Clean up your snacking game with my cottage cheese salsa hummus – it’s high in protein and lower in fat and carbs than traditional hummus.

I still keep the traditional ingredient of chickpeas (aka garbanzo beans), but then I also add some reduced-fat cottage cheese which eliminates the need for olive oil or tahini. You get more protein and less fat, yet still lots of taste – thanks to the salsa of your choice.

Customize this hummus with your go-to salsa – it could be traditional salsa, salsa rojo, salsa verde, or whatever else tickles your tastebuds.

I used Gilly Loco Salsa (the Salsa Rojo) and their delicious tortilla chips that are non-GMO and cooked in coconut oil to be better for you.

Making this salsa hummus cottage cheese may be one of the easiest things you’ve ever done – there are only four ingredients and no cooking. You’ll want to put it in your “what to bring to the party or potluck” rotation this summer and all year long.

TIPS FOR MAKING COTTAGE CHEESE SALSA HUMMUS

1. I used reduced-fat cottage cheese, but you may substitute full-fat for an even richer outcome.
2. Again, use the salsa of your choice – mild, medium, hot, red, green, garlicky, you name it!
3. I find a smaller, personal-sized blender works best for this cottage cheese dip – I have used this inexpensive blender daily and it has held up! Adding the salsa as the first ingredient keeps everything mixing up well from the bottom of the blender. You may need to scrape down the sides a bit to ensure smoothness.
4. For the full salsa madness effect, add more on top. I made the circular pattern by dragging a spoon through the hummus to make a channel.
5. Cover leftovers and keep for up to 5 days in the fridge.
6. This cold cottage cheese dip is also delicious warm! Just pop in the microwave for a minute, stop to stir, and heat again as needed. Warmed up this salsa cottage cheese hummus also makes a protein-packed filling for quesadillas, burritos – or even tossed with pasta or stuffed into a baked potato.

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Salsa Cottage Cheese Hummus – Easy & Healthy

Prep Time

5 mins

Total Time

5 mins

 

Clean up your snacking game with Cottage Cheese Hummus– a creamy, protein-packed dip without added oil. Serve cold, drizzle with more salsa and enjoy with tortilla chips or veggie sticks. Also delicious heatedas a hot dip or hearty ingredient in a burrito bowl, pasta toss or stuffed in

Course: appetizers, Snack

Cuisine: high protein, Mediterranean, vegetarian

Keyword: cottage cheese, fish, black cod, sablefish, merken, spicy, tangerine, 20 minute, salsa

Servings: 6 servings

Calories: 85 kcal

Ingredients

• 1/2 cup salsa plus more for garnish, I used Gilly’s Loco Salsa Rosa
• 3/4 cup 2% cottage cheese can substitute full fat, but 0-fat not recommended
• 1 15- oz can cooked chickpeas drained and rinsed
• 2 tsp lemon or lime juice

Instructions

1. To blender, add salsa, cottage cheese, chickpeas and lemon/lime juice in that order (for best blending).
2. Blend for a minute or so, scraping down the sides with a spatula ass needed, until creamy and smooth.
3. Transfer mixture to a serving dish and smooth the top, making circular grooves to hold the salsa garnish. Use a spoon to drizzle on a couple more tablespoons of salsa.
4. Add any additional toppings, as desired, such as fresh herbs, seeds/nuts, olive oil, etc. Serve with Gilly’s Loco tortilla chips. May also use as a heated filling or sauce by microwaving for a few minutes and adding to burritos, quesadillas, or tossing with pasta, etc.

Recipe Notes

Makes 6 servings: 85 calories per serving, 2g fat, 7g net carb (4g fiber), 7g protein