Easy From Scratch Layered Hummus Dip + Weight Watchers Recipe

Do you love hummus like I do? Do you know how easy it is to make homemade hummus? This Easy From Scratch Recipe for Layered Hummus Dip + Weight Watchers Recipe is going to become your new favorite dip. Perfect for parties and future get togethers too since it looks so pretty layered in a glass bowl.

Even better, no matter what Weight Watchers plan you are currently following, this layered hummus dip is super low in points too.

Do you know about the nutritional benefits of hummus?

Since hummus’ main ingredient is chickpeas, you can feel good about eating hummus. Chickpeas help with managing weight by keeping you full and they help with digestion.
If you are diabetic or borderline diabetic, chickpeas have been known to reduce blood sugar levels.
Chickpeas have heart healthy ingredients that help fight against heart disease.

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Glass Bowls w/Lids

Anchor Hocking 1 Quart Glass Bowl

PIN FOR LATER ⇓

Before we make this recipe we have to make the easy homemade hummus which is the base of this recipe.

How do you make hummus from scratch?

Easy. Here’s what you need to make homemade hummus:

INGREDIENTS:

2-15 oz Cans of Chickpeas, Drained & Rinsed in Ice Water

1/8 to 1/4 Cup of Greek Fat Free Plain Yogurt

4 Garlic Cloves, Minced

3-4 Tablespoons of Fresh Lemon Juice

Himalayan Pink Sea Salt to taste

Fresh Cracked White Ground Pepper

1/4 Teaspoon of Sweet Paprika (Optional)

1/8 Teaspoon of Cumin (Optional)

Ice Cubes

DIRECTIONS:

Before beginning, drain and rinse the chickpeas in ice water using a colander. Shake well and lay them out on paper towels. Take a few paper towels and dab the tops of the beans too. Let them dry out for about 1 hour. After 1 hour, it will be easy to “peel” the skins off the beans. It is not mandatory to peel them, but I do and I think it produces a very creamy silky taste to the hummus as opposed to not peeling them. Also, I think peeling the beans results in a lighter hummus too (if that matters to you).
In a food processor, combine 1/2 of the garbanzo beans and start pureeing. While pureeing, add a ice cube and continue pureeing. Add remaining beans and another ice cube and puree.
Add in the yogurt, garlic cloves, lemon juice and pink sea salt.
Taste and adjust ingredients using more of what you like. Add ground white pepper and cumin and mix again (if adding).
Garnish with a sprinkling of sweet paprika if using.
If you are going to eat the next day, then refrigerate. If you are going to eat soon after making, leave at room temperature.
This entire base recipe is 0 SP on the Blue and Purple Plans and it makes about 2 cups. On the Green Plan, it is 2 SP per 1/4 Cup Serving. Enjoy!

Easy From Scratch Layered Hummus Dip recipe

Ingredients:

1 Recipe for Creamy Dreamy Hummus Dip (Recipe Above)

Handful of Fresh Cilantro and/or Parsley Leaves (or Both)

3/4 Cup of Greek Fat Free Plain Yogurt

4 Roma Tomatoes, Chopped & Seeded

1 Can of Garbanzo Beans, Drained & Rinsed in Ice Water (15 oz Can)

2 Small Cans of Sliced Black Olives, Drained

1 Container of Athenos Fat Free Feta Cheese (6 oz package)

DIRECTIONS:

Using a deep clear bowl or trifle bowl, spread a layer of creamy dreamy hummus (recipe above).
Next add a layer of fresh herbs.
Follow with a layer of fat free plain yogurt. Next add a layer of tomatoes. Follow with a scattering of garbanzo beans.
Add sliced black olives and then top with the Athenos Fat Free Feta Cheese.
You can make 1 layer or 2. If you choose to do 2 layers, remember to leave enough ingredients to create the second layer.
Lastly, top with fresh herbs (optional, but pretty). Refrigerate until serving.
This makes 10 servings (at least). On the Blue and Purple WW Plans, it is 1 SP per serving. On the Green Plan, it is 4 SP per serving. Serve with fresh cut vegetables for dipping for 0 SP on all WW Plans. Or, you can serve with Pita Chips (Points will vary).

FAQ:

How long will this Easy From Scratch Layered Hummus Dip last in the refrigerator? Since this is a homemade hummus recipe, there are no preservatives. It should keep up to 3 days in the refrigerator.
Can homemade hummus be frozen? Yes indeed! Just put it in an air tight container, but don’t fill it to the top. Leave some room for expansion. I like to freeze in small containers. When you are ready to defrost, simply take from the freezer and put into the refrigerator to defrost within 24 hours.
Can I use other beans besides chickpeas in hummus? Sure you can. You can swap out the chickpeas, and use black beans, white beans, navy beans, you name it.

What else can I use homemade hummus in besides dip?

On Weight Watchers, I use my Creamy Dreamy Hummus recipe as a filling for hard boiled eggs;
Use hummus as a substitute for mayonnaise when making chicken or tuna salad;
I use my Creamy Dreamy Hummus recipe as a base for salad dressing. I simply add in a drizzle of olive oil to thin it out for pouring. Wonderful as a pasta salad dressing using whole wheat pasta on the WW Purple Plan.
Lastly, I’ve used homemade hummus to stuff mushrooms with before baking. Divine!

I hope this gives you lots of inspiration on using homemade hummus and I hope you make this Weight Watchers Easy From Scratch Layered Hummus Dip recipe soon.