0 Point hummus

• 1 can chickpeas / garbanzo beans 1 x 15.5oz can
• 2 tbsp fat free natural yogurt
• 1 tbsp lemon juice
• 1 cloves garlic minced
• ½ tsp ground sea salt
• ½ tsp ground cumin
• ¼ tsp paprika
• ½ tsp olive oil optional

INSTRUCTIONS 

• Place the chickpeas in their water into a saucepan and bring to a simmer.
• Simmer for 15 – 20 minutes.
• Once they have simmered for 15 – 20 minutes, remove them from the heat and remove the chickpeas from the saucepan using a slotted spoon.
• Make sure to retain the left over water as you will use this later.
• Place the chickpeas, yogurt, lemon juice, minced garlic, salt and cumin into the bowl of a food processor.
• Blitz until the mixture is smooth.
• Add chickpea water tablespoon by tablespoon, blitzing between each addition until you have reached the hummus consistency that you prefer ( I usually add 2 – 3 tablespoons)
• Serve sprinkled with the paprika and a drizzle of olive oil.
• Nutrition Facts
• Hummus | Weight Watchers
• Serving Size
• 1 /4 cup
• Amount per Serving
• Calories
• 113
• % Daily Value*
• Fat
• 3
• g
• 5
• %
• Saturated Fat
• 1
• g
• 6
• %
• Polyunsaturated Fat
• 1
• g
• Monounsaturated Fat
• 1
• g
• Cholesterol
• 1
• mg
• 0
• %
• Sodium
• 614
• mg
• 27
• %
• Potassium
• 203
• mg
• 6
• %
• Carbohydrates
• 17
• g
• 6
• %
• Fiber
• 5
• g
• 21
• %
• Sugar
• 1
• g
• 1
• %
• Protein
• 6
• g
• 12
• %
• *