Creamy High-Protein Hummus

Name: Creamy High-Protein Hummus
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 250 g chickpeas (dried, soaked overnight and boiled until tender (or 2 × 400g cans drained and rinsed)); 0.5 cup Greek yogurt (full-fat, thick); 3 tbsp tahini (well-stirred); 3 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, peeled); 3 pcs ice cube (for extra fluffiness); 2 tbsp olive oil (extra virgin, plus extra for drizzling); 1 pinch salt; 1 pinch cumin powder; 1 pinch smoked paprika (for garnish); 2 tbsp water (ice-cold, adjust for consistency)

RATING

0.0/5

TASTE SCORE

8/10

Ultra-smooth, velvety hummus whipped with Greek yogurt for an extra protein boost. This Mediterranean classic gets a creamy makeover — nutty chickpeas blend with tahini, lemon, and garlic into a dip that's as fluffy as it is satisfying. Ready in 10 minutes flat, it's the perfect post-workout snack or crowd-pleasing appetizer.

PREP

10m

COOK

SERVES

1 CUP

393 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Prep the chickpeas for extra smoothness.
If using boiled chickpeas, pinch and slip off the thin skins — this takes a couple of minutes but makes the hummus noticeably silkier. Reserve a tablespoon of whole chickpeas for garnish.
TIPRubbing the chickpeas between your hands under running water loosens the skins quickly.
mix · ~1 min
Blend the tahini, lemon juice, and garlic first.
1.Add tahini and lemon juice to the food processor.
2.Blend for 30 seconds until the mixture thickens and lightens in color.
3.Add peeled garlic cloves and blend another 30 seconds until smooth.
mix · ~1 min
Add the Greek yogurt and olive oil.
Scrape in the Greek yogurt and drizzle in the olive oil. Blend until fully incorporated and the mixture looks pale and fluffy.
mix · ~4 min
Blend in the chickpeas, cumin, and salt.
1.Add the skinned chickpeas, cumin powder, and salt to the processor.
2.Drop in the ice cubes and add 2 tablespoons of ice-cold water.
3.Blend for 3-4 minutes, scraping down the sides as needed, until exceptionally smooth and creamy.
TIPIce cubes whip air into the hummus, giving it that light, mousse-like texture.
mix · ~1 min
Check consistency and adjust.
If the hummus is thicker than you'd like, blend in an extra tablespoon of ice-cold water at a time. Taste and add another pinch of salt or a squeeze of lemon if needed.
assemble · ~1 min
Plate and garnish.
1.Spoon the hummus into a shallow serving bowl.
2.Use the back of a spoon to create swirls and a well in the center.
3.Drizzle generously with extra virgin olive oil.
4.Sprinkle smoked paprika and scatter reserved whole chickpeas on top.
serve
Serve with warm pita bread, crunchy vegetables, or as a spread.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the silkiest hummus, take 2 minutes to slip the skins off the chickpeas—it removes the fibrous outer layer.
2
Blend the tahini and lemon juice first until it turns pale and thick; this emulsifies the sesame paste for a creamy base.
3
Drop in 3 ice cubes while blending—they whip air into the hummus, giving it a light, mousse-like texture.
4
Use ice-cold water (not tap) when adjusting consistency; cold liquid helps maintain the fluffy whipped structure.
5
Let the hummus rest for 10 minutes before serving—the flavours meld and the texture settles into velvety perfection.
6
Reserve a few whole chickpeas for garnish and drizzle extra olive oil right before serving to add fresh richness.

RECIPE VARIATIONS