Weight Watchers Creamy Dreamy Hummus Recipe
Recipe type: Appetizer, Snack
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2-15 oz Cans of Chickpeas, Drained & Rinsed in Ice Water
  • ⅛ to ¼ 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
  • ¼ Teaspoon of Sweet Paprika (Optional)
  • ⅛ Teaspoon of Cumin (Optional)
  • Ice Cubes
  1. 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 doing peeling them. Also, I think peeling the beans results in a lighter hummus too (if that matters to you).
  2. In a food processor, combine ½ 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.
  3. Add in the yogurt, garlic cloves, lemon juice and pink sea salt.
  4. Taste and adjust ingredients using more of what you like. Add ground white pepper and cumin and mix again (if adding).
  5. Garnish with a sprinkling of sweet paprika if using.
  6. If you are going to eat the next day, then refrigerate. If you are going to eat soon after making, leave at room temperature.
  7. This entire recipe is 0 SmartPoints on the Blue and Purple Plans and it makes about 2 cups. On the Green Plan, it is 2 SmartPoints per ¼ Cup Serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/easy-from-scratch-layered-hummus-dip-weight-watchers-recipe/