I Hum, You Hum, We All Hum for Hummus
Course: Appetizers and Snacks, Kitchen Basics
Cuisine: Gluten Free, Vegetarian
Keyword: Budget-friendly, Condiment, Dip, Easy, Fiber, High protein, Holiday, Kid-friendly, Make ahead, Party, Vegan
Condition: Diabetes, Gluten Free, Heart Health, Low FODMAP, Low Sodium, Nut Free, PCOS
Servings: 8


  • 1-2 cloves garlic omit to make Low FODMAP friendly
  • 1 19-oz can garbanzo beans half the liquid reserved
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tsp salt
  • black pepper to taste
  • 2 tbsp olive oil


  • In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, and salt in blender. Blend until and well mixed.
  • Transfer the mixture to a medium servicing bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.


Homemade Hummus tip: Don’t be frightened by the tahini. Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine.
Make this Low FODMAP Friendly! Omit the garlic when making it!
Nutrition info is an estimate and may contain errors.


Carbohydrates: 19g | Protein: 6g | Fat: 7g | Sodium: 297mg | Potassium: 208mg | Fiber: 5g

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