Low Fat Hummus

READY IN: 5mins
Recipe by Divinemom5

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

Top Review by nomnom

I made this using Peanut Wonder PB (100 cals, 2.5 g fat per 2 tbsp - www.peanutwonder.com 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!

Ingredients Nutrition

Directions

  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.

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