Hummus is one of my all time favourite dishes. Most shop-bought hummus contains high-FODMAP garlic. Homemade tastes much better and my low FODMAP smoky lemon hummus recipe has a delicious, rich flavour. Some inspiration for this smoky lemon hummus came from these Karlijn’s Kitchen and Rachel Paul’s recipes.
Lemons: This recipe calls for preserved lemon, which is a staple in Moroccan cooking. If you can’t find preserved lemons in the shops, you can order them online or make them yourself. They add a gorgeous depth to this hummus, but you can substitute extra fresh lemon juice if needed.
Serving ideas: You can eat this low FODMAP smoky lemon hummus dip with gluten-free flatbreads, carrots, cucumbers, olives and much more. This hummus also goes great with my Tofu Halloumi Wrap or on toast.
Portion sizes
- Canned chickpeas/garbanzo beans
- low FODMAP: 42 g pp
- medium FODMAP: 84 g pp (in GOS)
- Hummus
- low FODMAP: ~50 g pp
- medium FODMAP: ~100 g pp (in GOS)
Low FODMAP Smoky Lemon Hummus
Equipment
- Food processor
Ingredients
- ~240 g (1 can) chickpeas/garbanzos (rinsed and drained)
- 45 g (2 tbsp + 1 tsp) tahini
- ½ (~1 ½ tbsp) lemon, juiced (more to taste)
- ¼ deseeded preserved lemon (optional, sub. more lemon juice)
- 3 tbsp garlic oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
- Combine all ingredients in a food processor. Add a little water, one tablespoon at a time. Mix until smooth and to your desired consistency.
- Season the hummus generously with extra lemon, salt and spices to your taste. Serve with a drizzle of extra olive oil and a sprinkling of ground paprika on top.
