Love hummus but as an IBS sufferer, hummus does not love you back? Try out my version which is low fodmap friendly! 😃

I love dips for a quick lunch spread on toast, a mid morning snack with some veggie sticks or mixed in a roasted veggies and rice salad, loads of combinations!🤤

Being traditionally made with chickpeas and garlic, this has always made me sick even in small amount… I do love the creamy texture and lemony flavor though and I wanted to find an alternative way that would still taste and feel similar to the original one so I wouldn’t have to give it up!

Let me tell you how I make my low Fodmap version:

My low Fodmap hummus

Servings: 4

Time required: 10 minutes

Equipment required: blender

Ingredients

• 1 can of lentils
• 2 tbsp of Tahini (or sesame paste)
• 1/2 lemon (juice)
• 1/2 tsp of cumin
• 1/2 tsp of paprika
• 1 tsp of sesame seeds
• Salt/Pepper
• 1 tbsp of garlic infused olive oil
• 3 tbsp of water

Instructions

1. Add all the ingredients except the sesame seeds and paprika into a food blender and mix for 2 minutes
2. Using a spatula, scrape the side of the blender for all bits not mixed in properly then add water if you need to readjust the consistency to something more fluid (only add a tablespoon at a time!)
3. Blend for another couple of minutes to get a smoother consistency or 10 seconds if you want it a bit more chunky
4. Transfer the dip into a serving bowl
5. Drizzle with a bit more garlic infused oil and sprinkle with paprika and sesame seeds

And that’s all there is to it! Pretty easy and it tastes very close to the chickpea version! You can keep it in the fridge for a good 4-5 days in a sealed contained. Make sure to drizzle some lemon juice on top or a bit of olive oil to protect the surface from oxidation.

Few ideas to use this hummus:

• spread on flatbread, add roasted veggies, chopped salad and grated carrots for a vegan wrap 🌯,
• use as dip for carrot/cucumber sticks or crispbreads🥕🥒,
• mix with a rice or pasta salad with roasted veggies🍛.

Bon appetit!😁