As part of my maintaining blood sugar recipe series (sounds so glamorous when written like that, right?!) I decided to find something suitable for lunch.
When I am meal planning I find planning mid-week lunches the hardest – it has to be portable to take to work, satisfying and not a massive faff to eat. But I think this recipe is perfect. You can make a batch of hummus ahead of time (Sunday arvo, say) and then just chop up some veg (and pitta bread if you’re being naughty) in the morning, whack it all in tupperware and you’re good to go.
If you serve it with veg sticks that have a low GI index (e.g. celery, cucumber, peppers, cauliflower, courgette), you’ve got yourself a lovely healthy lunch.
Here’s why it’s good for blood sugar levels:
Chickpeas – chickpeas is basically all that hummus is, and they’re packed with fibre and protein, which help regulate the absorption of the sugars from starch. That will prevent your blood sugars from spiking.
Tahini and olive oil – The healthy fats from the tahini (made from ground sesame seeds) and olive oil slows the absorption of sugars even more.
Chia seeds – loaded with fibre and omega 3 oils, both of which lower blood sugar.
Hummus with chia seeds recipe
Serves 4 (depending on how hungry you are, I guess)
– 2 x 400g tins of chickpeas – rinse them, but reserve about 7tbsp of their liquid
– 2 cloves of garlic, peeled
– juice of 2 lemons
– 3 tsp tahini
– 1 tbsp extra virgin olive oil
– 1 tsp chia seeds
– drizzle extra virgin olive oil
1. Whack all the ingredients (apart from the “to serves” one) into a blender (hiya NutriBullet!) and whazz up until it forms a thick paste. It’ll look startling like hummus, because it is.
2. Scoop out into a bowl or tupperware, drizzle with a bit of olive oil and scatter with seeds. Serve with veg.