Easy High-Protein Hummus Recipe

Light brown hummus in a bowl with chive and oil on top.

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!

Prep Time10

Total Time10

Servings: servings

Author: Danika Vanderpyl

Equipment

1 blender or food processor

Ingredients

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