Name: Lentil Hummus
Yield: Makes 1 cup, 4 Servings
Ingredients: 2 tablespoons no-salt-added creamy peanut butter or additional tahini; 2 tablespoons tahini; 2 tablespoons freshly squeezed lemon juice; ¼ teaspoon freshly ground black pepper; pinch cayenne (optional); ¼ teaspoon ground coriander; 1 can (15 ounces) no-salt-added lentils, rinsed well and drained; ¼ teaspoon ground turmeric; pinch smoked paprika (optional); 1 teaspoon garlic-infused olive oil; Paprika, for garnish; ¼ teaspoon ground cumin; ¼ teaspoon sea salt

Preparation info

Makes 1 cup ,
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Hummus is a vegan staple, but it’s traditionally made with chickpeas, which keeps the acceptable portion size on a low-FODMAP diet quite small. In addition, hummus is typically loaded with garlic and tahini, which pushes it way out of the safe zone for people with IBS. This hummus is made with canned lentils instead of chickpeas, includes garlic-infused oil instead of garlic, and contains just a smidge of tahini, making it possible to have larger portions, because who wants to stop at just