Total Time
Prep 5 mins
Cook 0 mins

A low fat but still delicious dip for veggies or baked pita chips.1 WW point per 1/4 cup serving.

Ingredients Nutrition


  1. Drain and rinse chickpeas,reserving 1/3 cup of canned liquid,set aside.
  2. In food processor or blender,combine all ingredient (except reserved liquid) With processor running,gradually add reserved liquid through feed tube and process until smooth.


Most Helpful

I made this using Peanut Wonder PB (100 cals, 2.5 g fat per 2 tbsp - or buy at Trader Joe's) in place of tahini. I also used a 19 oz can, but that made no difference. It came out more lemony and less garlicky than *I* personally prefer. I like my dips with a little more spice, so I added a few dashes paprika/cayenne. Overall, the family enjoyed the dip with my recipe for pita chips and with carrots. I even used some of the leftovers and mashed with canned tuna and came up with a new recipe! I'm posting it today! A tuna melt! You're recipe inspired me!! THANK YOU!

nomnom March 24, 2003

Excellent low-fat alternative. I added more lemon and garlic but still felt it needed a bit more spice. So like another suggestion, I added paprika, sea salt and some cayenne pepper and that did the trick. I will most definitely make this again!

Canadian in Minnesota August 07, 2009

I used the peanut butter alternative and couldn't believe how good and easy this was!I think I added a bit more lemon to suit my taste.

reddyanna January 08, 2009

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