Step 1

Before beginning, drain and rinse the chickpeas in ice water using a colander. Shake well and lay them out on paper towels. Take a few paper towels and dab the tops of the beans too. Let them dry out for about 1 hour. After 1 hour, it will be easy to "peel" the skins off the beans. It is not mandatory to peel them, but I do and I think it produces a very creamy silky taste to the hummus as opposed to not doing peeling them. Also, I think peeling the beans results in a lighter hummus too (if that matters to you).

Step 2

In a food processor, combine ½ of the garbanzo beans and start pureeing. While pureeing, add a ice cube and continue pureeing. Add remaining beans and another ice cube and puree.

Step 3

Add in the yogurt, garlic cloves, lemon juice and pink sea salt.

Step 4

Taste and adjust ingredients using more of what you like. Add ground white pepper and cumin and mix again (if adding).

Step 5

Garnish with a sprinkling of sweet paprika if using.

Step 6

If you are going to eat the next day, then refrigerate. If you are going to eat soon after making, leave at room temperature.

Step 7

On the Weight Watchers Personal Plan, if you chose Fat Free Yogurt and Beans as a Zero Point Food, then each serving is 0 PP. If you chose only Beans as a Zero Point Food, it is still 0 PP per serving. If you did not chose Beans as a Zero Point Food, each serving is 3 PP.

Step 8

This entire recipe is 0 SmartPoints on the Blue and Purple Plans and it makes about 2 cups. On the Green Plan, it is 2 SmartPoints per ¼ Cup Serving. Enjoy!