Hummus is such a popular food choice….for good reason! Not only is it healthy, but it tastes good with just about anything, including veggies, whole grain crackers, pitas, tortillas…you name it. It even works as a spread for sandwiches or breakfast toast.
I always find myself wanting to make homemade hummus. However, I do not keep tahini around the house. When I’m in the mood to make it, I realize…meh…I don’t have tahini, so I’ll just add hummus to the grocery list instead. Then I sometimes forget to buy hummus!
With that being said, I was in a killer mood for hummus the other day. Of course I didn’t have tahini, so I did some research on the web and found a recipe that used Greek yogurt instead of tahini. To my surprise….it worked!
Not only did it work, but I realized after reading the nutrition label and calculating in my head that adding Greek yogurt in place of tahini boosts the protein amount, making it a more filling dip than it already is.
Of course, nothing beats the original hummus recipe, but if you don’t have tahini in the house, you can use this recipe instead.
Make it interesting and swap out ingredients…maybe toss in some beets, roasted red peppers, or even carrots. The market now has many different flavors of hummus, one of my favorites being Carrot Sriracha.
Make your own hummus recipe and drop a comment below to let us know which flavors you like best!
Protein Hummus
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ⅓ cup plain Greek yogurt
- ¼ cup olive oil
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 1 tsp sea salt
- ¼ tsp cayenne pepper
Instructions
- Place all ingredients in a blender or food processor. Blend together until smooth and creamy.
- Garnish with a drizzle of olive oil and fresh herbs if desired.