This recipe couldn’t be simpler and now I’ve made it once it’s a firm staple in our fridge. I particularly like adding a large dollop of hummus to a salad to give it a bit of texture and zing.
Or you can simply use hummus as a dip for healthy snacks like carrot sticks, celery sticks and slices of crunchy colourful bell pepper.
| Prep Time | 8+ hours |
| Cook Time | 1 1/2 hours |
| Servings |
4 people
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Ingredients
- 1 cup Dried Chick Peas
- 2 teaspoons Tahini (sesame seed paste)
- 1/2 large Squeezed Lemon
- 1 medium Garlic Clove more to taste
- 2 tablespoons Olive Oil cold pressed extra virgin if possible
- 1 pinch Cayenne Pepper
Ingredients
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Instructions
- Soak the chick-peas overnight in water, then rinse off and cook in water for between 1 and 1 ½ hours. Boil first, then simmer.
- Drain the chickpeas then mix in a blender all other ingredients apart from the Cayenne Pepper and Olive oil. Blend until light and fluffy.
- Once thoroughly blended and at the right consistency, serve in a dish drizzled with olive oil and sprinkled with cayenne pepper.
- The hummus will last in the fridge for up to 4 days in a sealed container (we've usually eaten it long before then).
Recipe Notes
Using the right snacks with IBS is important and can be really beneficial. And making your own is really satisfying. Dippy, snacks foods feel like a real treat and using hummus can be a filling snack.
#IBSFreeFood
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