Refreshing Vegan Cucumber Hummus Dip
Ingredients
- 1 1/2 cups cucumber
- 1/4 cup sunflower seeds
- 1 1/2 cups cooked chickpea
- 1/2 - 1 lemon
- sprig of parsley
Preparation
Remember to soak chickpeas at least overnight before cooking to remove enzyme inhibitors and aid digestion.
Add all ingredients to a blender.
Mix until creamy and delicious.
Do not exceed 1/4 cup of chickpeas per serving for FODMAP-friendliness.
Serve with low-FODMAP vegetables like carrot, pepper, or cucumber for dipping.