Adriano dos Santos
Lemony Kale Hummus
1 can (15oz) Chickpeas, canned, drained
2 tbsp Extra virgin olive oil, garlic-infused
1 tsp Cumin
2 cup Kale (chopped)
2 tbsp Lemon juice
1/4 cup Water
1 pinch Salt and pepper (to taste)
Drain and rinse chickpeas.
Add all of the ingredients into a food processor fitted with a metal blade.
Blend until smooth and creamy.
FODMAPs limit serving to about 1/4 cup to keep to low FODMAP portion size (see below for additional info on prep).
Optional: Serve with a little drizzle of garlic-infused oil on top and freshly ground pepper.