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Low FODMAP Hummus

Gluten Free Stories
This Low FODMAP Hummus is extra creamy and smooth, flavourful, very simple to make and so delicious!
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, Vegan, Vegetarian
Servings 14 servings


  • 1 can (439g) canned chcikpeas (rinsed and drained)
  • 1 tsp baking soda
  • 3 Tbsp Tahini Paste
  • 3 Tbsp Garlic Infused Olive Oil (plus extra for drizzling at the end)
  • 3 Tbsp Lemon Juice
  • 1/2 tsp salt
  • 1/2 tsp cumin (optional)
  • water if needed


  • BOIL: Add the drained chickpeas to a saucepan and cover with 3 cups of water. Add the baking soda and bring the chickpeas to a boil over high heat. Once boiling, lower the heat to medium-low and allow the chickpeas to simmer for 10-12 minutes until you see the chickpea peels floating to the top. It is ok if the chickpeas get very soft, we're processing them anyway!
  • DRAIN: Drain the chickpeas in a colander or mesh strainer and remove all the peels that you can easily take off the chickpeas. You could also just rub the chickpeas in the colander to help loosen up more peels and remove them. Rinse the chickpeas under cold running water and continue to remove any peels that may have released from the chickpeas.
  • PROCESS: Add the garlic-infused olive oil, tahini, lemon juice and ½ of the chickpeas, along with the olive oil, salt, ground cumin, and 2 tablespoons of the water in a food provessor. Process until it forms a smooth paste. Then, add the remaining chickpeas and 1 tablespoon of water (or more if needed). Continue to process in the food processor until smooth. Serve the hummus with pita chips, pita bread or veggies.
Keyword Low FODMAP Hummus