This simple to make, tasty Hummus is Zero SmartPoints on the Weight Watchers Blue and Purple plans and 2 SmartPoints per serving on the Green plan.
If you follow the WW Personal Points plan then you can find out how many Personal Points in a serving & track it in your WW App by clicking on the blue button in the recipe card below!
It makes a healthy, filling and delicious hummus that can be used as a dip, as a spread in sandwiches or, my favourite, as a topping for a low point burger!
Chickpeas (garbanzo beans) really are a Weight Watchers friend! Not only are they good for you but they are filling and are packed full of protein.
Each ¼ cup serving of this hummus works out under 115 calories!
So, traditional Hummus (or Houmous if you'd prefer) contains tahini (sesame seed paste) and olive oil, both of which are quite high in Points.
My favourite supermarket hummus works out at 3 Points per tablespoon (& that's not a nice, big heaped tablespoon - that's one of those annoying small level tablespoons!).
And if I'm eating hummus I want a good couple of tablespoons worth to use as a dip or spread on my toasted pitta bread.
So I've been making this hummus since I started my WW journey and it's a recipe that I make and eat on a regular basis.
I wanted to make a hummus that was low (or even zero) Points that I could eat guilt free, that would taste as close to 'traditional' hummus as could be and that was easy to make.
I did try messing around with adding small amounts of tahini to get the sesame taste but without the SmartPoints, but I felt that you needed a good dollop of tahini for that and then, obviously, that increases the SmartPoints!
So, this is the recipe that I came up with!
It doesn't include tahini paste (although you could add some if you'd prefer - for additional Points) but it does taste good ...
Do I really need to cook the canned chickpeas first?
Now, one thing that you will notice from this recipe is that I simmer the canned chickpeas for 15 - 20 minutes before I place them in the food processor.
This isn't strictly necessary .... BUT ... I have found that (especially with some of the brands of canned chickpeas) simmering them for 15 - 20 minutes softens them & leads to a smoother hummus.
If you are in a real rush for your Hummus, just leave this step out and just get on and blitz those chickpeas!
How long does it keep?
It should keep for a week in the fridge - just don't keep it any longer than the 'Best Before' date of the yogurt that you have used in the recipe.
- Use as a dip for crudités
- Smother on toasted pitta bread
- Use as a spread in sandwiches or wraps
- Use as a topping on your Turkey Burger!
How I worked out the SmartPoints
- Freestyle Plan - 0 SmartPoint per serving
- myWW Blue Plan - 0 SmartPoint per serving
- myWW Purple Plan - 0 SmartPoint per serving
- myWW Green Plan - 2 SmartPoints per serving
I calculated the Weight Watchers SmartPoints for this Hummus using the official WW recipe builder.
The nutritional information in the recipe card below has been automatically generated and will give you an inaccurate SmartPoint value.
This is because it does not account for ingredients, such as the chickpeas, being zero SmartPoints on the Blue & Purple plans.
Use the recipe builder on your WW App and you will see that the SmartPoint values that I have given are correct ?
Personal Points in Hummus
By clicking on the blue button in the recipe card below you can find out exactly how many WW Personal Points a serving of this Hummus will be for you! This will also enable you to track it directly on your WW app - how good is that!
Hummus | Weight Watchers
- 1 can chickpeas / garbanzo beans 1 x 15.5oz can
- 2 tbsp fat free natural yogurt
- 1 tbsp lemon juice
- 1 cloves garlic minced
- ½ tsp ground sea salt
- ½ tsp ground cumin
- ¼ tsp paprika
- ½ tsp olive oil optional
- Place the chickpeas in their water into a saucepan and bring to a simmer.
- Simmer for 15 - 20 minutes.
- Once they have simmered for 15 - 20 minutes, remove them from the heat and remove the chickpeas from the saucepan using a slotted spoon.
- Make sure to retain the left over water as you will use this later.
- Place the chickpeas, yogurt, lemon juice, minced garlic, salt and cumin into the bowl of a food processor.
- Blitz until the mixture is smooth.
- Add chickpea water tablespoon by tablespoon, blitzing between each addition until you have reached the hummus consistency that you prefer ( I usually add 2 - 3 tablespoons)
- Serve sprinkled with the paprika and a drizzle of olive oil.
More Weight Watchers Lunch Recipes
This Eggplant & Chickpea Stew recipe is also a great lunchtime recipe for any vegan Weight Watchers amongst you!