This high protein hummus is perfect if you’re looking for ways to boost your intake of plant-based protein. This creamy, flavorful hummus is quick and easy to make.
Ingredients and substitutions
I prefer to use canned chickpeas when making this hummus recipe, but you can use cooked, dried chickpeas if you prefer. If using canned, be sure to rinse and drain the chickpeas before adding them to the food processor or blender.
Tahini is a paste made from ground sesame seeds. It adds richness and flavor to this hummus.
Silken tofu (or soft tofu) gives this hummus a big protein boost. It’s definitely not traditional, but works perfectly to add creaminess and plant-based protein to this dish.
Ground cumin adds a warm, earthy flavor to this hummus. You can omit it if necessary, but I do recommend including it if possible. It’s traditionally included in hummus and adds a lovely flavor.
The acidity of fresh lemon juice complements the creaminess of the other ingredients in this hummus. I don’t recommend substituting bottled lemon juice because you can really taste the difference.
How to make it
Add the cooked chickpeas, tofu, lemon juice, tahini, salt, and cumin to a food processor or blender.
Blend until smooth, scraping down the sides of the food processor or blender if necessary.
Optional garnishes
I like to garnish this hummus with a drizzle of extra virgin olive oil, a sprinkle of smoked paprika, and some chopped fresh parsley.
Storage
Store this high protein hummus in an airtight container in the fridge for up to five days.
More high protein recipes to try
- This protein-rich chocolate mousse is rich and delicious.
- These pea protein powder cookies are packed with plant-based protein.
High Protein Hummus
Equipment
- Food processor or blender.
Ingredients
- 1 1/2 cups cooked chickpeas (if using canned, be sure to rinse and drain them)
- 10.5 ounces silken tofu or soft tofu (300g)
- 1/4 cup tahini
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- Optional garnishes: chopped parsley, a drizzle of extra virgin olive oil, smoked paprika, or cayenne pepper
Instructions
- Add the cooked chickpeas, tofu, lemon juice, tahini, salt, and cumin to a food processor or blender.
- Blend until smooth, scraping down the sides of the food processor or blender if necessary.
- Serve immediately or store in an airtight container in the fridge for up to five days.
Notes
- This hummus is delicious served with raw vegetables, crackers, or used as a spread in sandwiches or wraps.
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