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 Freestyle, 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
- Place all the ingredients in a food processor and blitz.
- Put in a sealed container and leave in the fridge until ready to serve.
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).