What started out as faux, low carb hummus turned out to be one of the most fabulous dips I’ve ever made! If you love curry, this is the dip for you!
As you know, curry is spicy, particularly in higher amounts. But it’s a good spicy that is natural to the spice. We aren’t adding any cayenne or jalapeno peppers or anything else to this to get that kick. It’s all from the fabulous, aromatic, Indian spices. Can you tell I love curry?
This has a real earthy flavor to it and is perfect with zucchini chips. If you don’t know what zucchini chips are, I’ll have instructions coming up for those soon, but they are the perfect low carb chip.
This low carb dip is great to pack in your lunch or to bring along to a party. It makes a fair amount so there’s plenty to share!
I will add a side note here to let you know that most kids probably won’t care for this. It’s “adult spicy”, not “kid spicy”. It’s probably best to keep little fingers out of this one.
I should also say that I know many folks who eat this way don’t do a lot of snacking. So if you prefer to avoid snacks, this makes a wonderful side dish or even a “sauce” for burgers. It’s a very versatile dip as long as what you’re eating pairs well with curry.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- 2 cups riced cauliflower, cooked and cooled
- 2 medium avocados, pitted and skin removed
- 1/4 cup tahini
- 1/2 cup macadamia nuts (roasted & salted)
- 2 tbsp. lemon juice
- 2 medium cloves garlic
- 2 tsp. turmeric
- 1/2 tsp. salt
- 2 tsp. curry powder
- 1 tsp. garam masala
- 1/2 cup olive oil
- Place all ingredients in a food processor and blend until smooth.
- Serve with your favorite low carb chips!
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Serving size is a scant 1/2 cup.):