High-protein hummus
This High Protein Hummus blends chickpeas with cottage cheese for a creamy, satisfying dip, topped with spiced ground meat for extra flavor and protein.
Servings: 4
Ingredients
For the Hummus:
Spiced Ground Chicken or Lamb:
- ½ pound ground chicken or lamb
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon optional, especially nice with lamb
- salt and black pepper to taste
- Optional garnish: toasted almond nuts chopped parsley, a pinch of chili flakes
Instructions
- Hummus: Start by draining and rinsing the chickpeas. For extra creamy hummus, you can remove the skins—but it’s totally optional.
- Add the chickpeas to a food processor along with the cottage cheese, tahini, lemon juice, garlic, cumin, and salt. Toss in a couple of ice cubes (this helps make it extra smooth).
- Blend for 3–4 minutes, stopping to scrape down the sides as needed, until the hummus is silky and well combined. Transfer to a bowl.
- Spiced meat: Heat the olive oil in a skillet over medium heat. Add the chicken, garlic, and sprinkle in the cumin, paprika, cinnamon (if using), salt, and pepper.
- Cook until the meat is browned and fully cooked through, about 7–8 minutes.
- Serving: Spoon the cooked meat over the hummus. Drizzle with a little olive oil. Garnish with parsley, almond nuts, or a sprinkle of chili flakes if desired.
- Serve with warm pita, flatbread, or crunchy veggies.
Video
Notes
Store the hummus and meat separately in airtight containers in the fridge (hummus keeps 4-5 days, meat 3–4 days, reheating before serving), and note that freezing isn’t ideal due to the dairy but can work if needed.
Nutrition
Calories: 263kcal | Carbohydrates: 7g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 58mg | Sodium: 498mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg