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High protein hummus with butternut squash will be your next favorite dip to share this summer and fall season! This recipe for hummus with protein is a more satisfying and versatile tasty dip for all to enjoy!
I received free samples of Naked Pea protein and Naked Sleep supplements mentioned in this post. I was compensated for this blog post. My views on this product are my own.
Hummus with Protein
Hummus is a year-round staple in our house, anyone else? This dip is outstanding for its versatility in meals, but what about its protein content? And we all know legumes are a delicious and heart-healthy protein staple but in the form of hummus, the protein amount is somewhat lacking. For most servings, we are usually having about 1-2 tablespoons. In a traditional hummus recipe, only about 1-2 grams of protein. And if you are like me, maybe the two tablespoons are sparse. Even having a ¼ cup with your favorite veggies or pita bread only gives you about 4-5 grams of protein (not terrible).
So if you are someone interested in getting adequate protein in your meals, then this protein hummus recipe might be calling your name! Being married to a vegetarian ultra runner, sneaking in protein is key in our house. For this recipe, I used Naked Pea protein powder. I am a fan of the ingredients in their protein powder line, especially for my clients who suffer from dairy or soy allergies. Using two scoops in this recipe provides twice the amount of protein per serving than your traditional hummus version.
Interested in hearing more about adequate protein and getting it in your daily meal routine? Feel free to reach out to me for a consultation! I enjoy working with private clients in addition to my full-time clinical position and food blogging!
Butternut Squash season is here!
Butternut squash added to this protein hummus recipe in addition to warm spices, such as cinnamon and nutmeg, makes it perfect for fall! Serve with a warm pita or even top it on your favorite protein for a tastier meal!
Also, if the roasting portion is too time-consuming (that's you busy parents!) then replace the cubed squash with 1 cup pureed butternut squash (half of a 15-ounce can).
And if you are not a garbanzo bean fan then you can even try it with cannellini beans!
Lastly, to make my life easier, I always have my Cuisinart food processor readily available. The one I use is the 12-cup Cuisinart Food Processor, furthermore, a high-powered food blender should also do the trick if you don't have a food processor.
Besides vitamin A and dietary fiber, the addition of magnesium and potassium in butternut squash could even benefit your sleep! With shorter days and cozy nights ahead, our sleep patterns may change, and sleep in our household is very important! With two toddlers and some recent medical issues at home, sleep can be a struggle; Naked Nutrition also makes a sleep supplement called Sleep Aid. If interested, always consult your medical professional first.
I truly hope you enjoy this hummus recipe in good company this fall season! Meals are to be enjoyed with those you love! Wishing you a very happy, healthy, and fabulous fall!
High Protein Hummus with Butternut Squash
This high protein hummus includes delicious butternut squash to enjoy for the summer and fall season! Add in your favorite unflavored protein powder for a satisfying and tasty dip!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Appetizer
Ingredients
2 cups butternut squash peeled and cubed*
1 15 ounce can low sodium chickpeas
2 scoops (¼ cup) protein powder, I used Naked Pea Protein
3 cloves garlic, peeled and chopped
⅓ cup tahini
Juice of 1 lemon
½ cup extra virgin olive oil, 2 T reserved for roasting squash
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon ground smoked paprika
1 teaspoon ground cumin
Instructions
For roasting the squash, preheat oven to 400 degrees Fahrenheit. Transfer cubed squash onto a baking sheet lined with foil or parchment paper. Toss with 2 tablespoons olive oil. Roast for 30-35 minutes or browning. Set aside to cool.
Once the squash is ready, transfer the squash and remaining ingredients into a large food processor. Pulse until fully blended. Add an additional tablespoon at a time of olive oil if needed to reach your desired level of consistency.
Serve with your favorite vegetables or pita. Top on your favorite protein or add to a salad!
Notes
*If you prefer to substitute canned butternut squash for the cubed squash, skip the roasting portion. Use one cup (or half of a 15-ounce can) of butternut squash puree and add it directly to the large food processor with the remaining ingredients.
Save the liquid from the canned chickpeas (aquafaba) for this recipe! It makes an excellent thickener!
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