Creamy protein hummus with hemp seeds

Creamy protein hummus with hemp seeds: a silky hummus made from chickpeas, tahini, lemon and olive oil – nutty, fresh and pleasantly filling.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 180 kcal per serving
• Protein: 9 g
• Fat: 10 g
• Carbs: 14 g

Ingredients

• 1 tin of chickpeas (400g)
• 3 tbsp tahini
• 3 tbsp hulled hemp seeds
• 1 unwaxed lemon
• 2 cloves of garlic
• 3 tbsp olive oil
• 50 ml ice-cold water
• 1 tsp ground cumin
• 1 pinch of sea salt
• 1 pinch of sweet paprika

Method

You’ll need: blender · mixing bowl · sieve

1. Tip the chickpeas into a sieve, rinse thoroughly under cold water and drain well.
2. Briefly blitz the lemon juice with the garlic in a blender or food processor until fine. This takes some of the sharpness out of the garlic and rounds off the flavour.
3. Add the tahini and olive oil and blend until creamy. Then work in the chickpeas, hemp seeds, cumin and sea salt.
4. While blending, gradually add the ice-cold water until the hummus is smooth and light. For a really fine texture, blend a little longer.
5. Taste and, if needed, balance with a little more lemon, salt or cumin.
6. Spoon into a shallow bowl and serve with paprika, a few hemp seeds and a drizzle of olive oil.

Good to know

Hummus like this rarely lasts long in the fridge. It's creamy and well-rounded, with a bit more substance than the classic version.

Swaps

Hemp seeds → hulled pumpkin seeds (more protein and magnesium); tahini → white almond butter (milder flavour, vitamin E); olive oil → avocado oil (similar amount of unsaturated fats); lemon → lime (fresh acidity, slightly different flavour)

Allergens

Contains sesame, and may contain tree nuts depending on the swap you choose. For children, serve it mild with less garlic; during pregnancy it's no concern with good kitchen hygiene, as long as all the ingredients are fresh.

Dairy-free recipes