Chickpeas and Roasted Pepper Dip

Chickpeas and Roasted Pepper Dip
Recipe type: Dessert
  • ½ can (200g) chickpeas, drained and well rinsed (the individual portion of canned chickpeas should be ok, as most of the FODMAPs have leach out into the water)
  • 1 red (or orange) bell pepper (capsicum), oven roasted, seeded and peeled
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cumin
  • Dash turmeric spice
  • Dash cayenne pepper (optional)
  • 2 tablespoon garlic infused oil
  1. In a food processor or blender add all ingredients
  2. Blend mixture until creamy
  3. Add a few teaspoons of water if too thick
  4. Serve with corn chips, corn tortilla, rice crackers or chopped vegetables
  5. Notes: To be low FODMAP the chickpeas need to be from a can, so that a lot of the FODMAPs have leached from the chickpeas to the water inside the can, but keep the serving to max 2 tablespoons). The hummus dip already made, which you can buy from the supermarket is most likely high FODMAP.


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.