I ran across this recipe for creamy peanut butter dip on the Weight Watchers website recently. As soon as I saw it, I new I wanted to give it a try. I love both peanut butter and hummus and this seemed like a sweet and creamy combination of the two.
To make it, chick peas, peanut butter, honey, warm water and a bit of salt are combined in a food processor or heavy duty blender (Vitamix ) until creamy. Then you just let it chill for a bit before spreading it onto your favorite fruits and vegetables.
Skinny on Creamy Peanut Butter Dip
This dip is great for peanut butter lovers looking for a lighter, healthier alternative. (Yes, peanut butter is good for you, but it’s also high in PointsPlus values – 3 PointsPlus value per tablespoon.) This dip allows you to enjoy more than twice as much volume for the same PointsPlus, so you can spread it a bit more liberally onto banana and apple slices, carrots and celery sticks, crackers or toast!
Be sure to wait until this creamy peanut butter dip is cold before making any judgments. It really does need to set in the refrigerator for at least 30 minutes, as the recipe suggests.
While I liked the initial batch, I can’t wait to do a little more experimenting with this recipe. I found the dip a little sweet for my tastes, so next time I’ll add just 1 tablespoon of honey and adjust from there. I also want to experiment with making a savory peanut butter dip and try other variations of peanut butter dip including a peanut butter yogurt dip and peanut butter pumpkin dip. Will let you know how it all turns out 🙂
- 1-1/2 cups canned chickpeas, rinsed and drained
- ¼ cup creamy peanut butter
- 2-1/2 tablespoons honey
- ½ cup hot water
- Salt to taste
- Place all the ingredients in a food processor or heavy duty blender such as a Vitamix.
- Blend until smooth and creamy.
- Taste and stir in salt to taste.
- Scrape into a bowl and cover.
- Refrigerate for until chilled, at least 30 minutes.
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