Healthy Hummus

After a long hiatus and much talking about it, I'm really, REALLY back on the Weight Watchers bandwagon. I've stocked the fridge with fruits and veggies for snacking and counting my points. So far, so good.

I've been making hummus quite a bit recently, and I was a little bummed to discover that a 1/4 ounce serving was three points. A quarter ounce sounded like NOTHING. However, I dutifully measured it out this afternoon, and really? It's quite a good portion. Throw in some baby carrots and you've got yourself a nice filling snack.

The tahini - sesame paste - that you need for this should be available in the international foods section of your local grocery store. It's not inexpensive, but it's a lot cheaper to make your own hummus than to buy premade, and you can season it as you like - lots of garlic and a little cayenne is my personal preference.

(This is also fabulous with a little of that homemade pita bread I posted!)

Printable recipe available here!


Hummus

1 15-ounce can chickpeas, drained and rinsed
1-2 medium garlic cloves, minced or pressed through a garlic press
1/2 teaspoon salt
pinch cayenne pepper
3 tablespoons fresh lemon juice (about one large lemon)
1/4 cup tahini
1/4 cup extra-virgin olive oil
1/4 cup water

Process all ingredients in food processor until smooth. Transfer to serving bowl, cover with plastic wrap, and allow to chill for at least 30 minutes before serving. Hummus will keep for up to two days.