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 Chocolate & Peppermint Wedding 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
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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Holly
This looks great and I need that same encouragement to eat healthy snacks before Nutella goodies! I was lucky enough to use some hotel points to "buy" a Vitamix. It arrives this Friday and hummus is on the top of the list of recipes to try out. Can't wait!
claire @ the realistic nutritionist
Coolest idea EVER. Curry and hummus??
Laura (Tutti Dolci)
I eat hummus almost daily with my lunch - I love the curry addition!
Elizabeth@ Food Ramblings
delish-- i heart hummus but have never made my own before...
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Rachel (Two Healthy Plates)
This sounds great! One of my favorite restaurants in Asheville, NC serves a curry hummus that I get every time I'm there. I've been wanting to try to make some at home - yum!
Liz @ The Lemon Bowl
Love this!! And you're right, I always have curry paste in the fridge!
Heidi @foodiecrush
I haven't tried a curry flavored hummus before, I usually stick to a spicey one or roasted red pepper so I better get off my boring behind and give it a go to make room for more nutella fudge.
Luchessa
Dara, i love this post. I'm a big fan of hummus dips. And i already tried the hummus, goat cheese, arugula wrapps. So good!! Thanks for the post!
Katrina @ Warm Vanilla Sugar
What a fabulous dip! This looks awesome!
Brian @ A Thought For Food
I have to wonder why I never thought to put curry in my hummus. It's kind of perfect! Ok... you've officially inspired me!