1. Scoop the chickpea mixture out of the can into a small bowl.
2. Zest one lemon into the small bowl with the chickpeas and juice half of that lemon.
3. Add the salt, pepper, cumin, garlic-infused oil, and paprika to the small bowl and mix all together.
4.Finally top the hummus with a little extra garlic infused oil and paprika and it is ready to serve!
Remember to keep this recipe low-FODMAP limit your hummus intake to max 1/4 cup in one sitting
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!