This is one of my favourite lunches at the moment – and it’s just 1 point on No Count (for the tahini in the hummus).  If following WW Flex, you would just have to point the bacon medallions too.

I make the hummus in the morning and leave it in the fridge until I need it at lunch time.



  • 200g chickpeas, drained from juice
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • a pinch of salt
  • 1 tbsp tahini paste
  • 2 tbsp low fat natural yogurt


  1. Place all the ingredients in a food processor and blitz.
  2. Put in a sealed container and leave in the fridge until ready to serve.

Bacon-wrapped Asparagus

Wrap the bacon medallions around the asparagus and place on a non-stick baking tray.  Spray with Frylight (or similar) and put in a pre-heated oven (180C) for 15 minutes.

Serve with a selection of salad – I’ve used lettuce leaves, cherry tomatoes, cucumber, celery, red and yellow peppers and 4 olives (free).


4 thoughts on “Salad with Hummus and Bacon-wrapped Asparagus”

        1. Hi Judith, and thank you:-) I feel the same and I’m so glad it’s on the menu for this weekend. Hope you’re having a good week, Helen xxxxx

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