Creamy, Low FODMAP Red Pepper Hummus
My gluten and dairy free, low fodmap hummus is creamy and delish - on its own, with crisps or as a tasty pasta sauce.
Servings: 5 portions
Ingredients
- 1 can chickpeas - 400g/200g drained
- 200 grams butternut
- 150 grams roasted red peppers - for ease, mine were from a jar but you could grill until blackened & remove the skins to get the same thing
Seasoning - up to you but here's what I like
- 1/2 tsp salt
- 1/2 tsp asafoetida - or onion/garlic powder if you can tolerate it
- 1/2 tsp paprika
- Juice from half a lemon
Instructions
- Drain the chickpeas
- Chop the butternut into small cubes and boil until soft (takes around 5-7mins). Drain.
- Blend all the ingredients together. Taste and add more seasoning if you'd like!
- Pour into a jar and store in the fridge until you're ready to use. You can also portion it up & put into the freezer (I've used mine up to 6 months later!).
Notes
Pasta Top Tip - prepping your pasta for the next day? this Genius pasta is reaaaally good for that. However to make it extra brilliant, do this... as soon as the pasta is cooked, drain and place the sieve under cold water for 30 seconds. I've found this prevents it from sticking together and going mushy overnight!