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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Jayne
I've never tried hummus but love roasted chickpeas. Is the texture much like peanut butter? I know I really should jump on the hummus bandwagon soon with this recipe.
Kristi Rimkus
Great idea to add curry to hummus. A natural combination. My husband and I are keeping it lean during the holiday season, so this is perfect!
Deborah@delicioushappens.com
I love hummus and I love curry! Perfect hummus recipe! Can't wait to make it!
Camilla
What a brilliant idea, we love homous and my husband and son are curry addicts so this is something I'm going to have to try!
addie | culicurious
This looks fantastic, Dara. The bold flavor of the curry is definitely very satisfying. 🙂 Great spin on a classic.
Thanks for sharing those food tips too. Such a great idea! I'll be adopting those..... now 🙂
Julia {The Roasted Root}
I loooove curry and can't believe I never thought to add curry paste to hummus! Pure brilliance! Wonderful, healthy snack!
Pretend Chef
Those are great guidelines to follow. This hummus sounds so delicious. Hummus is one of my favorite snacks with some pita bread or spread on a sandwich.
Cassie | Bake Your Day
We really, really love hummus but I have never thought to add curry, I love it. And I love making hummus in my Blendtec - so powerful!
Aggie
LOVE the guidelines! Need to put them on my fridge!
What a great hummus combination. This seriously sounds amazing Dara.
Cara's Healthy Cravings
Thanks for the shout out!
I know I would love your hummus!