Chickpeas are often poorly tolerated by people with IBS. However, you can still enjoy “hummus” made by low FODMAP foods! Here one of my favourite one.
2 cups chopped rutabaga
50g of canned chickpeas well rinced
1/2 juice lemon
1 teaspoon ground cumin
1 table garlic-infused olive oil
Place rutabage pieces in a saucepan and cover with wtare. Bring to a boil. Then lower the heat to a simmer and cook unti the pieces are soft. You can also cook them in a pressure cooker and turn off the gaz as soon as it whistle. Drain the water and let it cool.
Mix the rutabaga with the chickpeas, the lemon juice, the oil, the cumin and a pinch of salt.