Susan Tucker, a NYC based chef and nutritionist, developed a low FODMAP edamame dip guaranteed to satisfy any hummus craving. She replaces chickpeas with edamame, garlic with cumin and smoked paprika, and tahini with a little more olive oil. And, presto! A low FODMAP hummus for all to enjoy.
2 ½ cups shelled edamame (one 12 oz. package of frozen shelled
1 ¼ tsp olive oil, divided
2 Tbsp lemon juice
1/8 tsp ground cumin
½ tsp smoked paprika, divided
¼- ½ cup of water
½ tsp salt, to taste
1 Tbsp pumpkin seeds
Boil the edamame until tender and easy to bite. Remove and drain in a colander. Rinse with cold water so the edamame cools down. Allow it to cool
for another 10 minutes.
Place the edamame, 1 tsp olive oil, lemon juice, cumin, ¼ tsp paprika, water and salt in a food processor.When adding salt, to taste, keep in mind chips and crackers are often salted and will increase the
saltiness of the dip when eaten together.
Pulse the ingredients until smooth. (Different food processors may need more/less water for optimal motion and desired consistency. Adjust accordingly.)
Garnish with olive oil, smoked paprika and the pumpkin seeds. Serve at room temperature or chill in the fridge. Serve with tortillas chips, mini rice crackers or crudité.
PHOTO / RECIPE: Courtesy of Susan Tucker, Green Beat Life