle of olive oil.
Notes
- Use no sodium garbanzo beans.
- Peel the beans for creamier texture.
- Skip oil to make it oil-free.
- Use high quality ingredients.
- Nutritional facts are for information purposes only, and not to be considered medical advice.
Nutrition
Calories: 229kcalCarbohydrates: 13.4gProtein: 8.8gFat: 15.9gSodium: 211.6mgFiber: 5.2gSugar: 0.8g
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