Hummus - Low-FODMAP - Gluten-free - Vegan:




I like to snack. I might even like to snack better than I like to eat properly sized meals. And since going on a low-FODMAP diet gab 'em and eat 'em snacks have been sort of hard to come by for me, when I also factor in my food allergies. Sure, I can eat most of a veggie platter or grab a bag of chips at the store, but those options are limited. What about something to dunk my veggies or chips in?

And so, I present, Low-FODMAP Hummus.

This recipe is only very slightly tweaked from this one, from All Recipes. I just did the legwork of converting the recipe to be Low-FODMAP.

As always, the brands I recommend are the ones that I like and that work with my digestive system, and are not sponsored plugs. You can use whatever brand you like, but it will probably change the calories and macros. The calories and macros I've calculated are educated guesses based on serving size.

Prep time - Five minutes.
Cook time - NA.

Ingredients:

  •  1 15.5 Ounce bag Green Valley Garbanzo Beans, drained, liquid reserved. 
  • 2 Tablespoons FODY Garlic infused olive oil.
  • 1/2 Teaspoon cumin.
  • 1/2 Teaspoon turmeric.
  • 1/2 Teaspoon oregano. 
  • 1 Tablespoon lemon juice.
You'll Need:
  • Immersion blender.
  • Rubber spatula.
Instructions:

Put reserved bean liquid to the side and blend all other ingredients with immersion blender. I had to use a paper towel to help keep bean confetti from spraying everywhere. Slowly add in bean liquid as needed and until desired consistency is reached. 

Serving size is 1/2 cup. Hummus is good on lots of stuff, but my favorite parings are whatever veggies I have on hand and some chips.

Calories - 181
Protein - 7 Grams.
Carbs - 26 Grams.
Fat - 6 Grams.


To fill a jar like the photo above, just double the recipe. It made enough for me to fill the jar and have one serving as a snack.

-Topknot












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