A creamy, protein-rich hummus made from scratch with chickpeas, tahini, and lemon, served alongside fresh crunchy vegetables. A satisfying low-GI snack that keeps blood sugar stable.
Drain and rinse the canned chickpeas thoroughly under cold water. Reserve a small handful of whole chickpeas to garnish if desired.
Place the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor or high-speed blender.
Blend for 2–3 minutes until very smooth and creamy. Add 2–3 tablespoons of cold water if needed to reach your desired consistency.
Taste and adjust seasoning: add more lemon juice for brightness or more salt as needed.
Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and a pinch of cumin or paprika if desired.
Wash and cut the carrots, cucumber, celery, and bell pepper into sticks. Arrange around the hummus and serve immediately, or refrigerate the hummus (covered) for up to 4 days.
Hummus has a low glycemic index (GI ~28) because chickpeas are digested slowly. The fiber from the dipping vegetables further slows glucose absorption. Stick to roughly 80g of hummus per serving (about 3–4 tablespoons) to keep carbs predictable. Even for this low-GI snack, always use your usual dosing method agreed with your care team to determine the correct dose, and log the snack in your journal to spot patterns in your blood sugar response.
