Hummus - Low FODMAP

You Will Need

15 oz. can chickpeas, thoroughly rinsed and drained
1/4 - 1/2 cup tahini (such as Soom brand), well stirred*
1 Tablespoon or less cumin
1-2 Tablespoons garlic-infused olive oil
2 Tablespoons EVOO
2 Tablespoons fresh-squeezed lemon juice
salt and pepper to taste
water
Paprika for garnish

*1 oz. or 2 Tablespoons tahini (sesame paste) are low FODMAP

Serving size: 2 - 3 Tablespoons

What To Do

Add chickpeas and remaining ingredients into a tall (24 oz) NutriBullet cup. Blend and gradually add water to thin hummus until smooth. Transfer to a serving dish and garnish with Paprika. Store refrigerated for 5-7 days in an airtight container. Cover with EVOO before storing.

Source:  adapted from foodnetwork.com and rachelpaulsfood.com