Try this high-protein hummus recipe, a twist to the classic chickpea dip with a flavor of garlic and mint- that’s so tempting, and you will crave more!! This hummus is high in protein, calcium, fiber, and minerals. Worth a try!
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Hummus is a Middle Eastern dip made from chickpeas and tahini (a paste made from ground sesame seeds). It is a well-known dish in Mediterranean and Middle Eastern cuisine and is also enjoyed in many other parts of the world as a dip or spread.
This hummus rich-in protein recipe is a modified version of the traditional chickpea dip in which I use thick yogurt instead of tahini. Also, to make it more protein-rich, I use vanilla-flavored protein powder. The taste of vanilla protein powder is off, so I add an extra-virgin olive oil flavored with garlic and mint that makes this protein-rich hummus so flavorful and yummy that it tastes out of this world; It will hook you after one taste.
Making this high-protein hummus without preservatives at home is so satisfying and economical. So why not try!!
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Reasons to 💖protein hummus
- High source of protein, calcium, and fiber.
- Low in calories.
- It is not a thick consistency like store-bought hummus, so easy to use.
- Quick and easy recipe.
- No tahini, so do not fear its bitter taste.
- No raw garlicky flavor.
- Economical.
- It is so satisfying with garlic and mint flavor in it.
Ingredients
To make a protein-high hummus recipe, you need the following items:
- Chickpeas - Use a store-bought can of chickpeas or raw chickpeas.
- If you use raw chickpeas, follow these steps to cook them:
- Soak chickpeas overnight.
- Boil them in a pressure cooker for half an hour on low heat. Add double a cup of water (to chickpeas) and a teaspoon of salt while boiling.
- Yogurt - Thick yogurt or Greek yogurt works best for the recipe. It adds creaminess to the hummus.
- Lemon juice - Squeeze fresh lemon juice to give this high-protein hummus a tangy dash of flavour.
- Olive oil - Use extra-virgin olive oil for low-calorie hummus dip.
- Butter - Optional, but it gives a rich flavour to the dip.
- Garlic - Grated. Use a fresh one for the best results.
- Protein powder - I use a vanilla-flavoured protein powder with fibre in it. Use whatever protein powder you have.
- Salt
- Mint - Dried mint leaves give this dip a unique, refreshing flavour.
See the recipe card for quantities.
How to make high protein hummus?
For the full recipe, check out the video below.
- To prepare protein-rich hummus dip, you need cooked chickpeas. If you use store-bought chickpeas, skip this step and proceed to step 2.
- Boil the overnight soaked chickpeas using a pressure cooker. Add a pinch of salt while boiling. Let it cool down.
- Add olive oil and butter to a frying pan. Fry raw garlic and dried crushed mint leaves for 2 minutes on low heat.
- Let it cool for 5 minutes (Image below).
- Once the chickpeas cool down, combine the chickpeas, yogurt, salt, lemon juice, and protein powder in a blender jar.
- Blend to a smooth paste. Transfer it to a bowl.
- Pour the flavored olive oil over it.
Store it in the fridge. Serve this hummus high in protein whenever required.
Variations
- Add chili pepper flakes to make it a spicy dip.
- Top up hummus with roasted nuts or seeds like, hemp, sunflower, flax, and pumpkin for extra crunchiness.
- You can also use cooked quinoa and lentils instead of protein powder for an added source of protein.
How to serve hummus?
- Dip for bread, crackers, parathas, vegetables, and grilled meat.
- Spread for bread, pizzas, sandwiches, wraps, sliders, burgers, etc.,
- Garnish for salads, soups, or lentils.
- Marinade for grilled or baked vegetables and meat.
- Topping on a flatbread, baked veggies, grilled meat, and fish.
Storage
- Store this protein-rich hummus in the fridge only.
- Freezing this dip is not recommended.
How much protein per serving?
A lot of this high-protein hummus contains about 52 g of protein.
The recipe yields about 02 servings equivalent to 26 grams of protein per serving.
Note:
This hummus dip is not as thick as the store-bought one. I don’t mind this, as I know it will get thicker in a few hours because the chickpeas tend to swell with time. But if you don’t want your hummus dip to be like mine, please add yogurt in a small quantity first and then add (if required) according to your preferred consistency.
Tips
- Use no sodium chickpeas if you use a store-bought can of chickpeas.
- Add yogurt in small portions to have a thicker consistency.
- Not to worry, if your hummus comes out thicker. Use chickpea water to dilute it.
- Store it in the fridge. Serve it whenever required.
- Refrigerate it until you use it.
- Drizzling olive oil enhances its taste and flavor. So, please do not skip this step.
……Before you go ……………
And if you try this high-protein hummus recipe, please share your views and let me know what you think! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes to let me know how it goes!
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Recipe
High Protein Hummus Recipe
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Equipment
- Blender/ Food processor
Ingredients
- 400 g Chickpeas boiled (2 cups)
- ⅓ cup Thick yogurt / Greek yogurt
- 30 g Protein powder vanilla flavor (4 tablespoons)
- 1 tablespoon Olive oil extra virgin
- 1 tablespoon Butter
- 2 cloves Garlic
- Mint leaves dried
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
- Fry garlic and mint leaves in oil and butter for 1-2 minutes on low heat. Keep it aside.
- Blend boiled chickpeas, yogurt, salt, lemon juice, and protein powder into a smooth paste. Transfer it to a bowl.
- Pour olive oil flavoured with garlic and mint over it.
- Refrigerate it and serve when required.
Video
Notes
- Use no sodium chickpeas if you use a store-bought can of chickpeas.
- Add yogurt in small portions to have a thicker consistency.
- Use boiled chickpea water to dilute the hummus if it gets thicker
- Refrigerate it until you use it
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Nutrition
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