Hummus is ‘healthy,’ everyone knows that: which is why we always eat the whole pot and then sit there wondering where it all went.
The problem is, if you eat an entire pot along with crisps then it can easily become less healthy than eating a burger and chips. So, you can eat less hummus. Or you can eat healthier hummus. I prefer the latter option
Time: less than 10 minutes.
Health note: This hummus can be a great way to snack after work or exercise (without resorting to crisps and biscuits) and can be made in large batches that’ll last you for a few days. If you’re feeling indulgent, I’ve got a more full-bodied hummus alternative
Weight Watchers note: This entire batch of hummus is about 18 pro points. You’ll get 4-8 servings (depending on appetite), so it will vary from 2/3 – 4/5 points per serving.
- 2 medium spring onions
- 1 clove garlic
- 1 medium lemon
- 1 can of chick peas
- 1 tub (200g) Philadelphia Extra Light
- 3 sprigs mint
- Pinch of salt & pepper.
- Chopping board
- Sharp knife
- Food processor.
- Trim and roughly chop the spring onions
- Roughly chop the garlic
- Grate the rind of the lemon
- Squeeze the juice of the lemons in to the blender and throw away the lemons
- Drain & rinse the chickpeas
- Roughly chop the mint.
1. Add all ingredients to blender
2. Blend until smooth
Some of you might be surprised that the recipe doesn’t use Tahini, but honestly it works without it. This Hummus is light and zingy and great with veg/salad sticks. Have a go yourself, let me know how you get on, and please share your own hummus recipes. Take photos of your masterpiece and either send me a link or post them on Twitter and Tweet @scottcolfer.