I have been on a continuing quest to find a delicious low FODMAP hummus recipe. Earlier, I had found one made with sweet potatoes; I liked the flavor but was not enamored of the texture. Also, sweet potatoes should only be eaten in limited amounts on a low FODMAP diet. Recently, I spotted a recipe that used raw zucchini and thought that might work well. I just whipped this up and it is pretty tasty. I bet it will be even better after it sits in the fridge for an hour or two. I used roasted sesame tahini because I really like the depth of flavor. If you can’t find the roasted variety, regular tahini will work just as well.
1 8 oz zucchini, chopped
chopped greens from two scallions
2 tablespoons freshly squeezed lemon juice, or more to taste
1/2 teaspoon kosher salt
1/3 cup tahini
1 tablespoon garlic oil
pine nuts and smoked paprika to top
Combine first 6 ingredients in a blender or food processor and puree. Empty into a shallow bowl and sprinkle smoked paprika and pine nuts over the top to serve.