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Creamy High Protein Hummus

High Protein Hummus (5 Minute Recipe)

This ultra creamy high protein hummus packs 4g of protein per serving thanks to Greek yogurt and hemp seeds. It comes together in just 5 minutes in a blender, stays fresh for 10 days in the fridge, and tastes better than anything from the store.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6
Calories 124 kcal

Equipment

  • Blender or food processor
  • Rubber spatula
  • Measuring spoons
  • Airtight container (for storage)

Ingredients
  

For the Hummus:

  • 1 can 15 oz garbanzo beans (chickpeas), drained and rinsed
  • 1/4 cup olive oil extra virgin recommended
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 1/2 cup Greek yogurt plain, any fat percentage
  • 2 tbsp hemp seeds
  • 1 tbsp sesame seeds or 1 tbsp tahini
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt plus more to taste
  • 1-2 tbsp water to adjust consistency, as needed

Optional Add Ins:

  • 1-2 tsp hot sauce or 1 fresh jalapeño for spicy hummus
  • 2-3 jarred roasted red peppers for red pepper hummus
  • Handful fresh basil + 1 tbsp pine nuts for pesto hummus
  • 1/2 scoop unflavored protein powder for extra protein

Instructions
 

  • Add the lemon juice, olive oil, Greek yogurt, hemp seeds, and sesame seeds to a blender or food processor. Pulse 2-3 times to combine.
  • Add the drained and rinsed chickpeas, garlic powder, cumin, and salt to the blender.
  • Blend on high speed for 30-45 seconds, stopping once to scrape down the sides with a rubber spatula.
  • If the hummus is too thick, add 1 tablespoon of cold water and blend again. Repeat with a second tablespoon if needed. For a thinner consistency, add water 1 tablespoon at a time.
  • Taste and adjust seasonings. Add more salt, garlic powder, or lemon juice as desired. Blend again briefly.
  • Transfer to a bowl or airtight container. Drizzle with olive oil and sprinkle with paprika or extra sesame seeds if desired.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 10 days. Stir well before serving.
  • Freezing: Not recommended. The texture becomes grainy and oil separates upon thawing.
  • Make it Dairy Free / Vegan: Replace Greek yogurt with 1/4 cup additional olive oil + 2 tablespoons water, or use a plain dairy free yogurt.
  • Make it Spicy: Add 1-2 teaspoons of your favorite hot sauce, a pinch of cayenne pepper, or one fresh jalapeño (seeds removed) before blending.
  • Make it Roasted Red Pepper: Add 2-3 strips of jarred roasted red peppers before blending.
  • Make it Pesto: Add a handful of fresh basil and substitute the sesame seeds for 1 tablespoon of pine nuts.