As promised from yesterday’s post—here’s a creamy, protein-packed hummus swap that’s perfect in place of heavier dips. I whipped up a batch on Monday. Pro tip: start with less tahini, then adjust to your taste.
This one’s super affordable (under $3), takes just 5 minutes, and holds up great for on-the-go snacking. Enjoy!
Monica’s Hummus (Serves ~8, ¼ cup each)
1 can (15 oz) chickpeas, drained, rinsed (save 2 tbsp liquid)
2 tbsp tahini (to ¼ cup-you decide, start with less)
2 tbsp lemon juice (~½ lemon)
1 small garlic clove, minced (or ½ tsp powder)
2 tbsp olive oil
½ tsp cumin
¼ tsp salt
2-4 tbsp water (or chickpea liquid, creamy vibe)
smoked paprika (to sprinkle per serving)
Directions:
Blend everything (except paprika) in a good blender or food processor for 1 minute. Scrape down the sides, add a splash of water, and blend another 30 seconds. Taste and tweak—more lemon? Salt? Tahini?
To serve, top with a pinch of smoked paprika and a little drizzle of olive oil. Perfect with carrots, celery, or warm pita.
Total Per Serving (~¼ cup, 2 oz):
Calories: ~195 kcal
Protein: ~6.1g
Fiber: ~4.5g
This was my go-to road snack all week. Grab the recipe, try it out, and share your own twist over at Monica’s Place. Don’t forget to join Thrive Beat—it’s free!
What’s your favorite snack swap? Reply—I’d love to know!