Creamy yet light, extremely satisfying, and delicious describes this Middle Eastern dish. Packed with tons of plant-based protein, this makes a terrific meal, appetizer, or snack! This simple Creamy High Protein Hummus Recipe has just a few steps involved, and you’ll never want to eat store bought hummus again.
What you need to make High Protein Hummus:
How to make High Protein Hummus:
PREFERRED METHOD: If time permits, our preferred method of making hummus is by using dry chickpeas and cooking them in a slow cooker. What you’ll need: 1/2 lb. dry chickpeas (1 1/4 cups) picked and rinsed, 1/4 teaspoon baking soda, 4 cups of water and if you have hard water, add a 1/4 teaspoon of kosher salt (to soften the water). Add all the above ingredients to the crock pot and cook for 4 hours on the high setting or 8 hours on low.
Hummus made with canned chickpeas (the quicker version-see below) will never really taste the same. We understand that not everyone has the time, but, this preferred way is easy, low maintenance and worth it because the chickpeas taste so much better and have none of the canned preservatives.
QUICKER VERSION: In a medium saucepan, add canned chickpeas (drained and rinsed), baking soda and enough water to cover the chickpeas by a few inches (about 3 cups) and bring to a boil. Reduce heat and cover pot, leaving the lid ajar to avoid an overspill. Let simmer for 15-20 minutes. The chickpeas would have puffed up and looks slightly mushy when they are done.
With either method you used to cook the chickpeas, the next step is to drain and rinse them. Make sure to save up to a 1/4 cup of the liquid (known as aquafaba) and a handful of chickpeas for garnishing.
MINCE IT: We’ll be using a food processor fitted with a steel blade to finish making the hummus. First, lets mince the garlic in the processor. Turn on the processor and let the blade run. Add the garlic down the feeder tube while the blade is running (alternative you can grate the garlic with a microplane grater, but we prefer this approach as it is faster).
COMBINE IT: Now its time to put everything together. Next, add in the drained chickpeas, tahini, 2 tablespoons aquafaba, cumin, salt and lemon juice. You may need to add a little more aquafaba, depending on the thickness of the hummus, but here we’re starting off with 2 tablespoons.
PUREE IT: Puree the mixture. While the food processor is still running add the reserved crushed ice down the feeder tube and continue to puree, scraping down the sides as you go. Run the processor for a few minutes to melt the ice and whip the chickpeas until it has a creamy fluffy texture. Taste and adjust seasoning – sometimes we’re in the mood for a little more lemon juice or an extra pinch of salt or cumin.
If available, garnish with sumac, which adds a tart tangy flavor, olive oil and the reserved chickpeas. If you prefer, paprika will work. Although, it has very little taste, it will add a bright sprinkling of color.
This homemade hummus can be enjoyed as a spread in a sandwich or as a dip with toasted pitas, veggies, or any crunchy snack.
1 dry chickpea equals 2 hydrated chickpeas, so the ratio is 2:1 (Dry:Hydrated). If a recipe calls for 8 ounces dry chickpeas use 16 ounces hydrated chickpeas.
1 cup of dry chickpeas makes a little under 7 cups of cooked chickpeas.
High Protein Hummus Recipe {Better than Store Bought}
Creamy yet light, extremely satisfying, and delicious describes this Middle Eastern dish. Packed with tons of plant-based protein, this makes a terrific meal, appetizer, or snack!
Ingredients
- 1 1/4 cups (1/2 lb) chickpeas, dried (or 2 15 oz canned chickpeas)
- 1/4 teaspoon baking soda
- 1 clove garlic
- 2 teaspoons kosher salt
- 1/3 cup tahini
- 2 1/2 tablespoons freshly squeezed lemon juice (1/2 of lemon)
- 1/4 cup aquafaba (liquid from the chickpeas)
- 1/2 teaspoon cumin
- 1/4 cup crushed ice, reserved in the freezer until ready to use
- 1 tablespoon olive oil (optional)
- pinch of sumac or paprika
Instructions
Using Dry Chickpeas: Add 1/2 lb. dry chickpeas (1 1/4 cups) picked and rinsed, 1/4 teaspoon baking soda, 4 cups of water and if you have hard water, add a 1/4 teaspoon of kosher salt (to soften the water) to the crock pot and cook for 4 hours on the high setting or 8 hours on low.
Using Canned Chickpeas: In a medium saucepan, add canned chickpeas (drained and rinsed), baking soda and enough water to cover the chickpeas by a few inches (about 3 cups) and bring to a boil. Reduce heat and cover pot, leaving the lid ajar to avoid an overspill. Let simmer for 15-20 minutes.
- Drain and rinse the chickpeas. Make sure to save up to a 1/4 cup of the liquid (known as aquafaba) and a handful of chickpeas for garnishing.
- Mince the garlic in the food processor by adding the garlic down the feeder tube while the blade is running. Add in the drained chickpeas, tahini, 2 tablespoons aquafaba, cumin, salt and lemon juice.
- While the food processor is still running add the reserved crushed ice down the feeder tube and continue to puree, scraping down the sides as you go. Run the processor for a few minutes to melt the ice and whip the chickpeas into a creamy fluffy texture. Taste to adjust seasoning.
Garnish with sumac or paprika, the reserved chickpeas and a drizzle of olive oil.