Super Hummus with Greek Yogurt
Beans, beans good for your heart! Cannellini Beans have a low Glycemic Index which is beneficial in a variety of ways. One being that consuming these beans gives us hours of lasting energy flow. The second being no drastic spikes and drops in blood sugar which keeps the pancreas from being overworked. Consuming low GI foods keeps us fuller longer and keeps food cravings low which is so helpful in keeping those pounds off.
Chickpeas give the same benefits in controlling insulin secretion and regulating blood sugar. Recent studies also indicate that the fiber benefits from chickpeas go a level above the fiber benefits of some other foods. The results of this study showed that people who got their fiber from chickpeas had lower LDL cholesterol, triglycerides and better blood fat regulation than people who got their fiber from other food sources.
Greek Yogurt! We all know by now that the probiotics in Greek Yogurt are totally awesome because it gives a lot of good bacteria for our gut which helps with digestive problems. Also good to know is the fact that people who include more dairy in their diet lose about 12 pounds more than people who consume a diet low in dairy. Greek yogurt has double the protein of regular yogurt. Because protein takes longer to digest in our system that means we stay full longer so there we have added support in a weight loss benefit.
What You'll Need:
- One 15 oz can cannellini beans drained
- One 15 oz can chickpeas drained
- Juice of 2 lemons
- 1 head of roasted garlic
- 12 oz plain Greek Yogurt
- 1 1/2 tsp olive oil
- Salt and pepper
How To Make It:
- Preheat oven to 350. Chop the top off of a head of garlic and place garlic in foil. Top the garlic with 1/2 tsp of olive oil and close foil tightly around garlic totally covering the garlic in foil. Place on baking sheet and bake for 30 minutes. After just a few seconds of cooling; pop out the cloves and place in food processor.
- Add to processor the cannellini beans, chickpeas, 1 tsp olive oil, Greek Yogurt, lemon juice and salt and pepper to you liking and blend til smooth. I think this is great right after making but even better after refrigerating for an hour and letting the mixture set.
Note: You can half this recipe using half the recipe. Or you can also make full it in two separate batches which would allow you to season it two ways. For example I set aside half and stirred in Sriracha which was delicious! You can also add whatever other seasonings you like such as cumin or garam masala. So many ways to spin this recipe to make it your own!