13 Ways to Make Hummus

I just LOVE hummus!  This is such a great graphic or cheat sheet from Shape Magazine  on variations for making hummus.

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originalSelf Magazine article

Easy Gluten-free Crab Rangoon

  

My husband made these for me for my birthday and they were awesome!

1 1/2 t. plain Greek yogurt
8 oz. Neufchatel cheese or low fat cream cheese, softened
1/2 t. Worcestershire sauce
1 can (6 oz) fancy white crab meat, rinsed and drained
1-2 green onion, finely diced
Gluten free Tortilla Scoops

Preheat oven to 350 degrees.  In a medium bowl, beat together the first 4 ingredients.  Add the crab meat and green onions; mix until combined.  Arrange 24 scoops onto a cookie sheet and spoon about a teaspoonful of the crab mixture into each scoop.  Bake in preheated oven for about 15 minutes or until tops just begin to lightly brown.  Serve hot.

Low-Fat Hot Artichoke Dip

Those of you from work know this recipe well and is one of my favorites.  It tastes great with both veggies and chips.

8 oz. Neufchatel Cream Cheese
1/2 cup Light Sour Cream
1/2 cup Fat Free Original Almond Milk
1 oz. Parmesan Cheese
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 tsp. Mrs. Dash Grilling Chicken blend
1 tsp. Fresh Lemon Juice
1 cup Artichoke Hearts
1 tsp Frank's Hot Sauce
1-2 Garlic Cloves, minced
1/4 cup Onion, diced
1 tsp Paprika for garnish

Add all ingredients into a food processor and mix until artichoke is diced.  Place mixture in a microwavable dish and heat for 5 mins.  Stir and heat and additional 5 mins.  Sprinkle paprika on top and serve.

Makes 12 1/4 cup servings that are 2 Weight Watchers Points each.

Low-fat Lemon Hummus

This recipe makes a large batch but since it's only 2 Weight Watchers Points per 1/4 cup, it is a great "bang for your buck".  Is good on everything from veggie sticks (carrots, celery, cucumber) to salads!

4 cans Garbanzo Beans (reserve the juice)
1 Onion, chopped
6-8 cloves Garlic depending on size and preference
2 lemons, whole
4 tsp. Cumin
1 tsp. Salt
1/4 tsp. Cayenne Pepper

Squeeze lemon juice into large bowl then add remaining ingredients.  Use stick immersion blender (or large food processor) and mix all ingredients.  Add liquid reserved from the Garbanzo Beans to thin hummus to the desired consistency.  I think I ended up using about 1/2 cup.  This is the key to making great hummus without the Tahini (extra fat and calories).

16 servings

Buffalo Ranch Dip

This is the BEST dip and people always scrape the bowl clean!  (Especially my husband!)

1 block (8 oz.) Neufchatel Cheese
1 bag (8 oz.) shredded Cheddar Cheese
1 cup Ranch Salad Dressing (Gluten and MSG free)
1 large can of Chicken  or 1 large chicken breast filet cooked
2/3 cup Frank's Hot Sauce

Drain and rinse chicken then shred.  Place chicken and all other ingredients in a crock pot on high to heat.  Stir frequently until bubbly then reduce heat and serve.  This is a super fast and really yummy dip for any occasion. 

Makes 24  (2 Tbsp) servings which equals 3 Weight Watchers Points each.

My Hummus

This is the best recipe and it is super easy to make.  Everything goes into the food processor, let it chill, then your done!

1 can (15 oz) Chickpeas (reserve the liquid)
2 Tablespoons fresh Lemon Juice
1/2 cup Tahini (this can be left out but its not as rich or smooth)
1/4 cup yellow Onion, diced
3 cloves Garlic, minced
2 teaspoons Extra-Virgin Olive oil
2 teaspoons ground Cumin
1/8 teaspoon Red Pepper
1/2 teaspoon Salt
Chopped fresh Parsley

Drain the chickpeas, reserving the liquid.  Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a food processor.  Puree until smooth adding the chickpea liquid to thin if needed to thin the puree.  Refrigerate for 3-4 hours before serving to blend the flavors.  Garnish with parsley.

Makes 6 servings that are 3 Weight Watchers Points each.