Chickpeas and Roasted Pepper Dip
Recipe type: Dessert
Ingredients
- ½ can (200g) chickpeas, drained and well rinsed (the individual portion of canned chickpeas should be ok, as most of the FODMAPs have leach out into the water)
- 1 red (or orange) bell pepper (capsicum), oven roasted, seeded and peeled
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- Dash turmeric spice
- Dash cayenne pepper (optional)
- 2 tablespoon garlic infused oil
Instructions
- In a food processor or blender add all ingredients
- Blend mixture until creamy
- Add a few teaspoons of water if too thick
- Serve with corn chips, corn tortilla, rice crackers or chopped vegetables
- Notes: To be low FODMAP the chickpeas need to be from a can, so that a lot of the FODMAPs have leached from the chickpeas to the water inside the can, but keep the serving to max 2 tablespoons). The hummus dip already made, which you can buy from the supermarket is most likely high FODMAP.
