Hummus is such a versatile dip to have in your fridge. Perfect to throw onto a nibbles platter, great to spread on a sammy, have as an afternoon snack with veggie sticks or add a dollop to spice up any salad.

Chickpeas* are a good source of protein and are packed with both soluble and insoluble fibre therefore keeping you fuller for longer.

What you will need:

1 can of chickpeas* (drained)

2 tbsp garlic infused olive oil

1/2 lemon, juiced

1 tbsp water (add more if you would like a creamier texture)

1 tbsp tahini **

Salt and pepper to taste

* Canned chickpeas are considered moderate in FODMAP, however ¼ cup of chickpeas are considered FODMAP friendly (Monash University Low FOMDAP guidelines).

**Tahini is considered high FODMAP, however 1 tbsp is considered FODMAP friendly (Monash University Low FOMDAP guidelines).

If you follow a low FODMAP diet be sure to monitor your serving size to keep your tummy happy. I usually go for 2 Tbsp.

What to do:

Blend all ingredients together and process until smooth and well blended.

Store in airtight container in the fridge.