Have you ever noticed just how popular hummus is? At one time it was just a dip made from chickpeas and tahini (plus garlic, lemon, and olive oil, typically) but now if you search for hummus recipes you will find everything from edamame hummus to black bean hummus. If you are following a low FODMAPs diet you may be like me and really miss your hummus (because, sadly beans and lentils are loaded with FODMAPs). And only recently did I learn that tahini is out too, what a bummer. But, I thought, “what if I could make a lower FODMAPs hummus”??
After all, canned lentils get the “Green Light” from the Monash University low FODMAPs app. As it says in the fine print, the fructans and GOS (both water soluble) may leach out in the brine, making them an ok food at servings of 1/2 cup or less. Score! The same is said with chickpeas, but I wanted to try a different type of hummus because not everyone, especially my husband, likes the texture of chickpeas.
1/2 tsp cayenne pepper (optional)
I definitely preferred the texture of this hummus to that made with chickpeas. And because I like my food spicy the additional hint of cayenne was a kick that I enjoyed!
Hummus Deviled Eggs
And don’t forget about last year’s Easter recipes, especially the raw carrot cake bites. Oh my, delicious. Tomorrow I will be posting an updated version of those same delicious, and actually healthy “carrot cakes”!