This high‑protein hummus is everything you love - smooth, minty, and garlicky with a protein boost that makes it even more satisfying. With everyday ingredients like chickpeas, Greek yogurt, lemon, and a scoop of protein powder, it's a versatile dip for snacking, spreading, or serving at gatherings.
Love high-protein meals? Try garlic butter shrimp with frozen prawns for another quick and delicious recipe.
Protein Boost Dip
This hummus version uses a combination of chickpeas, Greek yogurt, and protein powder to significantly increase protein content compared to traditional hummus, making it more satisfying as a snack or light meal!
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🔍Quick Look: High-Protein Hummus
- ⏱️ Prep Time: 10 minutes
- 🍳 Servings: 2
- 📊 Protein: ~31 g per serving
- ⭐ Difficulty: Easy
- 📌 Highlight: Flavorful twist with garlic and mint
Chickpeas are naturally rich in plant-based protein and fiber, making them a nutritious base for this high-protein hummus. And if you've stocked up on chickpeas, don't let them sit in the pantry - turn them into chickpea cottage cheese salad and chickpea chicken salad for more easy, protein‑packed ideas.
Reasons to 💖Protein Hummus
- High in protein and fibre.
- Creamy texture with garlic & mint flavor
- Quick and easy - ready in 10 minutes.
- Budget-friendly and meal-prep friendly.
- Delicious with veggies, pita, wraps, or grilled foods.
Ingredients
To make this garlicky hummus recipe, you need the following items:
You can use either canned chickpeas or dried chickpeas for this recipe. If using canned chickpeas, drain and rinse them well before use.
If using dried chickpeas, soak them overnight in plenty of water. Drain and transfer them to a pressure cooker. Add twice the amount of water as chickpeas, along with 1 teaspoon of salt. Cook on low heat for approx. 20 mins, or until the chickpeas are soft and tender. Allow the chickpeas to cool before using them in the recipe.
Thick yogurt or Greek yogurt works best for the recipe. It adds creaminess to the hummus.
I use a vanilla-flavoured protein powder with fibre in it. Use whatever protein powder you have.
For the best flavor, use fresh garlic and finely chop or mince it.
Dried mint leaves give this dip a unique, refreshing flavour. I've also shared a post on how to dry mint leaves, if you're looking for an easy way to dry fresh mint at home.
See the recipe card for quantities.
How much protein per serving?
This high‑protein hummus packs an impressive 62 grams of protein in the full batch. The recipe makes 2 servings, which comes to roughly 31 grams of protein per serving, a fantastic boost for anyone looking to increase their daily protein intake.
If you're serving the hummus by tablespoons, each spoonful gives you roughly 7-8 grams of protein, making it an easy way to boost your daily intake.
How to make high-protein hummus?
If using dried chickpeas, soak them overnight, then boil until completely soft and tender. If using canned chickpeas, drain and rinse well. They're ready to use and perfect for quick hummus.
Heat olive oil and butter in a small pan over low heat. Add the garlic and dried mint leaves, then gently sauté for 1-2 minutes until fragrant. Remove from heat and let it cool - this infused oil adds a beautiful depth and a fresh, herby lift to the hummus.
Add the chickpeas to a blender along with the yogurt, salt, lemon juice, and protein powder. Blend until the mixture becomes smooth and creamy, pausing to scrape down the sides as needed to ensure everything incorporates evenly.
Transfer the protein‑rich hummus to a serving bowl. Just before serving, spoon the garlic and mint‑infused olive oil over the top for extra richness, aroma, and flavour.
Serve fresh or chill before serving for a thicker texture.
Variations
To make it a spicy version, drizzle a little Schezwan sauce or homemade chili oil over the hummus just before serving.
Top up hummus with roasted nuts or seeds like hemp, sunflower, flax, and pumpkin for extra crunchiness.
Storage
Store the hummus in an airtight container and refrigerate for up to 5 days. The garlic-mint infused oil on top helps keep it moist and flavourful. If the hummus thickens in the fridge, simply stir in a splash of cold water, olive oil, or a spoonful of yogurt.
For longer storage, you can freeze the hummus (without the infused oil topping) for up to 2 months. Thaw it in the fridge overnight and whisk in a little water or lemon juice to refresh it before serving.
How to serve garlic hummus?
With warm pita bread or pita chips.
With veggie sticks and air-fried carrots and potatoes.
Spread on toast or sourdough.
In wraps with grilled chicken, prawns, or tofu.
As a base layer in grain bowls, such as a quinoa paneer bowl.
Alongside salads as a creamy, protein-rich dip.
Tips
Choose the no‑sodium variety of store‑bought canned chickpeas for better control over seasoning.
Add the yogurt in small portions to adjust the thickness and keep the hummus creamy.
A drizzle of olive oil enhances both the taste and aroma; don't skip this step.
More High-Protein Recipes
Looking for other recipes like this? Try these:
🧾Recipe
High-Protein Hummus with Mint and Garlic Flavor
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Equipment
- Blender
Ingredients
- 400 g White Chickpeas
- ⅓ cup Greek yogurt
- 30 g Protein powder vanilla flavor (4 tablespoons)
- 1 tablespoon Olive oil extra virgin
- 1 tablespoon Butter
- 4-5 cloves Garlic
- 1 teaspoon Mint leaves dried
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
- If using dried chickpeas, soak them overnight, then boil until completely soft and tender. If using canned chickpeas, drain and rinse well. They're ready to use and perfect for quick hummus.
- Heat olive oil and butter in a small pan over low heat. Add the garlic and dried mint leaves, then gently sauté for 1-2 minutes until fragrant. Remove from heat and let it cool
- Blend the chickpeas, yogurt, salt, lemon juice, and protein powder into a smooth paste. Transfer it to a bowl.
- Just before serving, spoon the garlic and mint‑infused olive oil over the top for extra richness, aroma, and flavour.
- Refrigerate the garlic and mint-infused high-protein hummus and serve when required.
Video
Notes
Nutrition
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