Pumpkin Cupcakes with Dairy-free Cream Cheese Frosting
October 26, 2021
Serving | Cook Time | Calories |
|---|
8 | 10 minutes | 64 |
Ingredients
- 1 can of chickpea dip
- Juice of ½ a lemon
- Zest of 1 lemon
- 2 pinches of salt
- ¼-½ tsp ground pepper
- ½ tsp paprika
- 1 tsp cumin
- 1 tbsp garlic-infused oil
Directions
- 1.Scoop the chickpea mixture out of the can into a small bowl.
- 2. Zest one lemon into the small bowl with the chickpeas and juice half of that lemon.
- 3. Add the salt, pepper, cumin, garlic-infused oil, and paprika to the small bowl and mix all together.
- 4.Finally top the hummus with a little extra garlic infused oil and paprika and it is ready to serve!
FODMAP Tip:
- Remember to keep this recipe low-FODMAP limit your hummus intake to max 1/4 cup in one sitting
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!
