Low Residue Hummus

This hummus skips the harsh fiber and keeps things bland yet satisfying. By using peeled and pureed chickpeas, garlic-infused oil (optional), and simple ingredients, it becomes a gentle-on-the-colon dip that still tastes great. Serve it with soft, low fiber options like white pita bread or plain crackers.

Ingredients Needed:

• 1½ cups peeled and strained chickpeas: use canned, skinned, and blended smooth.
• ⅓ cup smooth tahini: creamy and fiber-free.
• 2 tbsp extra-virgin olive oil: for richness and smooth blending.
• 2 tbsp lemon juice (optional or reduced): skip or reduce if citrus is not well tolerated.
• ½ tsp sea salt: adds flavor.
• 5 tbsp water (or more): helps achieve a very smooth, soft consistency.
• Optional: 1 tsp garlic-infused oil (if tolerated, for flavor).
• Low residue pita or white bread for serving

How To Make Low Residue Hummus:

Blend Until Smooth:
In a high-speed blender, combine peeled chickpeas, tahini, olive oil, lemon juice (if using), salt, and garlic-infused oil (if tolerated). Blend until extremely smooth.

Adjust Texture:
Add water 1 tablespoon at a time while blending until the hummus is creamy and smooth with no chunks.

Serve Gently:
Spoon into a serving bowl. Avoid high-fiber garnishes like parsley or spices. Serve with soft white bread or low residue crackers.

Recipe Tips:

• Always peel chickpeas to reduce fiber. Canned chickpeas are best.
• Avoid raw vegetables or seeds.
• Use garlic-infused oil for flavor if you can’t tolerate garlic.
• Skip acidic ingredients if citrus triggers discomfort.
• Blend well to avoid any gritty texture.

How to Store & Reheat:

• Room Temperature: Serve at room temp, not hot.
• Fridge: Store in airtight container for up to 3 days.
• Freezer: Not recommended—may alter smooth texture.

Nutrition Facts (per 2 tbsp serving):

• Calories: 90
• Sodium: 140 mg
• Protein: 2 g
• Fat: 7 g
• Carbs: 4 g
• Fibre: <1 g
• Sugar: 0 g

FAQs:

Is hummus OK on a low residue diet?
Regular hummus isn’t, but this version uses peeled chickpeas and no fibrous ingredients to make it safe and gentle.

How do I make chickpeas low residue?
Use canned chickpeas, rinse well, and peel them to remove fiber-rich skins. Blend thoroughly.

Can I eat garlic on a low residue diet?
Whole garlic is not recommended, but garlic-infused oil may be tolerated for flavor.

What should I serve with low residue hummus?
Serve it with soft white pita, plain rice crackers, or white toast—avoid raw veggies and whole grain products.

Can I eat tahini on a low residue diet?
Yes, smooth tahini is low in fiber and safe in small amounts.

Try More Recipes:

• Low Residue Sugar Cookies
• Low Residue Chocolate Chip Cookies
• Low Residue Pound Cake Recipe

Low Residue Hummus

Recipe by Evelyn ReedCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

90

kcal

This smooth, gentle hummus is easy on digestion and perfect for a low fiber, low residue diet. A creamy blend without skins, seeds, or strong spices.

Ingredients

• 1½ cups peeled, strained chickpeas (canned, rinsed)
  

• ⅓ cup smooth tahini
  

• 2 tbsp olive oil
  

• 2 tbsp lemon juice (optional or reduced)
  

• ½ tsp sea salt
  

• 1 tsp garlic-infused oil (optional)
  

• 5 tbsp water (or more for consistency)
  

• Soft white bread or low residue crackers for serving

Directions

• Blend chickpeas, tahini, olive oil, lemon juice, salt, and garlic-infused oil (if using).
  
• Add water slowly to blend until smooth and creamy.
  
• Serve plain with low residue bread.

Notes

• https://www.loveandlemons.com/hummus-recipe/