Hommus is one of the foods that people are most disappointed to omit when following a low FODMAP diet. But it does not need to be excluded, only tweaked! What’s more, this recipe is naturally vegan, gluten free, dairy free and egg free – in other words, it fits a wide range of dietary requirements. It makes a great topping for toast and sandwiches, and is a fantastic addition to any platter.
My favourite ways to serve hommus:
- With suitable crackers
- With carrot sticks
- On grainy toast with sliced cucumbers and radishes, plus lots of cracked pepper
- In a salad wrap
- As part of a Buddha/nourish bowl
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Ingredients
- 400 g can chickpeas drained, rinsed
- 3 tbs tahini
- 1 tbs garlic-infused olive oil
- 1 tbs extra virgin olive oil
- 2 tbs lemon juice
- 1/2 tsp salt
Ingredients
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Instructions
- Throw all of the ingredients in a food processor with 3 tbs water and blitz for around 5 minutes, scraping down the sides of the bowl often, until the mix is fluffy, smooth and creamy.
- Add a little more water and keep blitzing if the mixture becomes too thick.
- For extra styling points, drizzle with olive oil and sprinkle with paprika.
Recipe Notes
Remember that this is a low FODMAP recipe, but it's not FODMAP free. So keep your portion sizes under control - aim to get around 8 serves out of this batch, unless you know that your tolerance for oligos is pretty good.
