This creamy, healthy hummus dip will satisfy your cravings. Curry paste gives it an extra kick of flavor.
It's starting already. You know what I'm talking about - the holiday treats. In our house, that means Nutella Fudge, Dulce de Leche No-Bake Cookies and Peppermint & Chocolate Chip Meringue Cookies. But I've found a way to contend with the little rascals without emerging from the holidays looking as though I sucked on a helium canister hose.
I'm trying a little bit of reverse psychology. Instead of telling myself what I shouldn't eat, I'm telling myself what I can eat. A little bell went off in my head when Bethne, the instructor of the strength-training class I attend two times per week, offered all of us a challenge. Listed on the sheet, amongst other things were: 1) eat a big salad at least one time per day, 2) eat at least two fresh fruits each day and 3) eat beans every day (that's where this hummus comes in).
When I follow these guidelines each day, I fill up on fiber and lean protein, and often lose the craving for the junk. But if I still want a piece of Nutella fudge at the end of the day, then then fudge it will be!
When I get the munchies in the middle of the afternoon, this hummus, along with some whole wheat crackers or raw veggies, takes off the edge. There is always a bottle of curry paste in my fridge because it's one of the main ingredients in my Mum's Chicken & Potato Curry. It can be found in the international food aisle of most supermarkets.
The recipe:
In the bowl of a food processor or heavy-duty blender, combine all of the ingredients.
Puree until smooth, scraping down the sides as needed.
Transfer to a serving bowl, and serve with crackers and/or fresh raw vegetables.
Other healthy snacks options:
Greek Chicken Pinwheel Sandwiches
Creamy White Bean Dip with Parmesan Cheese & Sage
Printable Recipe
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Creamy Curry Hummus Recipe: A Healthy Snack
Ingredients
- 1 14 ounce can chickpeas (garbanzo beans), drained and rinsed
- 2 ½ teaspoons mild curry paste such as Patak's
- ¼ cup extra-virgin olive oil
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- pinch of cayenne pepper to taste
Instructions
- In the bowl of a food processor or heavy-duty blender, combine all of the ingredients.
- Puree until smooth, scraping down the sides as needed.
- Transfer to a serving bowl, and serve with crackers and/or fresh raw vegetables.
Nutrition
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RiX
Yogurt or Sour Cream is often used as a side with these curry paste dishes. It helps with the spice. Blend or stir in a tablespoon at the end.
Or, if you prefer, top the Hummus with the same amount - and sprinkle with the Cayenne Pepper and Lemon Juice. Either way It will help bulk up the recipe and is healthy too! It's just like Chana Dhal!
Carla @ Carlas Confections
I really love hummus! That little wrap with all those fresh veggies and the hummus looks so amazing! I am having a hard time pulling myself away from the sweets right now... but I really need to! This looks like an awesome healthy and tasty option. Thanks for the link up too! You are too sweet 🙂
Lail | With A Spin
I love hummus and often make at home. Never tried with curry flavor. What a new twist!
Stephane
Dear Dara,
I came to your blog from twiter and wanted to tell you how wonderful it is! The pictures, the recipes, the great ideas... I am so glad I found you:0)
Gaby
Love this idea for hummus! And I hear ya - I'm trying to curb myself away from the sugar this season. Hummus is totes the perfect answer for that!
Loretta | A Finn In The Kitchen
I've figured out that I need to set some sort of guidelines for myself during this time of year. This year, I've been eating a green smoothie with my eggs for breakfast, which really helps me fill up and get 2 servings of veggies and 2 of fruits almost before my feet hit the floor. That way, even if things get derailed later in the day, I know it started right!
Love the hummus recipe!