Protein Hummus

Protein Packed Hummus:


2 cans of chick peas – drained.

1/4 cup of tahini.

Juice of 1/2 a large lemon.

1 minced clove of garlic.

1 tsp of ground cumin.

1 tbsp extra virgin olive oil.

1 cup of low fat, unsweetened greek yoghurt.

1 tsp salt.


Add extra greek yoghurt or a little water if the consistency is too thick.


Whizz it up in a food processor or with a hand held blender, pot it up and keep it in the fridge.

Sprinkle with paprika to serve.

This recipe is conservative on the flavour side, but it’s a good benchmark to then add more garlic, lemon etc. to your own taste. I find each batch is a little different but in my humble opinion, this delicious protein hummus tastes so much better than the store bought kind.

I think this really benefits from not being as oil heavy as standard hummus. Not that healthy fats like extra virgin olive oil are bad, on the contrary a little is very good for you, but using greek yoghurt instead gives it a lighter, fresher feel with all the delicious flavour of oil based hummus. Besides, the tahini and a little oil provide enough essential fats.

Greek yoghurt at 30% protein combined with the protein rich chick peas (also packed with fibre) will keep you satiated and satisfy hunger pangs. Great for snacking on with carrots or heaped on a baked sweet potato for a filling lunch. This protein hummus is also a great option for vegetarians and lower calorie for those trying to cut body fat.

ACE Fitness looks at The Greek Yoghurt Craze. Whilst standard unsweetened yoghurt will also work in this recipe, greek yoghurt delivers more protein.