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