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Low FODMAP Hummus

Here's my recipe for Low FODMAP Hummus, the best dip for veggies, chips, and crackers that won't bother your IBS. 
Servings 4


  • 1 can chickpeas drained & rinsed
  • ¼ cup lemon juice more to taste
  • ½ teaspoon kosher salt to taste
  • ½ cup tahini
  • 2 to 4 tablespoons water more as needed
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil more for serving
  • Paprika & chopped fresh parsley / Mint


  • In a food processor or blender, combine the lemon juice & salt, cumin and drained & rinsed chickpeas.
  • Add the tahini to the food processor & blend until the mixture is creamy, stopping to scrape down any mixture that may be stuck
  • While running the food processor, drizzle in 2 tablespoons water. Scrape down the food processor, and blend until the mixture is smooth & creamy, add another 3 Tbsp. water if needed.
  • Drizzle in the olive oil & blend until the mixture is super smooth, about 2 minutes.
  • Taste & adjust as necessary— you may want more salt & lemon juice.
  • Scrape the hummus into a serving bowl or platter, and top with garnishes of your choice, and serve.