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Place chickpeas, tahini, 3 tablespoons of the oil, lemon juice, cumin and cayenne in food processor fitted with a metal blade. Pulse on and off, then process until it looks smooth. Stop machine, scrape down the sides and pulse on and off then process some more until ultra-smooth, adding water if needed to make a thick but smooth purée.
Taste and pulse in salt and pepper to taste. Do not underestimate the amount of salt and pepper that the hummus might need. Salt brings the flavors alive. Add more lemon juice, if you like. Scrape into a shallow bowl or onto a plate and use the back of a teaspoon to make an attractive swirl to hold extra Garlic-Infused Oil. Drizzle that oil on top! Sprinkle with paprika and add a bit of parsley, if desired. Hummus is ready to serve with your choice of low FODMAP vegetables (we are partial to carrots, cucumbers and radishes), or even low FODMAP crackers, pita bread or pretzels. Hummus may be refrigerated for up to 3 days; bring back to room temperature before serving.