Garlicky Low FODMAP Hummus Recipe

Hummus on the Low FODMAP diet? Yes!...In moderation.

Are you tired of that “M” word yet? We use it a lot, but it is an important word in our mutual FODMAP world. Let’s take chickpeas, for example, which are the basis for our Garlicky Low FODMAP Hummus Recipe. When you check the Monash University Smartphone App, you will see that an allowable amount of canned, rinsed and drained chickpeas is pegged at a 1/4 cup (42 g). This amount will give you a decent serving of hummus, which is very rich and satisfying anyway. And the “garlicky” part? From Low FODMAP Garlic-Infused Olive Oil, of course!

Combine chickpeas, tahini, oil and lemon juice in a food processor fitted with metal blade. Process until smooth, adding a little water if needed to make a smooth purée. Taste and add salt and pepper as desired. This Low FODMAP hummus recipe will taste quite flat before you season it, so don’t be shy with the seasoning! Add optional cumin and cayenne, if desired.

Scrape the Low FODMAP hummus into a serving bowl, drizzle with extra Fody Garlic-Infused Olive Oil and serve with gluten-free Low FODMAP pita, crackers or your choice or Low FODMAP vegetables. We always include carrots for their crunch, color, flavor and Low FODMAP status. Hummus can be refrigerated for up to 3 days. Bring back to room temperature before serving.