Turkish Hummus
Many people miss hummus, and I can understand that completely! a lot of the variations, though…well, I can only picture the confusion my grandmother would have if she ever encountered chocolate hummus. Or a recipe that used pumpkin, peanut butter, or…? you get the idea. Just. do. not. do this.
Traditional Turkish hummus does not use tahini, and this lowers FODMAP content, so you can eat more!
Serving Size: 2.5 TBSP
- 1 can garbanzo beans (1 3/4 cup beans), well rinsed and drained
- 3 tablespoons garlic infused oil
- 1/4 cup fresh lemon
- 1/3 cup PLAIN Greek style yogurt, dairy or almond/coconut (make sure to avoid inulin)
- 3/4 teaspoon cumin
- 1/2 tsp paprika (or pinch cayenne)
- 1 tsp or more sea salt
1. Rinse chickpeas well and peel them. Yes, it’s tedious, but worth it.
2. Add to food processor with other ingredients.
3. Adjust spices as needed.
4. Garnish with oil, paprika, chopped parsley, etc.
5. Serve with cucumbers, carrots, lettuce, etc.
NOTES:
- Salt brings out other flavors, so don’t omit it.