Bright, zesty, and protein-packed – perfect for dipping veggies, spreading on sandwiches, or adding to bowls!
I don’t know about you, but I’m sick of opening a tasty looking recipe and having to scroll through a bunch of bulls*** to get to the actual recipe and ingredients, so here I promise to keep it simple.
The truth is, we are all probably eating less protein than our bodies need. I’m here to provide easy switches to delicious recipes so we can incorporate more protein into our diets without compromising our favorite foods or their taste.
Now hear me out!!! – The secret to smooth homemade hummus is pinching each chickpea between your fingers to remove the outer skin. It is an optional step, but it is the key step to making your hummus extra smooth. It’s laborious, but the best foods are a labor of love!
Ingredients:
- 1 can (15 oz) chickpeas/garbanzo beans, drained and rinsed
- 2-3 tbsp of olive oil
- 3-4 tbsp of freshly squeezed lemon juice (or more – to taste! I like mine extra lemony)
- 1-2 cloves of minced garlic (or garlic powder)
- 2-3 tbsp of water or chickpea liquid
- Salt to taste
Instructions:
- Using a high speed blender or food processor, blend peeled chickpeas.
- Add liquids – olive oil, lemon juice, water/chickpea liquid, and salt. Blend until smooth.
- Taste and adjust – add more lemon juice or salt for extra brightness
- Serve! Optional – drizzle with olive oil or hot honey, or sprinkle with parsley.
Tips and Variations:
- Extra protein – stir in a scoop of unflavored collagen protein powder
- Lemony boost – add lemon zest
- Like it spicy? – add smoked paprika, cayenne, or roasted red peppers
- Keep in an airtight container in the fridge for up to 5 days.
Nutritional Information (whole batch)
Protein – 27g
Calories – 735kcal
Carbs – 48g
Fat – 55.5g
Disclosure: This document may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you.
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