Easy High Protein Hummus Recipe

This easy recipe for high-protein hummus is the perfect healthy snack, especially when paired with my protein crackers. Creamy-smooth and light, this Middle Eastern dip is better than store-bought hummus!

I love having hummus weekly for my boys to have a healthy, easy snack, and homemade hummus is wayyyy cheaper!! My family also loves this incredible pumpkin seed hummus, but if you have some kids that aren't a fan of chickpeas, try this protein dip with red pepper.

Why You Need to Make This Hummus

• High-protein content: I find it can be hard to find wholesome high-protein snacks. This high-protein hummus recipe contains 16 grams of protein from the chickpeas and hemp hearts per serving. Hummus is a fantastic plant-based protein source. Eat it with my easy protein crackers to double up on the protein!
• It's easy and so creamy: This easy hummus recipe is not only super easy with step-by-step photos, but it's incredibly luscious and creamy. Even if it's your first time making hummus, this is a great recipe for you!
• More cost-effective: Buying premade hummus these days is expensive (often $5+CAD), I keep walking past it at the store and go home to make this recipe instead!
• Perfect to prep ahead: Make hummus for the week and have this in your fridge when you need an energy boost! Hummus is awesome to make when meal prepping for the week, and to eat with healthy crackers for the perfect snack!

Hummus Variations To Try

This recipe is a classic hummus recipe with added hemp hearts to increase the protein. Here are a few ways you can change this healthy recipe with a few ingredients; it's such a versatile dip!

• Pumpkin puree: Add ¾-1.5 cups of pumpkin purée OR pumpkin pie filling (I have tested both) for a fall hummus. This is a perfect way to use up leftover canned pumpkin.
• Roasted red pepper hummus: Add roasted red peppers when adding the chickpeas to the blender.
• Roasted garlic hummus: Add 1-3 cloves of roasted garlic.
• Other high-protein additions: Instead of adding hemp hearts, you can add ⅓ cup to ¾ cup of Greek yogurt, plain protein powder, cottage cheese, or peanut butter to increase the protein content of this creamy hummus.

Canned Chickpeas vs. Dried Chickpeas

You can buy dried chickpeas (more budget-friendly) or canned. For this recipe, we use canned chickpeas as they are faster and more commonly bought. If you want to make hummus with dry chickpeas, you need to soak and boil them first. Full details are in the recipe card notes section.

How to Make High-Protein Hummus

Follow these step-by-step photos from my kitchen to make your very own homemade hummus dip in two simple steps!

Step 1: (Note: I have tested this with both my high-speed blender and a food processor - both work!) Place the garlic cloves and lemon juice into the blender, and blitz until you get pieces of chopped garlic (they don't need to be even, just chopped roughly). Let the lemon juice sit with the garlic for 5 minutes to reduce how spicy the garlic can be.

Step 2: Add the cooked chickpeas, sea salt, cumin, tahini, olive oil, and hemp hearts to the blender, start on low speed and turn to high speed until it becomes thick. Turn off the machine, add the cold water or aquafaba, and scrape down the sides.

Step 3: Blend for another 3-5 minutes until fully creamy. Add a little bit more cold water if needed until the desired consistency.

Did you make this high-protein hummus recipe? Please leave a ⭐⭐⭐⭐⭐ star rating and review of what you thought! I honestly LOVE hearing what you make and read every comment myself! Enjoy this great snack!!

Easy High-Protein Hummus Recipe

Danika Vanderpyl

This easy recipe to make high-protein hummus is the perfect healthy snack. Creamy smooth, and light this Middle Eastern dip is better than store-bought hummus!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

Servings 4 servings

Calories 433 kcal

Equipment

• ▢
  1 blender or food processor

Ingredients

  

1x2x3x4x

• ▢ ¼ cup lemon juice
• ▢ 4 medium garlic cloves
• ▢ 2 cups canned chickpeas or cooked chickpeas (19 oz)
• ▢ ½ teaspoon sea salt
• ▢ 1 teaspoon cumin
• ▢ ¼ cup tahini
• ▢ ¼ cup olive oil
• ▢ ⅓ cup hemp hearts
• ▢ ¼ cup cold water or aquafaba (canned chickpeas water)

Instructions

 

• Place the garlic cloves and lemon juice into the blender, and blitz until you get pieces of chopped garlic. Let it sit for 5 minutes to reduce how spicy the garlic is.
• Add the chickpeas, sea salt, cumin, tahini, olive oil, and hemp hearts to the blender. Start on low speed and turn to high speed until it becomes thick. Turn off the machine, add the cold water (or aquafaba), and scrape down the sides. Then blend for another 3-5 minutes until fully creamy. Add more cold water if needed until desired consistency.
• Keep your homemade hummus in the fridge for about 5 days in an airtight container for the freshest results. Enjoy!

Notes

Blenders vs Food Processor: I tested making this hummus with both a food processor and a high-power blender. I found the high-power blender worked better at completely blending the hemp hearts; however, both turned out great.

Use dried chickpeas: Start by soaking dried chickpeas in water for 8-12 hours. Drain chickpeas and then boil them in a large pot of water for 1-2 hours until fully cooked and mushy. Then drain and use them for this recipe.

Nutrition

Serving: 1portionCalories: 433kcalCarbohydrates: 25gProtein: 16gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gSodium: 673mgPotassium: 300mgFiber: 7gSugar: 0.4gVitamin A: 124IUVitamin C: 8mgCalcium: 103mgIron: 5mg

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