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.
3tbspWater (and ice cubes if needed for an ice cream texture)
Parsley(chopped flat-leaf parsley)
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)
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.
Keyword dairy free, gastroparesis, gerd, gluten free, hummus, low fod map, no garlic, vegan