Filed under: Appetizers, Food and Recipes, Snacks | Tags: Hummus, low-fat hummus, Weight Watchers
It’s supposed to snow here in Memphis. It’s 28 degrees now, and I’m hunkered down in the house with blankets, a fire lit, coffee brewed, and feeling like a snack. Lazy, cloudy days have a way of doing that to me.
One of my favorite snacks is hummus. I’ve blogged about it before. Something about the tangy, smooth, subtle nature of the dish draws me in for more. It’s purely addictive.
Traditionally, hummus is made smooth by pureeing the chickpeas with olive oil. However, before, I’ve used roasted red peppers. Here, it’s greek yogurt. It lightens the dish, makes it less cloying, and the tang adds a nice zip to the dish. I keep the ingredients necessary on hand so I can whip up some in a flash, which makes for a nice little snack when sitting on the couch waiting for the snow. And I don’t have to feel guilty about it!
Greek Yogurt Hummus
4 WW points plus a serving
1 can chickpeas, drained and rinsed
8 ounces fat-free plain greek yogurt
1 heaping tablespoon tahini paste (found in the international aisle, around the olives)
1 lemon, zest and juice added
1 garlic clove, quartered (to help the food processor grind it up)
1 tsp oregano
1 tsp ground cumin
1/4 tsp cayenne
Put all ingredients in the base of your food processor. Place on the lid and let er rip, blending until you see a smooth consistency. It might take a minute, but it will get there. Serve with warm pitas, pita chips, or fresh vegetables for dipping.
Leave a Comment so far
Leave a comment