I’ve been looking for a good hummus recipe for awhile…long time. My problem so far?? I can’t find tahini sauce. Sad face inserted here. What is hummus without tahini? It’s like a fish out of water, a diary without words, a canvas with no paint…it’s just not right.
My girlfriends and I have been supporting each other with weekly emails to keep us on track with our calorie intake. We send each other nightly totals, cheer each other on, poke fun when one makes an 8 pm cake run…it’s all in good fun. We figured if we all want to lose that extra 10 lbs or so, we should support each other in the process. A ton of talk about hummus has been going around in our emails, and this morning one pal sent out this WW version of hummus. I knew I had to try it.
I bundled up, headed to the grocery store and bought the needed ingredients (didn’t need the chickpeas, parsley, garlic, or other seasonings, so it was pretty cheap). Most of the ingredients I had on hand, so it was relatively inexpensive. It was pretty good with carrots and a toasted pita with kosher salt to dip into. The whole snack was about 185ish calories…filling and low cal.
In the mail today I received a sweet surprise from my faraway friend! A new book, the Pioneer Woman’s “Black Heels to Tractor Wheels”. I enjoyed my snack with my new book! Thank you Lex!! You always know how to cheer a girl up!
Now, let me warn you, you WILL NOT HAVE good breath after eating this snack. The next time I make it I think I’ll add roasted red peppers (Riddy loves the roasted red pepper hummus you can buy at the store) and probably roast my garlic to get rid of the bite from that. Riddy tried it, but it was just a tad potent for her. I also want to note that I used chicken stock instead of vegetable stock, just because the vegetable stock I found was twice the cost of chicken stock and 10 more calories per serving. Saved a little on both the cals and the dolla billz. Win win!
Hungry, Hungry Artichoke Hummus
PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein – PointsPlus™ value 1*
1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt (like Fage Total 0%)
1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Optional garnish: additional parsley flakes and paprika
Place all ingredients except chickpeas and optional garnishes in a blender. Set aside.
Place chickpeas in a bowl and thoroughly mash with a potato masher or fork. (If you have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika, if you like. Dip away!
MAKES 8 SERVINGS
*WW did not ask me to make this meal, taste test it or give a review on it.*