High-Protein Hummus - Easy, Creamy Hummus with Hemp Seeds

Glorious high-protein hummus with an ultra-satisfying, velvety texture. PACKED with protein and fiber and ultra-easy to make.

Course Appetizer, Side Dish

Cuisine Middle Eastern

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 333kcal

Author Tajda Ferko

Ingredients

2 cans unsalted chickpeas standard 14 oz / 400g can
1 teaspoon baking soda
4 tablespoon hemp seeds
8 ice cubes tablespoon-sized ice cubes (or more as needed)
⅓ cup tahini
2 tablespoon extra-virgin olive oil
3 cloves garlic
2 teaspoon salt
2 tablespoon fresh lemon juice

US Cups - Metric

Instructions

Prepare the Chickpeas (optional). Drain and rinse the canned chickpeas. Add them to a saucepan with baking soda and cover with water about an inch.
2 cans unsalted chickpeas, 1 tsp baking soda
Boil the Chickpeas (optional). Bring to a boil, then lower the temperature and let simmer for 25-30 minutes until the chickpeas are very soft and easy to mash. Drain any remaining water or let it evaporate completely.
Blend the Base. Add the softened chickpeas and hemp seeds to the food processor. Blend until smooth.
4 tbsp hemp seeds
Add Ingredients & Blend Again. Add ice and blend until completely smooth. Then add the remaining ingredients (except olive oil) and blend again. Finish by slowly adding the olive oil while blending.
⅓ cup tahini, 2 tbsp extra-virgin olive oil, 3 cloves garlic, 2 tsp salt, 2 tbsp fresh lemon juice, 8 ice cubes

Notes

Tip 1 - Boil the Chickpeas: This extra step does take some time, but it will help you achieve that silky-smooth texture.

Tip 2 - Add Ice: Using ice instead of water is the key to an ultra-smooth homemade hummus.

Tip 3 - Taste and Adjust: This hummus comes out quite thick. Thin it out by adding a little bit more ice if desired. You can also adjust it by adding more salt, lemon juice, garlic, etc.

Using dried chickpeas? Soak 9 oz (250g) of chickpeas overnight, then drain and transfer them to a pot with water and 1- 2 teaspoon baking soda. Bring to a boil, then reduce the heat and simmer gently for 2 hours, or until the chickpeas are completely soft and easily mashable with a fork.

Nutrition