Bean-free hummus! The smoothest, creamiest, easy-to-digest hummus you’ll find. I also love that this recipe is nut-free, which means it totally works for a child’s lunchbox who is in a nut-free class.
Avocados are used instead of chickpeas (aka garbanzo beans) as the base of this hummus. This significantly reduces the carbohydrate load of the dip and increases the fat and fiber content. Tahini adds extra healthy fats. And the addition of garlic and lemon offer added minerals and micronutrients, particularly those with immune-boosting properties.
The Fab Four – protein, fat, fiber and greens – is my foolproof formula that allows you to eat what you love while still balancing your blood sugar and nourishing your body. This hummus is high in fat and fiber. If I were to turn it into a well rounded Fab Four meal, I’d add freshly cut veggies, a green salad and some sort of clean protein.
I like having this hummus:
- As a dip for raw, cut veggies
- A dollop on top of a protein (like roasted chicken)
- Thin it out with a little water and use it as a dressing on a salad
- As a dip for Simple Mills or another grain-free cracker
- Spread on sourdough when making an open faced sandwich
