Aubergine Dip with Wheat Free Pitta - NutritionU
This is a FODMAP friendly dip to make in advance to use as a spread on a low FODMAP friendly carbohydrate base, for example; wheat free pitta, rice cakes, oat cakes or use with Low FODMAP crudités.
Ingredients
- 150ml plain pouring yoghurt
- 1 large handful flat leaf parsley
- 1 tsp cumin powder
- 2 tbsp tahini
- 2-3 tbsp garlic infused olive oil
- 1 wheat free pitta per person
- salt – to taste
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