Monday, April 19, 2010


Serves: 8
Serving size: 1/4 Cup
WW points: 3 pt
1 Bunch Parsley
16 oz Can Garbanzo beans
1/2 Cup Ricotta Cheese (fat free)
1/2 Cup Jalapenos Canned
2 Lemons (Squeezed)
3 Cloves Garlic
Salt to taste
  1. Blend everything in the processor, one by one starting from the top of the ingredients list, until smooth.
This recipe is versatile and creamy. You can use it as a dip with crackers, in lieu of mayonnaise for wraps and sandwiches, or in lieu of pesto for pasta dishes.
Please let me know how you feel about this recipe, by leaving me your valuable comments.


  1. Sonali you have the BEST Recipes!! I am getting the ingredients for this tomorrow and will let you know how I like it but I'll tell you now... I KNOW I'll LOVE IT!! What do you like to use when you're using it as a dip? Vegetables? Any certain type of chip? I like to bake whole wheat pita wedges to go with hummus.

  2. Thank you! I am glad you are finding these recipes helpful. I use this hummus as dips with vegetables, baked whole wheat pita chips, whole bran crackers, and sometimes as a base for baked falafels.