Weight Watchers Delicious Hummus recipe
Makes 7 servings
Makes 7 servings
Ingredients
2 (10 ounce) cans chickpeas, drained and rinsed
1/4 cup toasted sesame seeds
1/4 cup tahini
1/2 cup fresh parsley, chopped (or 1/4 cup dried)
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons fresh lemon juice
1-2 tablespoon tamari
2 tablespoons cider vinegar
1 tablespoon curry powder (optional)
salt and pepper, to taste
2 (10 ounce) cans chickpeas, drained and rinsed
1/4 cup toasted sesame seeds
1/4 cup tahini
1/2 cup fresh parsley, chopped (or 1/4 cup dried)
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons fresh lemon juice
1-2 tablespoon tamari
2 tablespoons cider vinegar
1 tablespoon curry powder (optional)
salt and pepper, to taste
Preparation
1. In a food processor, puree the garlic, onion, lemon juice, tamari, vinegar and curry powder (if using) until the mixture is smooth.
2. Add half of the tahini and half of the chickpeas and blend until smooth.
3. Add the remaining tahini and chickpeas and blend coarsely (so that the mixture is chunky).
4. Toast the sesame seeds in a heavy skillet over medium heat until they are golden, shaking the pan or stirring constantly to avoid burning.
5. Add the toasted sesame seeds and parsley to the hummus and stir to blend.
6. Add salt and pepper to taste.
7. Serve as a sandwich filling, or as a dip with toasted pita wedges or fresh vegetables.
1. In a food processor, puree the garlic, onion, lemon juice, tamari, vinegar and curry powder (if using) until the mixture is smooth.
2. Add half of the tahini and half of the chickpeas and blend until smooth.
3. Add the remaining tahini and chickpeas and blend coarsely (so that the mixture is chunky).
4. Toast the sesame seeds in a heavy skillet over medium heat until they are golden, shaking the pan or stirring constantly to avoid burning.
5. Add the toasted sesame seeds and parsley to the hummus and stir to blend.
6. Add salt and pepper to taste.
7. Serve as a sandwich filling, or as a dip with toasted pita wedges or fresh vegetables.
WW POINTS per serving: 4
Nutritional information per serving: 204 calories, 9.1g fat, 5.9g fiber
Nutritional information per serving: 204 calories, 9.1g fat, 5.9g fiber
Weight Watchers Turkish Tomato Salad recipe
Makes 6 servings
Makes 6 servings
Ingredients
4 medium tomatoes, thinly sliced
1/2 cup black olives, drained
2 cucumbers, thinly sliced
3 parsley sprigs (to garnish)
4 medium tomatoes, thinly sliced
1/2 cup black olives, drained
2 cucumbers, thinly sliced
3 parsley sprigs (to garnish)
For the dressing
1/4 cup olive oil
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon fresh mint, finely chopped
1 tablespoon white vinegar
1/4 cup lemon juice
salt, to taste
freshly ground pepper, to taste
1/4 cup olive oil
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon fresh mint, finely chopped
1 tablespoon white vinegar
1/4 cup lemon juice
salt, to taste
freshly ground pepper, to taste
Preparation
1. Arrange the thinly sliced tomatoes on the outside of a platter.
2. Using a fork, pierce the thinly sliced cucumbers a few times each and arrange them in the middle of the platter (inside the circle of tomatoes).
3. Beat together the dressing ingredients (olive oil, parsley, mint, lemon juice, white vinegar, salt and pepper).
4. Pour the dressing over the salad, then cover with cling wrap and refrigerate until ready to serve.
5. Just before serving the salad, place the olives on top.
6. Garnish with parsley sprigs and serve.
1. Arrange the thinly sliced tomatoes on the outside of a platter.
2. Using a fork, pierce the thinly sliced cucumbers a few times each and arrange them in the middle of the platter (inside the circle of tomatoes).
3. Beat together the dressing ingredients (olive oil, parsley, mint, lemon juice, white vinegar, salt and pepper).
4. Pour the dressing over the salad, then cover with cling wrap and refrigerate until ready to serve.
5. Just before serving the salad, place the olives on top.
6. Garnish with parsley sprigs and serve.
WW POINTS per serving: 3
Nutritional information per serving: 125 calories, 10.5g fat, 2g fiber
Nutritional information per serving: 125 calories, 10.5g fat, 2g fiber
This appetizer recipe is very healthy, nice and easy to put together. Just try it!
Weight Watchers Spicy Chickpeas recipe
Makes 5 servings
Makes 5 servings
Ingredients
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped
Preparation
1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt, chili powder and lemon and pepper seasoning; mix well.
3. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
4. Add in lemon juice and mix well; add onions and stir until they become soft.
5. Remove from heat and place into a serving bowl; serve immediately.
1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt, chili powder and lemon and pepper seasoning; mix well.
3. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
4. Add in lemon juice and mix well; add onions and stir until they become soft.
5. Remove from heat and place into a serving bowl; serve immediately.
WW POINTS per serving: 5
Nutritional information per serving: 271 calories, 7.6g fat, 8.5g fiber
Nutritional information per serving: 271 calories, 7.6g fat, 8.5g fiber
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