- 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
- %
- *
