Low FODMAP Smoky Lemon Hummus
An easy, bold dip that works alone or added to meals.
Servings: 6 servings
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.