What do you call a Parisian chickpea? A très chicpea.
This recipe and the little hack I have discovered has made me très happy. Since being diagnosed with IBS and discovering I am intolerant to garlic and most beans/legumes, I thought I hummus was just a distant, delicious memory.
Turns out it’s not the chickpeas that my body can’t tolerate, it’s their skins. And whilst garlic is a no no no (unless I want to be bloated and doubled over in pain), garlic flavoured olive oil is a yes yes yes.
If you struggle with bloating or gas after eating beans and legumes, try this little hack:
- thoroughly rinse them
- remove their skins (or as I like to think of them; jackets) until they are naked (and afraid mwhahahahaaa)
It’s a bit of faff but it’s a total game changer for me; I was hum-missing hummus in my life.
This hummus it yummus!
I’ve added a pinch of turmeric for its anti-inflammatory properties which work wonders for gut issues. FYI smoked paprika also tastes delicious especially if you pair the hummus with sweet potato toast.
Make hummus, not war.
Low FODMAP Turmeric Hummus
¼ can chickpeas
½ tbsp tahini
Juice ¼ lemon*
¼ tsp cumin*
1 tsp garlic infused olive oil
Pinch black pepper
Pinch pink salt
1-2 tbsp water (just enough for the blender to blend)
*you can add more if you prefer your hummus with more cumin or lemon or even more garlic, it’s totally up to you.
- Rinse the chickpeas. Remove their skins by pinching them between your thumb and index finger. [They’ll slide right off]
- Discard the skins and transfer the chickpeas to a large mug/jug if you’re using a hand blend or chuck into a blender.
- Add all the rest of the ingredients.
- Blend until smoooooooooth.
- Taste and adjust to your preference e. more lemon/garlic oil/cumin/salt
- Serve and enjoy
Can be stored in the fridge for a few days.
Serving suggestion: scatter with cumin, turmeric & smoked paprika roasted chickpeas.
Spread hummus not hate.
✌️ out x