I had a great week of cycling…100 miles! After the last 30, I was looking for a healthy, protein rich snack. Seemed like a great reason to try this twist on a traditional hummus recipe. The basil and lemon added a nice pesto flavor and since it doesn’t have tahini, it’s lower in Weight Watcher points.
And it was another reason to use my Cuisinart!
The dip was gobbled up by most of my family. My youngest was just 5 minutes too slow getting into the kitchen. And by the look on his face when he realized that he had missed out on the hummus was priceless. I challenge you to make it this week for your family!
Lemon Basil Hummus
1 can chickpeas, rinsed and drained
1/2 cup basil leaves (about 5 large leaves)
1 clove garlic
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1/4 tsp. black pepper
1 tsp. soy sauce
1/4 tsp. paprika for sprinkling on top
Combine everything except paprika into food processor and process until smooth. Add additional water if needed to reach desired consistency.
Place in serving bowl and sprinkle paprika on top. Makes 2 cups.
Recipe from SkinnyGirl.
Using the Weight Watcher’s Recipe Builder, I calculated the entire recipe as having 21 pts+. 1/4 cup=3pts+.