This recipe is a low FODMAP hummus. Gluten-free, dairy-free, vegan. Put chickpeas, tahini, lemon juice, garlic-infused olive oil, cumin, paprika powder, pepper and salt together in a food processor and pulse into a smooth mixture (you can also use an immersion blender if you don’t have a food processor).
Low FODMAP Note On Chickpeas: According to Monash University canned chickpeas are low FODMAP in 1/4 cup (42g) serves. This is because the oligosaccharides in the chickpeas leach in the water, lowering the FODMAP content of the chickpeas.
The easiest way to keep your portion low FODMAP is to use no more than 42g of chickpeas per serving and multiply this by how many portions you would like to make. Garlic is another high FODMAP ingredient that usually appears in most varieties of store-bought hummus.
Tahini is low FODMAP up to 20 g per portion. This recipe uses 225 g chickpeas and 35 g tahini. Divide this hummus into at least 7 portions for one serving to be low FODMAP. One serving is 40 g of hummus. 40 gram of hummus is not a lot, but it is enough to enjoy some hummus now and then.