Low FODMAP Roast Pepper & Pumpkin Hummus - A Little Bit Yummy
Low FODMAP roasted red pepper & pumpkin hummus is one of my favourites. Try this on toast, as a dip, or as a delicious salad bowl topping!
Ingredients
- 1.25 canned chickpeas in brine (weight after draining & rinsing)
- 2.75 Japanese pumpkin (Kabocha squash or Buttercup squash) (peeled, seeds removed, cut into bite-sized pieces)
- 2 olive oil
- 1 garlic infused oil
- 1 water
- 3 lemon juice
- 1.5 paprika
- 0.5 ground cumin
- 1 dried chilli flakes (optional)
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