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  • 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.

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