I almost always have a bean-based dip in our fridge. One of my go-to lunches is to get out the dip and serve it alongside veggies, cheese, tofu, crackers, etc. Since I’m a gluten-free girl right now (don’t ask; it’s complicated) I can’t rely on easy staples such as sandwiches or wraps. Have you ever tried the gluten-free versions of those things? They’re generally gross and not very nutritious.
But I get tired of the same old hummus or black bean dip. I love getting creative with adding new flavours to spice things up! This is one of my latest favourite flavours.
Why It’s A Smart Choice
- According to this chart by Harvard Health Publications, a 30g serving of hummus has a glycemic load of 0! What is the glycemic load, you may ask? The glycemic load is based on the glycemic index. The glycemic index is a rating of how much your blood sugar spikes in response to food. The reference point is a slice of white bread at 100. A slice of white bread enters your blood stream quite quickly and causes a huge spike. Blood sugar spikes are hard for the body to handle. Your body prefers to receive a slow, steady increase in blood sugar from your food. A glycemic load of 0 is the best rating a food can get! This means that a small serving of hummus will have very little effect on raising blood sugar.
- Chickpeas and sesame seeds are an alternative source of calcium. This is especially important for people who can’t or choose not to consume dairy products.
- Storebought hummus can sometime be quite high in sodium. When you make your own food, you gain full control over the ingredients! This recipe is flavourful but has about half the amount of sodium than most store-bought brands.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.Print
A unique fusion twist on the classic hummus recipe!
- 3 cups chickpeas
- ¼ cup sesame seeds or tahini
- 2/3 cup canola oil
- 2/3 cup water
- 2 T lemon juice
- 2 tbsp lime juice
- 1 tsp red curry paste
- 1 tsp lemongrass
- 5 cloves garlic
- 1 tsp salt
- Place all ingredients in blender or food processor.
- Blend or process to desired consistency.
Share This Article