Mediterranean cuisine has always been one a favorite of mine as it’s similar in the way I like to cook. It is described as being a diet rich in lean proteins, fresh fruits and vegetables, healthy fats like olive oil and limited red meat and dairy. Basically it’s a cuisine full of simple ingredients, fresh foods and an abundance of flavor. When we were in Santorini, Greece during our honeymoon, I was in heaven with the amazing produce that was available for breakfast, lunch and dinner. I was not used to having tomatoes and cucumbers served for breakfast but after tasting what a tomato and cucumber was truly supposed to taste like, I was HOOKED. I also had my first experience with a traditional fava dip (a dip made from yellow split peas) which is similar to hummus that can be found on most menus in Santorini. I’ve noticed in the United States, these traditional Mediterranean dips like hummus and eggplant dip are heavy in garlic which is definitely not FODMAP safe. This homemade version is delicious, easy to make, garlic free and a great low FODMAP foods option.
