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WW Freestyle™ Hummus

By Debbie Koenig

I don’t know if anybody’s mentioned this to you yet: Beans are a zero Points® food. Oh, you knew? But did you know about the magical ability of the Instant Pot pressure cooker? It cooks dried beans, straight out of the bag, in less than an hour. And if you take, say, chickpeas, and put them in the food processor with tahini, garlic, and seasoning, you’ve got hummus. Not just any hummus, though—hummus made with freshly cooked chickpeas tastes nothing like the ready-made stuff. It has a brightness, an almost fluffy creaminess that makes you want to grab a spoon and offer some to the person sitting next to you, just so they can experience it.

I’m never buying prepared hummus again. I’m never making hummus from canned beans again, either. Fresh chickpeas are a game changer.

Instant Pot Chickpeas
Yield: About 7 cups

0 SmartPoints® value
1 lb dried chickpeas, rinsed but not soaked
2 cloves garlic
2 bay leaves

Put all ingredients in the inner liner of an electric pressure cooker. Add enough cold water to cover by one inch.
Close lid and pressure cook on high for 45 minutes. Release pressure manually or naturally.

Hummus with Fresh Chickpeas
Serves 16
2 SmartPoints value/serving
2 cups drained cooked chickpeas (reserve liquid)
1/3 cup tahini
1 clove garlic
½ tsp cumin
½ tsp salt
Juice of 1 lemon
¼ cup olive oil

Put all ingredients except the olive oil into a food processor and whir until a thick, chunky paste forms—add some of the reserved chickpea cooking water if it’s too thick. With the motor running, stream in the oil and process until perfectly smooth. 

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