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Thursday, May 7, 2015

Low-FODMAP (bean-free) Zucchini Hummus

Low-FODMAP (bean-free) Zucchini Hummus



I can’t tolerate garbanzo beans (or any kind of beans, really) but I miss eating hummus. This Low-FODMAP almost-hummus recipe is fab! NOTE: To keep this low-FODMAP, you shouldn't have more than 2 tablespoons of hummus per serving, because high quantities of tahini include enough FODMAPs to cause digestive distress. 

Ingredients:
- 1 zucchini, chopped, sauteed in olive oil
- 3 tbsp fresh squeezed lemon juice
- 1/3 cup tahini 
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- Mint leaves or cilantro (you can leave this off if you want)

Directions:
1. Sauté the zucchini in olive oil until it starts to turn soft.
2. Place the lemon juice and tahini in a blender or food processor and blend for about 30 seconds (it should look creamy and smooth)
3. Add the zucchini, olive oil, sea salt, black pepper and blend.
4. Garnish with fresh mint leaves or cilantro if you want.


Enjoy!

3 comments:

  1. Just a note, according to the Monash app we can't have tahihi.
    If you tolerate it, then there isn't a problem for you. But I'd mention it in your post. :-)

    ReplyDelete
    Replies
    1. You're right, more than one 1bsp is high-fodmap - just checked my app. But it says that a 1 tablespoon serving is fine. So the key would be to have only a couple tablespoons of the hummus per serving (there's more zucchini than tahini overall so that should be fine). Thanks - will update above.

      Delete
  2. Just a note, according to the Monash app we can't have tahihi.
    If you tolerate it, then there isn't a problem for you. But I'd mention it in your post. :-)

    ReplyDelete