This High-Protein Hummus With Cottage Cheese is creamy, smooth, filling, and packed with protein.
Blending cottage cheese into traditional hummus gives it an extra boost without changing the classic hummus flavor too much.
It’s great as a dip, spread, or healthy snack, and it comes together in just a few minutes.
Why I Love This Recipe
The first time I added cottage cheese to hummus, I expected it to taste completely different. It didn’t. The hummus stayed creamy, rich, and flavorful, but it became much more filling. Now it’s one of my favorite meal-prep recipes because it takes only a few minutes and keeps me satisfied for hours.
What I love most is how simple it is. Everything goes into one food processor, and the result is smooth, fresh hummus with extra protein.
Why I keep making it:
- High in protein compared to traditional hummus
- Ready in about 10 minutes
- Great for meal prep
- Smooth and creamy texture
- Uses simple ingredients
- Works as a dip, spread, or snack
- Easy to customize with different flavors
Recipe Information
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
What You’ll Need
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cottage cheese
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 to 4 tablespoons water, as needed
Pro Tips
- Blend longer than you think. Extra blending makes hummus much smoother.
- Start with 2 tablespoons water and add more only if needed.
- Scrape down the sides of the processor halfway through blending.
- Chill for 30 minutes before serving if you like a thicker texture.
- Taste before serving and add extra lemon juice or salt if needed.
Tools Required
- Food processor or high-powered blender
- Measuring cups
- Measuring spoons
- Rubber spatula
- Serving bowl
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese.
- Add roasted red peppers for a smoky flavor.
- Add extra garlic for more bite.
- Stir in chopped fresh parsley.
- Add a pinch of smoked paprika.
- Use lime juice instead of lemon juice.
Make Ahead Tips
- Make up to 4 days ahead.
- Store in an airtight container in the refrigerator.
- Stir before serving if any liquid separates.
Why This Recipe Works (Quick Science)
Traditional hummus gets creaminess from chickpeas and tahini. Cottage cheese contains extra protein and moisture. When blended, the cottage cheese curds completely break down and mix with the chickpeas. The result is a smooth dip with a creamy texture and much more protein than regular hummus.
The lemon juice also helps brighten the flavors, while olive oil helps create a silky texture.
Recipe and Instructions
Step 1: Add the Ingredients
Add 1 can drained and rinsed chickpeas, 1 cup cottage cheese, 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 peeled garlic clove, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt to a food processor.
Step 2: Blend Until Smooth
Blend the ingredients for about 1 minute. Stop and scrape down the sides. Add 2 tablespoons water and blend again. If needed, add 1 to 2 more tablespoons water until the hummus becomes smooth and creamy.
Step 3: Check the Texture
Open the processor and check the hummus. It should be thick, creamy, and smooth. Taste and adjust seasoning if desired.
Step 4: Serve
Transfer the hummus to a round serving bowl. Smooth the top with a spoon and drizzle with a little olive oil if desired.
Common Mistakes
- Not draining the chickpeas well, which can make the hummus watery.
- Adding too much water at once.
- Not blending long enough.
- Forgetting to scrape down the sides of the processor.
- Using bottled lemon juice instead of fresh lemon juice.
What to Serve With
- Carrot sticks
- Cucumber slices
- Bell pepper strips
- Celery sticks
- Whole wheat pita bread
- Crackers
- Sandwich wraps
- Grilled chicken
- Turkey sandwiches
Macros Information
Approximate per serving:
- Calories: 125
- Protein: 8g
- Carbohydrates: 10g
- Fat: 6g
- Fiber: 3g
- Sugar: 2g
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir before serving if needed.
- Do not leave at room temperature for more than 2 hours.
- Freezing is possible, but the texture may become less creamy after thawing.
FAQ
Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works well and still provides plenty of protein.
Q: Can I make this without tahini?
A: Yes. The flavor will be different, but the hummus will still be tasty.
Q: Can I use a blender instead of a food processor?
A: Yes. You may need a little extra water to help everything blend.
Q: How long does it last in the refrigerator?
A: Up to 4 days when stored in an airtight container.
Q: Is this hummus high in protein?
A: Yes. The cottage cheese adds a significant amount of protein compared to traditional hummus.
Final Thoughts
This High-Protein Hummus With Cottage Cheese is one of the easiest ways to make a healthy snack more filling and satisfying. It has the creamy texture you expect from hummus, but with extra protein from the cottage cheese. Whether you use it for dipping vegetables, spreading on sandwiches, or adding to lunch bowls, it’s a simple recipe you’ll want to make again and again. If you try it, leave a comment and share how it turned out or any fun variations you made.