(Yes, that bruise on my thumb is taking its sweet time growing out.)
Hummus, how I have missed you.
I’m still waiting on my lab results, but in the meantime my nutritionist suggested I try homemade hummus so I could be sure it didn’t contain anything that might trigger me. This is that hummus. It’s quick and easy, bland enough for my stomach yet tasty enough that Kai and I wolf it down. (Anya says it needs salt.)
I still haven’t determined if I can handle even this hummus. I was okay the first day, but on subsequent days I became incredibly uncomfortable after eating it. I’m hoping I was simply combining it with the wrong foods, because this stuff is delicious. I will be very sad if I can’t have it anymore.
If you prefer hummus with more pizzazz, you could tweak this pretty much any way you choose — none of the flavors are so strong that they will overwhelm or even compete with whatever extras you add.
But first, the basics.
Blank slate hummus
1 can chickpeas, drained (rinsed well for low FODMAP)
4 tablespoons tahini
1 teaspoon cumin
1/8 teaspoon paprika
1/4 teaspoon salt
Juice of one lemon
1 tablespoon olive oil
1 to 2 tablespoons cold water
Puree the chickpeas in a food processor until smooth. Add the tahini, cumin, paprika, and salt and process until well combined. Scrape down the bowl, then add the lemon juice and olive oil and process until smooth. Scrape down the bowl again, then add the water a little at a time, processing after each addition, until the mixture reaches your desired consistency.