One of my favorite things to do is grocery shopping (and procrastinating in writing blog posts). I love wandering the aisles looking for nutritious things to add to my regimen. I was recently in Whole Foods and found some Bitchin` Sauce – (truth in advertising right there) and the name said it all! I took it home, dove right in and let’s just say I’m totally hooked. It definitely didn’t make it more than a day in the house! I wanted to try and re-create an almond-based dip that was low FODMAP and easy to whip up in a flash. I decided to do a mildly spicy version so it has a little kick. Feel free to dial it up or down a bit with the heat.
Some of you may be thinking “how are almonds low-FODMAP”? They are in the right quantity! Almonds do contain olisosaccharides , but are tolerable in servings of 10 almonds or less. I have built the servings with that in mind. For those that aren’t sensitive to almonds, go to town!
This recipe can be easily adapted to suit your taste. Add more nutritional yeast if you want it cheesier flavored, more almonds for a nuttier and thicker consistency or tweak the spices. You can also use the dip so many different ways…on crackers, veggies, over nachos or even as a salad dressing (great on kale)! Please let me know how you use it in the comments! I absolutely love it on Mary’s Gone Crackers (pictured above) – I usually pick the super seed one since it doesn’t have onion and garlic. Be sure to read the labels as some have more than others. Tip, it is super easy to get these delivered right to your door if you have Amazon Prime (click here to sign up and get a FREE 30 day trial) – you can just toss in your Prime Pantry box – a super simple way to stock your pantry without leaving your house. Plus, you get access to all the great Prime movies and videos too! Sorry to go on, about it, but I am all about timesavers!
- ½ cup raw almonds
- ⅔ cup water
- ⅓ cup grapeseed oil
- ¼ cup lemon juice
- 3.5 tablespoons nutritional yeast
- 1.5 tablespoon garlic infused oil
- ¼ teaspoon salt (I use ghost pepper salt)
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Place all the ingredients in a blender. Blend on low for one minute. Turn the speed up to high or liquify for an additional 1-2 minutes until smooth.
- Store covered in the refrigerator. The sauce will thicken upon refrigeration.
- A serving of ⅕ of recipe or less will be low-FODMAP.