Pumpkin Seed Dip
This pumpkin seed dip is my favorite alternative to hummus since becoming more aware of FODMAPs in my diet. Pumpkin seeds are a great addition to a low FODMAP diet with 8 g of plant-based protein and 3 g of fiber in 1/4 of a cup of seeds. This recipe was inspired by Rick Bayless’s, but modified to be low in FODMAPs.
INGREDIENTS:
8 ounces of toasted, salted, hulled pumpkin seeds (also called pepitas!)
1/3 of a 15-ounce can diced tomatoes, undrained (you could also use FODY salsa here!)
1/3 cup fresh-squeezed orange juice
1/3 cup fresh-squeezed lime juice
1 tablespoon tahini
2 tablespoons roughly chopped cilantro
2 to 3 teaspoons hot sauce (optional)
OPTIONAL TOPPINGS:
Additional cilantro
Whole pumpkin seeds
Trader Joe’s chili lime seasoning (pictured here)
DIRECTIONS:
Add the pumpkin seeds, tomatoes, juices, tahini and hot sauce, if using, to a food processor and process until completely smooth.
Stir in the cilantro, then taste and season with salt.
Transfer to a serving bowl and serve with cucumbers, jicama or tortilla chips.
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