There are so many delicious ways with hummus, both savoury and sweet. Lemon hummus is the current fave of this nutritious staple in my kitchen! This recipe is so delicious and easy to prepare that it may soon become a favourite in your kitchen, too!
Although hummus is nutritious, it is often high in FODMAPs, carbohydrates that some people have trouble digesting. This version is not only fresh and delicious but also FODMAP friendly if the portion size is limited to 1/4 cup, as recommended for a low-FODMAP diet. However, if FODMAPs are an issue for you, you may want to try an even smaller portion at first. I recommend using canned chickpeas, which tend to be easier to digest, although they must be drained and rinsed well to remove the FODMAPs contained in the liquid.
Just a little lemon zest is the key ingredient for the fresh lemon flavour of this hummus. I like to serve it as a dip with crisp, fresh vegetables, pita chips or crackers. I often include it in a buddha bowl and I also spread it on sandwiches and toast. Enjoy!
ZESTY LEMON HUMMUS
There are so many delicious ways with hummus, both savoury and sweet. Lemon hummus is the current fave of this nutritious staple in my kitchen!
AUTHOR: Beverley Noseworthy
MEAL: Dip, snack
DIETARY INFO: Gluten free, low FODMAP, nut free, refined sugar free, vegan, vegetarian
FOR THE HUMMUS
SUGGESTED GARNISHES/TOPPINGS (Optional)*
1. Place the chickpeas in a small food processor or blender jar. Add the other ingredients and process for a few minutes until smooth.
2. Garnish as desired to serve immediately, or cover and refrigerate for up to 3 days.
PER SERVING (1/4 cup)
Carbohydrate: 15 g
Fibre: 4 g
Sugars 1 g
Fat: 4 g
Protein: 5 g
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