Hummus Recipe for Gastropareis & GERD (Vegan + Dairy Free + Gluten Free + Low-FODMAP)
Hummus is such a comfort food for me. I love the significance it has to the Middle East and I loved learning about how each country there differs the method. The only problem with Hummus is the inclusion of garlic that can irritate Gastroparesis. Here, I've developed a recipe that excludes that but still has all the goodness. Serve with warm gluten-free pita bread for the perfect accompaniment.
Equipment
- A blender, measuring spoons
Ingredients
- 1 Drained Can of Chickpeas
- 2 tbsp Tahini (well stirred)
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tsp Cumin
- 3 tbsp Water (and ice cubes if needed for an ice cream texture)
- Salt
- Pepper
- Paprika (to decorate)
- Parsley (chopped flat-leaf parsley)
Instructions
- First of all, to help make this as low-FODMAP as friendly, drain the can of chickpeas.
- Place the chickpeas, the tahini, the olive oil, lemon juice, cumin in a blender or food processor. This may take a few minutes so be patient. Add more water if needed. An ice cube (if your blender can handle it) will also help you get that ice cream, fluffy texture.
- When you're happy with the consistency, grab a spoon and do a taste test! Add a pinch of salt and pepper. You can also add a little more of the oil, spice or lemon juice if you feel it needs it.
- To finish, pour it into a suitably sized bowl. To make an attractive swirl use the back of a teaspoon. You can then garnish your hummus with parsley and paprika.
- Serve with warm gluten-free pita bread or gluten-free crackers (I'm using Deliciously Ella's Chickpea & Paprika Crackers)
Notes
If you are able to, you can pair your creamy dips with warm gluten-free pita bread, peeled vegetable sticks or crackers. I love Deliciously Ella's crispbreads.