Sunflower Seed Scallion Hummus
A spin on your classic hummus recipe. Subbing sunflower seed butter for tahini, limes for lemons and scallions for garlic. If you don’t have a sensitivity to olgios (garbanzo beans) this could be FODMAP friendly dip for you! Or do as I do and take Alpha-galactosidase enzyme.
Yields: About 1 ½ cups of hummus
1 can garbanzo beans, drained and rinsed
¼ cup sunflower seed butter
3 scallions/green onions, grilled
2 tbsp soy sauce, braggs or coconut aminos
Zest and juice of one lime
2-4 tbsp water, as needed
Fresh ground pepper
Add scallions and garbanzo beans to a high powered food processor. Pulse until just combined. Add lime, soy sauce and 1 tbsp water.
Pulse until smooth, adding more water as needed until desired consistency is reached.
I like my hummus thick - and it will continue to thicken in the fridge.
Serve with your favorite chips or crudités!