This high protein hummus is made with cottage cheese for a healthier, creamy, protein-packed dip. It’s a delicious and easy-to-make appetiser or snack made with just 6 ingredients.
Hummus is naturally rich in plant-based protein, fiber, and healthy fats. But adding cottage cheese boosts the protein content, making it even more nutritious and oh-so-delicious! Just one cup of cottage cheese adds a whopping 30 grams of protein while still being relatively low in calories, ensuring you stay fuller for longer.
This creamy, high-protein hummus isn’t just a delicious snack; it’s a versatile option for any occasion. Whether craving a healthy midday nibble, appetiser, or a way to elevate your sandwich spread, this hummus has got you covered. It’s also a great option for pre and post-workout snacks. It tastes just like the original or even better!
Ingredients you’ll need:
All you need to make this protein hummus recipe are 6 simple ingredients:
- Chickpeas: The main ingredient for all hummus recipes! Make sure to reserve the liquid that comes in the can.
- Cottage cheese: Unconventional but adds creaminess and boosts the protein, B12 and calcium.
- Lemon juice: Provides a zesty, balancing backdrop.
- Tahini: the key ingredient in hummus for its classic flavour and smooth, creamy texture. Essential for the classic hummus base.
- Garlic: Use fresh for a robust garlic kick, or roasted for a milder flavour.
- Salt: Enhances the taste and texture.
- Cumin: Adds a warming, smoky dimension to the flavour profile.
- Optional garnishes: I served mine with fresh coriander (cilantro), za’atar spice and extra olive oil.
Complete list of ingredients and amounts is located on the recipe card below.
How to make high-protein hummus
You can make your hummus in either a food processor or a high-powered blender.
Add to the blender: Add the rinsed chickpeas to your blender along with the cottage cheese, tahini, lemon juice, garlic, salt, and cumin. Use a high-speed blender or food processor.
Blend: Turn your blender on high and blend until the mixture is smooth and creamy. Scrape the sides of the container to incorporate any unmixed chunks. Taste it and add more seasoning if necessary. If you’d like a thinner consistency, slowly add ¼ cup of cold water until it reaches your desired consistency.
- No cottage cheese: To keep the protein high, use Greek yogurt instead.
- Make it spicy: Add in or top with some cayenne pepper, chilli powder, red pepper flakes, chilli sauce, or a dash of harissa paste.
- Add roasted vegetables: Puree the ingredients with cooled, roasted vegetables like cauliflower, carrot, red peppers, onion, and eggplant for a boost of fibre and flavour.
- Pesto hummus: Swirl in your favourite store-bought or homemade pesto.
- Fresh herbs: Add fresh herbs like parsley, cilantro, basil, or chives to the hummus mixture, or sprinkle them on top before serving.
- As a spread: It’s the perfect thick, creamy sauce for sandwiches, pita bread, toast, and burgers.
- On a platter: Spread it on a serving platter and top with roasted vegetables, grilled meats, fish, and seafood.
- Salad dressing: Blend in a splash of water, a little at a time, until the hummus reaches a thin vinaigrette-like consistency. Serve it with salads like this Vegan Summertime Couscous Salad, Beetroot Feta Walnut Salad or this Jerusalem Salad.
- As a dip: Serve with veggie sticks, crackers, rice cakes, or seed crackers.
How to store
This high protein hummus will keep in the fridge for about 1 week in an airtight container. I recommend drizzling a thin layer of olive oil over the top before sealing the container to keep it fresh.
For dairy-free protein hummus, consider adding non-dairy Greek yogurt, nutritional yeast, edamame, hemp seeds, or unflavoured plant based protein powder.
To make hummus without tahini, you can skip it and use the liquid from canned chickpeas for creaminess. Alternatively, you can substitute tahini with almond, cashew, or peanut butter for a different but equally delicious flavour.
To make hummus with dried chickpeas, soak them in boiling water for 20-30 minutes and simmer until soft, which takes about 40-50 minutes.
Other dip recipes
If you try this high protein hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This high protein hummus is made with cottage cheese for healthier, creamy protein-packed dip. It’s a delicious and easy to make appetiser or snack made with just 6 ingredients.
- 1 can chickpeas, rinsed
- 1 cup cottage cheese
- 1/4 cup tahini
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Optional: coriander (cilantro), zataar, olive oil to garnish
- Add the rinsed chickpeas to your blender along with the cottage cheese, tahini, lemon juice, garlic, salt, and cumin. Use a high-speed blender or food processor.
- Turn your blender on high and blend until the mixture is smooth and creamy. Scrape the sides of the container to incorporate any unmixed chunks. Taste it and add more seasoning if necessary. If you’d like a thinner consistency, slowly add ¼ cup of cold water until it reaches your desired consistency.
- Garnish with coriander (cilantro), zataar and extra virgin olive oil. Enjoy!
Store in the fridge for up to 1 week in an airtight container. I recommend drizzling a thin layer of olive oil over the top before sealing the lid to keep it fresh.
- Serving Size: Serves 8
- Calories: 118
- Fat: 5.6g
- Saturated Fat: 1.2g
- Carbohydrates: 8g
- Fiber: 2.4g
- Protein: 7.9g
Keywords: high protein, hummus, dip, cottage cheese, chickpeas